So tonight I was sitting here thinking about how I’m hungry and how I’ve been so lazy lately that I had almost nothing to eat. I could go with chips and salsa, a bean and cheese taco, the last tiny bit of hummus. A sad state for a girl who used to have a stocked fridge and cook regularly. Then I realized I had eggs! And old tomatoes! And goat cheese! Something could be made of this. So I decided to whip up a quick dinner…by making a tart from scratch.
I found this recipe for Tomato and Goat Cheese Tart and got to work.
I didn’t have any of the herbs recommended but I did have dill and figured that could work. Then I realized that my goat cheese was rotten…I’ve been known to stretch the expiration on a bottle of milk (as long as it tastes ok of course), but weird smelling goat cheese? No thanks. This was going to require some improvisation.
The only other cheese I had was bean and cheese taco cheese my mom gave me, so it was probably Longhorn. I figured tomatoes could go with this pretty well. And bacon would also be a nice addition. This resulted in what I would say is a pretty tasty dinner, and in reality I’m pretty sure it was just a quiche but I’m not sure what the difference is between that and a tart.
Someday I would like to try the actual goat cheese tomato tart I was planning on because it sounds freaking delicious, but that will have to wait for another day.
Tomato, Bacon, and Cheese Quiche
Crust
1 ½ Cups All Purpose Flour
½ tsp. Salt
6 T Butter cut into cubes
4 T Chilled solid vegetable shortening cut into cubes
4 T ice water
Combine everything except water in a bowl and cut it together with pastry cutter or forks (You can definitely do this in a food processor but I don’t have one big enough). Add water until it sticks together and you can form a ball. Flatten ball into a disk in wax paper and chill. (I put it in the freezer for about 10 min and it rolled out pretty well. It could stand to chill a little while longer though.) Roll out the crust and place in a tart tin, fold the excess over to double up the edges. I had a 9 inch tin but I’m sure any size would work. Prick the bottom with a fork to prevent it from bubbling up. Bake at 400 for 25 min until lightly golden.
I use this crust recipe for almost any quiche I make. I don't remember where I got it, and I'm not a huge crust person and I like this one quite a bit and it's easy to make.
Tomato Filling
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Layered Tomatoes |
3 Tbs Dijon Mustard
2-3 Sliced Tomatoes
2 pieces cooked crunchy bacon
3 Eggs
2 Tbs Half and Half
Cheddar Cheese
Salt and Pepper
After taking the crust out of the oven reduce the heat to 350. Spread enough Dijon over the bottom of the crust to coat it in a thin layer, it may not take a full 3 tablespoons. Layer the tomatoes, overlapping slightly until the crust is covered, sprinkle with salt and pepper and crumble the bacon over the top. In a separate bowl whisk together the eggs, half and half, salt and pepper and cheese and pour over the tomatoes. Bake for 25-30 min until it is set and doesn’t wobble much in the center.
Let the quiche rest about ten minutes and serve!
This dish would probably work for any meal: breakfast, lunch, dinner, brunch…whatever. For dinner it would have been nice to have a salad on the side too.
I was worried about this at first, I’ve never winged it on a tart/quiche but it ended up being delicious. I would definitely use cheddar rather than what I had on-hand to make it a little more flavorful.
Also - I don’t mind making crust and waiting for things to bake so I think it’s a pretty easy dinner. It does take some time though. Between making the crust, baking everything, and eating, you'll want to allow at least an hour if not a little more. Happy baking!
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This is not the prettiest pic, but I promise it's yummy |
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