{"id":1912,"date":"2011-03-03T19:38:09","date_gmt":"2011-03-04T03:38:09","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1912"},"modified":"2013-03-29T14:29:01","modified_gmt":"2013-03-29T21:29:01","slug":"spring-vegetable-and-flower-savory-tart-with-goat-cheese","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/spring-vegetable-and-flower-savory-tart-with-goat-cheese","title":{"rendered":"Spring vegetable and flower savory tart with goat cheese"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1931\" title=\"Spring vegetable and flower savory tart with goat cheese  \" alt=\"Spring vegetable and flower savory tart with goat cheese  \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/rrtouch-350x233.jpg\" width=\"450\" height=\"333\"><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\"><strong><span style=\"color: #ff0000;\">spring vegetable and flower savory tart with goat cheese<\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">&nbsp;<\/span><\/span><\/p>\n<p><em><span style=\"color: #999999;\">makes 4 tarts (4\u201d by 4\u201d)<\/span><\/em><\/p>\n<p><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need<\/span><\/span>:<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #333333;\">pastry<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">1 sheet <span class=\"famos-shop click famos-annotation refid-11UZ9\" title=\"famos frozen puff pastry\">frozen puff pastry<\/span>, defrosted and cut into 4 squares (4 by 4 inches)<br \/>\n<\/span><span style=\"color: #999999;\">2 ounces <span class=\"famos-shop click famos-annotation refid-11UZB\" title=\"famos young goat cheese\">young goat cheese<\/span><br \/>\n<\/span><span style=\"color: #999999;\">1 egg, mixed<\/span><\/p>\n<p><span style=\"color: #999999;\"><span style=\"text-decoration: underline;\"><span style=\"color: #333333;\"><!--more-->filling<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">1 tablespoon olive oil<br \/>\n2 garlic cloves, thinly sliced<br \/>\n3 baby artichokes, trimmed and quartered<br \/>\nfresh lemon juice (as needed)<br \/>\n3 baby spring onions, trimmed and halved<br \/>\n1 &#8211; 2 handfuls rapini, trimmed<br \/>\n6 thin green asparagus, trimmed<br \/>\n2-3 tablespoons chicken stock (or water0<br \/>\n3 baby zucchini with blossoms, halved, pistals\/ stamens removed<br \/>\nfresh pea tendrils with flowers (as needed)<br \/>\nkosher salt (as needed) <\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #333333;\">garnish<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">fresh violets or fresh borage blue starflowers (as needed)<\/span><\/p>\n<p><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to:<\/span><\/span><\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #333333;\">prepare pastry<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Defrost Puff Pastry.<\/span> Place frozen pastry dough in the refrigerator to defrost.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Roll<\/span>.&nbsp; On a lightly floured surface, use a rolling pin to roll out puff pastry until thin. Use a knife or pizza cutter to cut the pastry dough into 4 squares 4 inches by 4 inches in size.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Dock<\/span>.&nbsp; Place the pastry squares on a rimmed baking sheet lined with parchment paper.&nbsp; Poke holes in the pastry squares with a fork.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1919\" title=\"pastry dough squares \" alt=\"pastry dough squares \" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/P1050619-350x233.jpg\" width=\"380\" height=\"286\"><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Cheese. <\/span> Gently spread goat cheese on each square (about 1\/8 inch thick) stopping 3\/4 inch from the edge of the square.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1920\" title=\"pastry dough squares  with cheese\" alt=\"pastry dough squares  with cheese\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/P1050625-350x233.jpg\" width=\"380\" height=\"286\"><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Chill.<\/span> Place baking sheet with pastry squares in the refrigerator to chill.<\/span><\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #333333;\">Prepare Vegetables<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Trim Artichokes<\/span>.&nbsp; Pull the thicker, outer leaves off of the baby artichokes. Use a pairing knife to peel and trim the stem. Remove rough edges from where the removed leaves were attached.&nbsp; Use a sharp chef\u2019s knife or serrated knife to cut the tops off of the artichokes (you should have about 1 inch left plus the stem). Cut the artichoke into quarters and rub with lemon juice to prevent discoloration. Sprinkle with kosher salt. Set aside.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cut&nbsp; Onions<\/span>. Cut the roots off of the onions as well as the thick green tops. Cut the onions in half lengthwise. &nbsp;Onions should be no longer than 4 inches from the bulb to the tip.&nbsp; Set aside with artichokes.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Trim Rapini.<\/span> Cut off thick stalks from the rapini.&nbsp; Discard. Use primarily the tender shoots, leaves, and flowers.&nbsp; Pieces should be no longer than 4 inches in length.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cut&nbsp; Asparagus<\/span>.&nbsp; Cut asparagus into pieces about 4 inches in length from the spear to the end. Set aside.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cut Zucchini<\/span>.&nbsp; Delicately slice zucchini and blossoms in half lengthwise.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1916\" title=\"Vegetables on a Tray\" alt=\"Vegetables on a Tray\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/P1050424-350x233.jpg\" width=\"380\" height=\"286\"><\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #333333;\">Cook Vegetables<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Saut\u00e9 Vegetables<\/span>.&nbsp; Add olive oil to a large hot saut\u00e9 pan.&nbsp; Once the oil is warm, add garlic.&nbsp; When garlic is fragrant, add artichoke hearts and spring onions.&nbsp; Cook for about 5 minutes until they are lightly browned and tender.&nbsp; Add asparagus and toss with vegetables and oil.&nbsp; Add a few pinches of kosher salt.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Braise<\/span>.&nbsp; Add broth to the vegetables and cover the saut\u00e9 pan with a lid.&nbsp; Cook for about 5 minutes until artichokes and onions are tender.&nbsp; Add rapini, asparagus, and zucchini to pan and use a pair of tongs to incorporate them with the other vegetables.&nbsp; Cook for another 3 minutes to soften rapini (but do not over-cook).&nbsp; The excess&nbsp; liquid should be gone from the pan by now.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Wilt and Warm.<\/span> Remove pan from heat.&nbsp; Add pea tendrils to vegetables and toss with tongs (the heat of cooked vegetables will lightly wilt the tendrils which is all you want to do them). &nbsp;Season to taste with salt. &nbsp;Place lid back on pan and set aside.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Bake.<\/span> Brush egg wash on the uncovered portions of the pastry squares. Place the baking sheet with the pastry squares in an oven preheated to 400 degrees Fahrenheit.&nbsp; Bake for approximately 10-12 minutes until puffed and golden brown. Remove from oven.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1921\" title=\"brush with egg wash on pastry squares with cheese\" alt=\"brush with egg wash on pastry squares with cheese\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/P1050630-350x233.jpg\" width=\"380\" height=\"286\"><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1922\" title=\"goat cheese tarts\" alt=\"goat cheese tarts\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/P1050636-350x233.jpg\" width=\"380\" height=\"286\"><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Fill<\/span>.&nbsp; While tart shells are warm, immediately add cooked vegetables to tart, arranging nicely and covering the cheese. If the vegetables are no longer warm, quickly refresh\/warm them in the saut\u00e9 pan over a medium heat.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\"> Garnish<\/span>.&nbsp; Add flowers.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1918\" title=\"Spring vegetable and flower savory tart with goat cheese on oven rack\" alt=\"Spring vegetable and flower savory tart with goat cheese on oven rack\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/P1050543-350x233.jpg\" width=\"369\" height=\"279\"><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Serve<\/span>. &nbsp;Serve warm.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-1924\" title=\"Spring vegetable and flower savory tart with goat cheese on plate\" alt=\"Spring vegetable and flower savory tart with goat cheese on plate\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/P1050696-350x233.jpg\" width=\"350\" height=\"233\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/P1050696-350x233.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/03\/P1050696-580x386.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>spring vegetable and flower savory tart with goat cheese &nbsp; makes 4 tarts (4\u201d by 4\u201d) what you need: pastry 1 sheet frozen puff pastry, defrosted and cut into 4 squares (4 by 4 inches) 2 ounces young goat cheese 1 egg, mixed<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[339,337,18,340],"tags":[400,399,227,397,401,407,396,229,395,398],"class_list":["post-1912","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-passed-appetizers","category-recipes","category-starters","tag-artichokes","tag-flowers","tag-french-cooking-recipes","tag-pea-tendrils","tag-puff-pastry","tag-savory-tart","tag-savory-tart-with-goat-cheese","tag-simple-pleasures-french-cooking-recipes","tag-vegetable-tart","tag-zucchini-blossoms"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=1912"}],"version-history":[{"count":17,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1912\/revisions"}],"predecessor-version":[{"id":8766,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1912\/revisions\/8766"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=1912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=1912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=1912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}