| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 463 | 35g | 20g | 24g |
| sugars | fibre | protein | salt |
| 9g | 2g | 12g | 0.6g |
Oftentimes I find myself reminiscing about my Montana upbringing while in the kitchen, weaving together elements from different culinary traditions that shaped my palate. There’s a dish that never fails to transport me back: the Chicory and Goat Cheese Tart. Its distinctive tender, sweet chicory and creamy goat cheese base, uplifted by the tartness of seasonal berries, evoke memories of harvest season, a time when fresh berries and wild greens were abundant far and wide.
An Exemplar of Simplicity and Flavor
What I truly love about this recipe, is the harmony struck between straightforward ingredients and dynamic flavors. On the surface, a Chicory and Goat Cheese Tart can seem relatively simple. There’s chicory, goat cheese, berries, yet it’s the details where flavor magic happens. Like the hint of sweetness from the honey and balsamic vinegar that perfectly caramelizes the chicory or the whisper of thyme bringing everything together.
A Healthy Choice
Another aspect that endears it to me is the health benefits. The undeniable nutritional powerhouse chicory brings fiber, important vitamins such as A, B6, C, and E, as well as minerals like potassium and magnesium. The goat cheese provides protein and calcium, while the berries pack a potent antioxidant punch. Each slice is satiating and beneficial to your health.
Versatile and Delightful
While the Chicory and Goat Cheese Tart stands firm as a star dish, its charismatic combination of flavors and textures complements a variety of meals. This tart pairs exquisitely with earthy, robust dishes like roast venison or bison, offering balance with its sweetness and creaminess. I also find that it beautifully echoes the sweet-tart notes in huckleberry pie, enhancing dessert when served alongside. Whether it’s a hearty rustic meal or a sweet treat, this tart is versatile enough to blend seamlessly, adding its unique note to both.
To me, prepping this tart is like a miniature journey through time and space – bringing together elements of the diverse traditions that shaped my culinary worldview. From the Montana berry bushes to the classic French tart shell, it is a dish that warms both body and soul.
What You’ll Need
- 6 chicory bulbs
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 unbaked tart shell (about 9 inches)
- 3 eggs
- 1 1/4 cups heavy cream
- 1 garlic clove, crushed
- 1/2 cup crumbled goat cheese
- 1 tablespoon chopped fresh thyme
- 1 cup mixed fresh berries
Method
Step One
Begin by preheating your oven to 180°C (350°F). Cut the chicory bulbs lengthwise into halves then into quarters. Place them in a bowl, add the balsamic vinegar, honey, salt, pepper, and one tablespoon of olive oil. Toss until all pieces are coated evenly.
Step Two
Heat the remaining olive oil in a frying pan over medium heat. Add the quartered chicory pieces and cook until they are lightly browned. Turn them occasionally for an even color and ensure they are slightly wilted.
Step Three
Roll out the tart shell to fit it into a 9-inch tart pan, and press it firmly into the bottom and sides of the pan. Place the pan on a baking sheet for stability. Place your browned chicory evenly over the tart shell.
Step Four
In a bowl, blend the eggs and heavy cream together. Add the crushed garlic, crumbled goat cheese, chopped fresh thyme, salt, and pepper. Stir until the mixture is smooth and well combined.
Step Five
Pour this egg and cream mixture over the chicory that’s in the tart shell. Ensure the mixture is spread evenly, covering the chicory completely.
Step Six
Place the tart in the preheated oven. Bake it for about 45 minutes, or until the filling is firm and the top is lightly golden. Remove the tart from the oven and allow it to cool slightly.
Step Seven
While the tart is cooling, you can prepare the fresh berries. Rinse them under cool water, then pat them dry. Scatter the berries over the top of the tart. Lastly, slice the tart and serve it warm.
