Filling: 2 eggs Fresh thyme Salt Pepper 1/4 cup milk 15 roasted garlic cloves* 1 cup goats cheese 1/2 cup sour cream
Crust: 1 1/2 cups all purpose flour 1/2 cup butter Salt 3 tblsp cold water
Directions: Preheat the oven to 425°F, set aside a tart ring with a removal bottom.
1. In a small food processor, combine the ingredients until a dough is formed. Roll out and line the tart shell. You can also do this directly in the tart shell without rolling and with semi-wet hands press in the dough, evenly. 2. In a small bowl whisk the eggs, milk, salt, pepper, thyme. Set aside. 3. Place the roasted garlic in the base of the tart evenly. Top with the egg mixture. 4. Place the goat cheese over top evenly, then put dallops of the sour cream around it. 5. Bake for 25 minutes or until the tart is golden and the filling bubbles. Serve with aside salad. Enjoy!
*Roasted Garlic Cloves
3 heads of garlic, peeled 1 cup olive oil Salt Thyme leaves
Combine everything and roast in an oven proof dish covered with foil at 450°F until golden. Let cool and put into a jar and keep refrigerated.
I made poached pears…soaked in a nice Cabernet Sauvignon Merlot and served over thick Greek yogurt. This makes a lighter dessert but you can substitute it for a nice Vanilla Bean ice cream. It’s essential to use a nice ice cream here for maximum flavour.
Here is what you’ll need to serve 4:
2 small pears Forelle pears 250 ml red wine 1/2 cup sugar 1 large cinnamon stick 1 green cardamom pod half grapefruit rind Peel and quarter pears – leave the stems attached. Place side down into saucepan (don’t overcrowd – they should be in a single layer). Pour over the wine, sugar, cinnamon stick and cardamom. Bring to a boil, add in grapefruit rind, cover and simmer for 15 min. Remove pears (liquid should be reduced by half at this point) and set aside. Reduce the remaining liquid until it becomes very thick (about 5 min more…). Fill four dessert glasses with yogurt and drizzle liquid around yogurt. Centre the fruit and garnish as desired. Drizzle remaining liquid…Enjoy!