| Portions |
|---|
| Makes 1 9-inch (23 cm) tart |
Ingredients
For the Crust
- 1½ cups (225 g) all-purpose flour
- ½ cup (115 g) unsalted butter, chilled and cut into pieces
- 1/3 cup (30 g) grated Parmesan cheese
- ¼ cup (60 mL) cool water
For the Filling
- 1/4 lb (250 g) Peameal bacon, cooked
- 1/4 lb (250 g) green beans, trimmed and blanched
- 1/3 cup (80 mL) loosely packed basil leaves
- 1 Tbsp(15 mL) capers
- 2 large eggs
- 1 large egg yolk
- ¾ cup (175 mL) sour cream
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2½ oz (75 g) fresh goat cheese
Directions
- In a food processor, pulse the flour and butter until a rough, crumbly texture. Add the Parmesan and water and pulse until the dough comes together. Turn dough out, shape into a disc, wrap and chill until firm but not hard, about 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out dough into a circle just under ¼-inch thick and line a 9-inch (23 cm) removable-bottom tart shell, trimming the edges. Chill crust 30 minutes.
- Line pastry shell with parchment paper or foil and weigh with dried beans, raw rice or pie weights. Bake for 15 minutes, then lift off paper or foil and bake for about 15 minutes more until golden. Let cool.
- Reduce the oven to 350°F (180°C). Cut the peameal bacon into julienne strips and sprinkle over bottom of tart shell. Arrange the blanched beans over the Peameal, tear the basil leaves and sprinkle overtop, finishing with capers.
- In a small bowl, whisk the eggs, egg yolk, sour cream, salt & pepper. Carefully pour this over into the tart shell and crumble the goat cheese on top. Bake on a baking tray for about 30 minutes, until eggs are set but do not soufflé at the edges. Cool for 15 minutes before slicing to serve on its own or with a side salad.
Note: The tart can be pre-made a day ahead, chilled and reheated in a 325°F (160°C) oven for 30 minutes.
Tip: The Parmesan tart crust is tasty and tender, but when it chills overnight can become very firm. It’s important to chill the dough, so that it’s easier to roll, and to let the glutens (proteins) in the flour relax for a tender crust that doesn’t shrink. If you want to make the dough a day ahead, just pull it out from the fridge about 90 minutes before you wish to roll it, so it handles a little easier.