Wednesday, April 6, 2011

Recipe Swap: Spring Tart

Don't you just love to know what people cook?  Finding a new recipe is such a joy.  I love to prepare a delicious meal or hors d'oeuvres to share with friends and family.  Last spring, after my son's baptism, we had a party at our house.  I found a Williams-Sonoma recipe from the Complete Seasonal Cookbook for a green onion, thyme and goat cheese tart.  I figured a single tart would be difficult to serve to 25+ people, so I decided to serve it in mini Filo dough cups.

Everyone raved about the appetizer, so I thought I would share with all of you who may be planning springtime bridal or baby showers, Easter brunches or garden luncheons.

3-4 packages of mini Filo dough cups (in the freezer section)
1 tablespoon of unsalted butter (I prefer European butter)
24 green onions cut into half inch pieces
2 cloves of garlic chopped (optional)
1/2 cup of chicken stock
1/4 lb of fresh goat cheese (for a thicker texture use 1/2 lb.)
1/2 cup of sour cream (add slightly less for thicker texture)
2 eggs
1/2 teaspoon chopped fresh thyme
salt and freshly ground pepper

  • In a large frying pan over medium-high heat, melt the butter.  Add the green onions, garlic and stock and stir well.  Reduce heat to low, cover and simmer until the green onions are soft, about 15 minutes.  
  • Heat oven to 375 degrees
  • In a bowl mash together the goat cheese and sour cream with a fork until soft and well mixed.  Add the eggs and chopped thyme and mix well.
  • Uncover the green onions and raise the heat to high.  Cook until the liquid has evaporated, about 3 minutes. Stir the green onions into the cheese mixture, then season to taste with salt and pepper. Pour the cheese mixture into each Filo cup.  
  • Bake on the top rack of the oven until a tooth pick comes out clean. (about 10 - 15 minutes). Remove from oven and serve warm or at room temperature.  

Need a platter?  These are some fun options:


"Food first, then morality"  - Bertolt Brecht

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