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Category: GREAT VEGETARIAN MAIN COURSES
Prep Time: Cook Time: Total Time:
I like goat cheese, be careful the kinds you buy, some has a stronger taste than others. You'll be looking for a soft unripened cheese called Chevre. I like the kind that comes in the pyramid with the flat top. If you can't find it at your mega mart, substitute ricotta cheese
Serves 6
Ingredients
1 pre-made pie crust deep-dish or home made your choice.
4 oz goat cheese, crumbled
2 eggs whipped until blended
1 cup sun-dried tomatoes,in oil, drained & small chopped
1/4 cup scallions sliced thinly
1/2 cup mayonnaise
1 Tablespoon flour
1/4 teaspoon garlic powder
1/4 cup chopped arugula or fresh spinach
1/4 cup chopped basil
salt & pepper to taste
1/4 cup grated pecorino romano
Directions:
Preheat oven to 375 degrees. Blind bake the crust for 5 minutes or until lightly browned.
1.Place the chopped drained sun-dried tomatoes in the bottom of the pre-baked pie crust.
2.Layer the arugula or spinach over the spinach.
3.In a small bowl mix the eggs, flour, salt pepper. garlic powder, mayonnaise, goat cheese & basil until well blended.
4.Spread into pie crust.
Sprinkle with pecorino cheese and sliced green onions.
5. Bake for approximately 25 minutes at 375.
Serve warm with fresh sliced tomatoes.
If the edges start to get over-browned cover them with foil strips
Note: to skip the pre-baking step, use a pre-baked pie crust!
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GOAT CHEESE TART WITH SUN_DRIED TOMATOES
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Category: GREAT VEGETARIAN MAIN COURSES
Prep Time: Cook Time: Total Time:
I like goat cheese, be careful the kinds you buy, some has a stronger taste than others. You'll be looking for a soft unripened cheese called Chevre. I like the kind that comes in the pyramid with the flat top. If you can't find it at your mega mart, substitute ricotta cheese
Serves 6
Ingredients
1 pre-made pie crust deep-dish or home made your choice.
4 oz goat cheese, crumbled
2 eggs whipped until blended
1 cup sun-dried tomatoes,in oil, drained & small chopped
1/4 cup scallions sliced thinly
1/2 cup mayonnaise
1 Tablespoon flour
1/4 teaspoon garlic powder
1/4 cup chopped arugula or fresh spinach
1/4 cup chopped basil
salt & pepper to taste
1/4 cup grated pecorino romano
Directions:
Preheat oven to 375 degrees. Blind bake the crust for 5 minutes or until lightly browned.
1.Place the chopped drained sun-dried tomatoes in the bottom of the pre-baked pie crust.
2.Layer the arugula or spinach over the spinach.
3.In a small bowl mix the eggs, flour, salt pepper. garlic powder, mayonnaise, goat cheese & basil until well blended.
4.Spread into pie crust.
Sprinkle with pecorino cheese and sliced green onions.
5. Bake for approximately 25 minutes at 375.
Serve warm with fresh sliced tomatoes.
If the edges start to get over-browned cover them with foil strips
Note: to skip the pre-baking step, use a pre-baked pie crust!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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