Goats Cheese Tart with Asparagus, Red Pepper and Thyme

Vegetarian Tart

Mother’ Day Brunch Idea

 

 

 

Goats cheese is one of those things people seem to absolutely adore or simply cannot tolerate.  My simple explanation is that there is a huge difference between goats cheese produced on a small domestic scale and mass produced cheese you purchase in the grocery stores.  Really great goats cheese should have a grassy sweetness to it, and be lemony and bright instead and not have a chalky dull texture. – Last week I received a gift from a friend who raises her own goats on her farm and makes goats cheese weekly, and I simply could not wait to create goats cheese recipes full of farm fresh goodness.

So how does a Goats Cheese Tart sound with Spring Asparagus, Roasted Red Pepper and Thyme?  You may also want to consider this recipe for next weekend’s Mothers day Brunch?  Some people who have an intolerance to cows milk find goats milk easier to digest which is another reason why mom may love this delicious vegetarian recipe!

Goats Cheese Tart with Asparagus, Red Pepper and Thyme

(Baked pie shell)

  • 1 ¼ cups all purpose flour (sifted)
  • 1/4 tsp salt
  • 7 Tbsp unsalted butter (chilled)
  • 2-4 Tbsp ice cold water

(filling)

  • 2-3 Tbsp olive oil
  • 1 bunch of asparagus (trimmed and cut in to 3 pieces’)
  • 1 small red pepper (seeds and core removed and cut in 3’ slices)
  • 5 large eggs (beaten)
  • 1 cup of heavy whipping cream
  • 2 tsp fresh thyme (chopped)
  • ¼ tsp fine sea salt and ground black pepper
  • 5 oz goats cheese (broken in to bite size pieces)
  •  ½ cup Dubliner Irish Cheese (finely grated)

How to make it:

  1. To make pastry combine flour and salt in a medium size bowl or food processor. Use a pastry fork or processor to cut in the butter until it resembles coarse crumbs. Sprinkle over the iced water 1 Tbsp at a time and mix until the dough is moist enough to hold together to form a ball. Flatten in to a disc and wrap and refrigerate for at least 30 minutes.
  2. On a lightly floured surface roll out dough in to a circle about 11 inches in diameter for a 9”pie plate or fluted tart pan. Trim off any excess pastry and prick the bottom of the dough with a fork.
  3. Preheat oven to 375 degrees. To prevent over browning line pastry with a double layer of foil and bake for 10 minutes.  Remove foil and bake pastry for a few more minutes until golden brown.  Remove from oven and cool n a wire rack and leave oven on.
  4. To make filling sauté the asparagus for 2 minutes to crisp tender. Remove from pan and then sauté the red pepper for 2-3 minutes.
  5. In a food processor or mixing bowl combine eggs, cream, thyme, salt and pepper.
  6. To assemble arrange the goats cheese in the baked pastry shell and sprinkle over the Dubliner cheese. Pour egg mixture over cheese and then arrange the asparagus and roasted red pepper in a circular spiral.
  7. Bake for 30-35 minutes or until the egg sets and is firm to the touch.
  8. Allow tart to sit for at least 15minutes before serving.

So, happy early Mother’s day to all those great Moms out there!

Judith the Irish foodie

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An Irish Spring Blessing Tea at Salud!

In the past, an Irish blessing was spoken without being considered religious, but as a way of life – no one thought to question them. Here, in the American South, southern belles proclaim  “Bless her heart” just as in Ireland we would often say “God Bless you” or “God rest your soul” and as such, many of these spoken habits from the past have survived, though their use is diminishing. The Irish wit of telling jokes, making toasts and speaking blessings holds true to the richness of family and friends, so, I thought to harken back to a more gilded age this past weekend and I hosted an Irish afternoon tea party at the Wholefoods Salud! Cooking School  where we not only enjoyed delightful treats but used and highlighted spoken Irish Blessings with each tea pairing!  It was a joy, and put a spring in our step this Spring! Yes, it was a blessing!

Here is our menu…

Peach Sparkle (Sparkling Wine with a hint of Peach)

Menu

Savories: Irish smoked Salmon Moose on Potato Boxty with Dill, Open Ham and Guinness Red Onion Soda Bread Sandwiches, Irish Spring Onion Soup shots, Second Breakfast Sage and Onion Sausage Bites

Served with Irish Black Tea

Scones and Breads: Irish Blueberry and White Chocolate Scones with Lemon Curd and Clotted Cream and buttered Earl Grey Tea Bread

Served with Earl Grey Tea

Sweets: Shamrock and Peach Macaroons, Irish Butter Fudge with a Chocolate Swirl

Served with Honey Vanilla Nectar Honeybush Rooibos

…and let me  conclude this post with an Irish Blessing or two, just for you…

“May you life as long as you want and never want as long as you live”
“May springtime never be far from you”

Joy in the Journey!

Judith the Irish foodie

 

 

Irish Styled Trout with Oat Crumble, Beetroot and Spinach

 News flash! Oat Crumble’s not just for fruit desserts…let me encourage you to try this delicious savory crumble on pan seared fish for an added textural crunch of Irish goodness…

Oats are in our Irish DNA because we have been eating them for centuries (before potatoes) as our essential daily diet – oatcakes, oatmeal, you name it! So, Irish people know oats, which are very much the rage again due to the health benefits, and they taste great! –  I then infused some reduced fig balsamic from Oli and Ve in to the beetroot for a delicious puree, added a little spinach and raw radish to finish the dish, and hey-ho, there you go…

Here’s the easy crumble recipe!

  • (Savory Oat Crumble)
  • ½ cup Walnuts (chopped)
  • ½ cup oats
  • 4 Tbsp salted Kerrygold butter
  • 1tsp lemon zest
  • 2 Tbsp dill
  • 1 Tbsp parsley

How to make it:

  1. In a food processor combine the walnuts and oats and pulse to combine.
  2. Melt the butter in a medium skillet and stir in the oats and walnuts and toast until they are a golden color.  Remove from the heat and stir in the lemon zest, dill and parsley.

…oh, and as spring advances let me remind you that we only have a few spaces left on our Irish tours this summer, so if you would like to see the emerald isle and experience the incredible food and culture there for yourself, please check out my tour dates before the opportunity slips away:

www.shamrockandpeach.com

Enjoy the journey!
Judith the Irish foodie