Savory Tarte
By: Isabelle Mazzoni
Published: Tuesday, December 1, 2009 - 1:53am

About


Of course I love cooking, but at times being in the kitchen after a long day at work, I feel uninspired.
This is  a tarte recipe I have  been making for many years, it always saved me from last minute picnics and dinners.
This is very easy and can be used with many different ingredients.
Here you have a zucchini and goat cheese tarte and a tomato artichoke heart and goat cheese tarte. 
The dough is a frozen puff pastry sheet found in most food store. I would recommend anyone out there to always keep a pack of those in your freezer at all time. Though, making your own puff pastry is always the best, the one you can find commercially are of good quality and the best helper in a kitchen. 
Once you have rubbed your tarte pan with butter, add a couple spoon of flour and by moving around the mold, coat the whole pan with flour, discard the extra flour when done.
Lay you puff pastry dough on the bottom and poke the bottom with a fork to prevent the dough from raising.
Place on the dough, anything you like. I like (cooked) zucchini and goat cheese, but you can try leek, broccoli, what about bacon and peas, potatoes and brie or smoked salmon and asparagus? Make sure all vegetable are cooked, except for tomatoes.
In a mixing bowl, whisk together 2 eggs, salt pepper, 1/2 cup of heavy cream (creme fraiche, or sour cream will do too) and add 2 tablespoon of flour. Sift the flour to avoid lumps. And top your tarte with the mixture and put your tarte in pre-heated oven at 400°. Cook until golden brown, about 30 minutes. 
Served with a side of salad, it is one of my favorite simple dinner.