Serves 6
Ingredients
Crust
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
• 4 tablespoons (about) ice water
Filling
• 5 ounces soft fresh goat cheese
• 1/2 cup whipping cream
• 1/4 cup sour cream
• 1/8 teaspoon salt
• Generous pinch of cayenne pepper
• Generous pinch of granulated garlic
• 3 large eggs
• ½ t culinary lavender buds
Topping
• 2 tablespoons olive oil
• 1 small red bell pepper, stemmed, seeded, cut into 1/2-inch strips
• 1 small zucchini (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 small yellow squash (about 5 ounces), halved lengthwise, cut crosswise into 1/2-inch pieces
• 1/2 cup fresh or frozen and thawed corn kernels
• ¼ c green onions, sliced
Preparation
For crust:
1. Blend flour and salt in food processor. Using on/off turns, cut in butter and shortening until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball and flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before continuing.)
2. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie pan or tart pan with removable bottom. Pierce bottom of dough all over with fork. Refrigerate 1 hour.
3. Preheat oven to 400°F. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes. Reduce oven temperature to 375°F.
For filling and topping:
4. Whisk cheese, cream, sour cream, salt, lavender and cayenne in medium bowl to blend. Add eggs and whisk to blend. Pour into prepared crust. Bake until filling is set, about 20 minutes. Cool 10 minutes.
5. Meanwhile, heat oil in large skillet over medium heat. Add bell pepper and sauté until beginning to soften, about 4 minutes. Add zucchini, yellow squash, tomatoes and corn; sauté until all vegetables are tender, about 12 minutes. Add green onions to mixture. Season with salt and pepper. Mound vegetables on top of tart. Serve warm or at room temperature over spring greens dressed with Lemon Lavender Salad Dressing.
Sullivan St Caterers
they will remember…
830.385.9461
Blanco, Texas
sullivan-street.com
Full Service Catering for Hill Country Weddings and Special Events
