A very tasty two-cheese filling is paired with slightly steamed peas and very fresh herbs on a unique amber colored rosemary tart crust.
Prep Time:1 hour
Cook Time:45 minutes
Total Time:1 hour 45 minutes
Yield:3 mini tarts 1x
1 and ½ cups (210grams) all purpose flour
¼ teaspoon salt
1 teaspoon turmeric
1 teaspoon dried rosemary
1 stick plus 1 tablespoon (126grams) butter
1 teaspoon cold milk
¼ cup cold water
2/3 cup milk
2 eggs, whisked
¼ cup goat cheese
½ cup feta cheese
½ cup mini mozzarella balls
¼ teaspoon salt
1 egg yolk, for egg wash
1 cup peas, fresh or frozen
2 green onions, parsley, purslane and micro greens for garnish
Whisk together the flour, salt, turmeric and rosemary in a large bowl. Grate the butter gradually into the bowl mixing with a spatula every 20 seconds so that the pieces don’t pile up.
Add in the cold milk and the cold water gradually, stirring with a spatula. Then use your hands and make a non-sticky dough. If it doesn’t come together, add a tablespoon of cold water and mix. Be as quick as you can at this step so that the dough doesn’t get warm. Make it a big ball and wrap with a plastic wrap and chill for 30 minutes.
Grease 3 3-inch tartlet pans very well and set aside.
Divide the dough into three. Take one of them and put the other two in the refrigerator back. Roll the dough in a circular shape, about ¼ inch thick. Transfer it onto the mini tart pan. Press it slightly in the pan, trimming off the excess. Prick the bottom of the crust all over with a fork. Repeat the same for the two other dough balls. Put these in the freezer for 20 minutes and meanwhile preheat oven to 350F.
Place a piece of baking paper on each and put ½ cup of beans or another tart weight. Bake about 15 minutes or until golden. Let them cool.
For the cheese filling; in a medium pan, heat the milk but don’t let it boil. Add in the crumbled goat cheese and feta, stirring continually so that everything is combined well. Remove from heat.
Preheat the oven to 375F now.
Whisk two eggs in a bowl and warm the eggs by adding 1 tablespoon of milk mixture onto it and whisking constantly. Add almost half of the milk mixture into the egg bowl this way. Don’t pour the whole milk mixture on the eggs at once, otherwise the eggs are cooked and we don’t want this. Transfer the egg mixture into the milk pot and place it back over the heat. Add in mini mozzarella balls. Let it thickens, stirring every minute for 3-5 minutes. Remove from heat and add in salt.
Share the cheese filling into mini tart pans. Brush top of each with whisked egg yolk. Bake for 40-45 minutes or until the filling is set. Remove from oven and let it cool.
Meanwhile blanch the peas in boiling water for 5 minutes or until tender and transfer into very cold water. Let it wait there for 5 minutes and drain.
Top the cooled cheese tarts with blanched peas and herbs.
You can use a 9-inch tart pan too instead of mini pans.
Hold the butter with paper towel when grating so that it won’t melt with the heat of your hand.
Keywords: savory tart with cheese, rosemary, turmeric