Broccoli-Goat Cheese Tart
Makes 8 servings
Bake at 400° for 40 minutes
Cool 20 minutes
1 refrigerated, rolled 9-inch pie crust
1 cup half-and-half (I used fat-free)
1/4 teaspoon garlic salt
1 package (10 ounces) frozen chopped broccoli, thawed and squeezed dry
6 ounces garlic-and-herb-flavored goat cheese (I used regular goat cheese and added garlic powder and Italian spices)
4 sun-dried tomatoes in oil, chopped
- Place baking sheet on lower rack of oven. Heat oven to 400°. Unroll piecrust and fit into bottom and up sides of a 10-removable-bottom tart pan. Refrigerate until ready to fill. (I used a 10-inch pie plate.)
- In a large bowl, blend the eggs, half-and-half and 1/8 teaspoon of the garlic salt.
- Scatter broccoli over the bottom of the piecrust and season with the remaining 1/8 teaspoon of garlic salt. Crumble the goat cheese over the top; evenly sprinkle sun-dried tomatoes over goat cheese. Pour in egg mixture.
- Set tart pan on the heated baking sheet in oven and bake at 400° for 40 minutes or until knife inserted in center tests clean. Cool on wire rack for 20 minutes. Remove side of pan, using a small paring knife to loosen tart, if needed. Serve warm aor at room tempurature.
Per serving: 292 calories
Here is a photo of my finished masterpiece! While it cooked, of course, I hooked!!!