Peameal,Green Bean and Cheese Tart
Peameal,Green Bean and Cheese Tart
Try this quick and easy bacon, green bean and cheese tart recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 1 hour 8 minutes
  • Yield 2 servings
  • Crust:
  • 1½ cups All-Purpose Flour
  • ½ cup Unsalted Butter, chilled and cut into pieces
  • ⅓ cup finely grated Parmesan Cheese
  • ¼ cup water
  • Filling:
  • 227 grams Peameal Bacon, cooked
  • 227 grams Green Beans, trimmed and blanched
  • ⅓ cup loosely packed Basil leaves
  • 1 tablespoon Capers
  • 2 Eggs
  • 1 Egg yolk
  • ¾ cup Sour Cream
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 85 grams fresh Goat Cheese
  1. In a food processor, pulse flour and butter until a rough, crumbly texture
  2. Add Parmesan and water and pulse until dough comes together
  3. Turn dough out, shape into a disc, wrap and chill until firmer but not hard, about 20 minutes
  4. Preheat oven to 375°F
  5. On a lightly floured surface, roll out dough into a circle just under 1/4-inch thick and line a 9-inch removeable-bottom tart shell, trimming edges
  6. Line shell with parchment or foil and weigh with dried beans, raw rice or pie weights
  7. Bake for 10 minutes, then lift off paper or foil and bake for 5 to 8 minutes more until golden. Let cool
  8. Reduce oven to 350°F
  9. Julienne Peameal bacon and sprinkle over bottom of tart shell
  10. Arrange beans over Peameal, tear basil leaves and sprinkle over, finishing with capers
  11. In a small bowl, whisk eggs, egg yolk, sour cream, salt and pepper
  12. Carefully pour over tart fillings and crumble gost cheese over
  13. Bake on a baking tray for about 30 minutes, until eggs are set but do not soufflé at the edges. Cool for 15 minutes before slicing
  14. Tart can be pre-made a day ahead, chilled and reheated in a 325°F oven for 18 minutes

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