Big Leafy Green Salad with Goat Cheese Tarts

Big Leafy Green Salad with Goat Cheese Tarts takes roughly 1 hour and 40 minutes from beginning to end. This recipe makes 6 servings with 771 calories, 12g of protein, and 61g of fat each. For $3.46 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, ice water, goat cheese, and a few other things to make it today. Several people really liked this main course. 473 people have tried and liked this recipe. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 65%, this dish is solid. Big Green Salad With Shallots, Chicken, Smoked Almonds, Goat Ch, Big Green Salad With Dates, Chicken, Smoked Almonds, Goat Chees, and Champagne Salad With Pear-Goat Cheese Tarts are very similar to this recipe.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the dough: In a food processor, pulse to combine the flour and salt. Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers. Add more ice water, 1 teaspoon at a time, if needed. Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes. For the salad: In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard, parsley, tarragon, sugar, shallots and some salt and pepper. Shake to mix the dressing and chill until ready to use. Place the greens in a large bowl, drizzle about 1/4 cup dressing over and toss to combine. For the tart: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the tomatoes with the oil, onions and some salt and pepper, then set aside. On a lightly floured surface, roll one disk of the dough into a 12-inch round, about 1/8-inch thick. Transfer to the prepared baking sheet, then fold and crimp the edges. Spoon the sour cream and mustard evenly on the dough. Top with the tomato mixture and the goat cheese. Make an egg wash by beating the egg with 1 teaspoon water. Brush the egg wash around the tart edges. Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes. Cut into squares to serve with the salad.

 

Step by step:

1. For the dough: In a food processor, pulse to combine the flour and salt.

2. Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers.

3. Add more ice water, 1 teaspoon at a time, if needed. Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.

4. For the salad: In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard, parsley, tarragon, sugar, shallots and some salt and pepper. Shake to mix the dressing and chill until ready to use.

5. Place the greens in a large bowl, drizzle about 1/4 cup dressing over and toss to combine.

6. For the tart: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

7. Toss the tomatoes with the oil, onions and some salt and pepper, then set aside.

8. On a lightly floured surface, roll one disk of the dough into a 12-inch round, about 1/8-inch thick.

9. Transfer to the prepared baking sheet, then fold and crimp the edges.

10. Spoon the sour cream and mustard evenly on the dough. Top with the tomato mixture and the goat cheese. Make an egg wash by beating the egg with 1 teaspoon water.

11. Brush the egg wash around the tart edges.

12. Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes.

13. Cut into squares to serve with the salad.

Nutrition Information:

covered percent of daily need