Savory Lemon Pepper Vegetable Tart

​Makes one 11” tart
 
1 prepared Lemon Pepper Pie Crust (see recipe below)
 
1 large onion, about 8 oz., thinly sliced
4 oz. salted butter
2 tablespoons olive oil
1 cup carrots, julienned
¾ cup leeks, julienned
½ cup shitake mushroom, thinly sliced
1¼ cup zucchini, julienned
1 scant tablespoon, all purpose flour
¾ cup 2% fat milk, room temperature
½ heaping cup crème fraiĉhe
1 large egg
1 teaspoon Dijon mustard
½ teaspoon thyme leaves
7 to 7.5 oz. goat cheese, preferably in log form
 

1. Preheat oven to 375º
2. Melt the butter with the olive oil in a large sauté pan over medium heat.  Add the sliced onions and cook, stirring occasionally, until they are transparent, about 10 minutes.  Do not let them brown.
3. Add the carrots to the onions, stirring occasionally, and cook for about 5 minutes more.
4. Add the leeks, mushrooms and zucchini, again stirring occasionally, and cook for another 3 minutes.
5. Add the thyme, mix gently.
6. Add the flour and stir until absorbed and blended with the liquids.
7. In a small bowl, light beat the milk, crème fraiĉhe and egg together.  Season with salt and pepper to taste and set aside.
8. Spread the mustard evenly across the baked pie shell.
9. Cut the goat cheese in to slices and distribute them across the pie shell.
10. Spoon the vegetable mixture across the top of the cheese in the pie shell.
11. Gently pour the milk mixture over everything in the pie shell.  Place in the oven and bake for about 45 minutes, until the crust is golden.

 
 
LEMON PEPPER PIE CRUST
 
Makes 1 -11” crust
 
1¼ cup all-purpose flour
10 tablespoons sweet butter, diced and cold
1 large egg, slightly beaten
Juice of 1 lemon
Zest of one lemon
¼ teaspoon salt
½ teaspoon freshly ground black pepper
 

1. Preheat oven to 375º.
2. Mix flour, salt, pepper and spices with butter bits until there is a sandy texture.  If you use a processor, use only a few pulses.  If you use a mixer with a paddle, again, do not overwork the dough.
3. Add in the lemon juice, zest and the egg.  Mix only until incorporated.  Shape into a disk and refrigerate about 30  minutes before rolling it out.
4. Roll the dough out on a very lightly floured surface.
5. Gently place in a tart pan with removable sides.  Prick the dough with a fork.
6. Place the pie shell in the oven for approximately 10 minutes.  Remove to a cooling rack.