Food & Photo
As delicious as it is stunning, this easy-prep tart is sure to be the star of any brunch buffet spread or potluck.
- 2 small carrots
- 1 sheet frozen puff pastry dough, from 17.3-oz. pkg., thawed
- 1 1/4 c half-and-half
- 4 eggs
- 8 oz goat cheese, at room temp.
- 1/4 c chopped fresh dill
- Heat oven to 400°F. Cut each carrot crosswise into 4"-pieces; lengthwise cut each piece into 6 wedges. In pot of boiling water, cook until almost tender, about 6 min.; drain. Rinse under cold water; pat dry.
- Coat 12" nonstick ovenproof skillet with cooking spray. On lightly floured surface, roll dough into 12" square; transfer to skillet. Pleat corners as needed to make dough sheet round with edge that comes up side of pan 1"; with fork, prick bottom. Bake 15 min. or until golden.
In bowl, whisk half-and-half, eggs, 4 oz. goat cheese, dill, 1/2 tsp. salt, and 1/2 tsp. pepper; pour into crust. In filling, arrange carrot pieces in spoke pattern. Drop heaping teaspoons of remaining goat cheese over top. Bake 20 min., or until knife inserted into center comes out clean. Cool slightly on rack, about 10 min. before serving.
Make it extra hearty: For a meatier version of our quiche, simply toss 1/4 cup of chopped baked ham into the goat cheese filling before pouring it into the crust.
This recipe originally appeared in our print magazine.