Saturday, February 16, 2008
Why is this a tart, not a quiche? I am not exactly sure, but I can give it a shot. This here is a quiche. It’s got a lot more eggs, it’s about 2 inches thick and the whole point of it is the custard, not the ‘filling’. A savory tart on the other hand uses eggs more like a binder, something to set the filling ingredients in place. Whatever you call them, these types of tarts are an amazing way to have a vegetarian dinner that is satisfying, beautiful and delicious.
This recipe is based on one from Leitesculinaria.com for a swiss chard and leek tart with goat cheese. I had no leeks, or rather I forgot to buy the stupid leeks. So, I used some shallots instead. I also blind baked the tart a bit longer without the beans to get it nice and brown. Other than that the recipe is made as is.
The end result, with the sweetness of raisins and shallots, the crunchy pine nuts and the twang of the goat cheese is nothing short of sublime. It really tastes as good as it looks.