CHEVRE TART

This tart makes a festive addition to a holiday gathering with its red sauce, white cheese and green garnish. All of the individual components can be prepared in advance and assembled just before popping into the oven.

1  10" or 11" tart pan with removable bottom
1 fully baked tart shell {see Plain Flaky Pastry}
1/3 pound Chevre {goat cheese}, in log form
1 tablespoon olive oil
1/4 cup finely minced onion
2 cloves garlic, finely minced
1 28-ounce can whole tomatoes {preferably Italian Plum}
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
2-3 teaspoons sugar
Dash salt and pepper
1 tablespoon minced fresh parsley or green onion

Prepare the pastry and fully bake the tart shell according to the recipe instructions. Set aside to cool if the recipe is being prepared in advance. Using a piece of heavy thread, slice the goat cheese into 1/8" rounds. Place on saran wrap, one layer deep. Cover and refrigerate until ready to assemble.
Heat the oil. Add the onion and garlic, and saute until soft but not brown. Crush the tomatoes and add, along with any canned juices, to the sauteed onion and garlic. Add the basil and thyme. Simmer over medium-low heat, stirring occasionally, until thickened and reduced, about 30 minutes. {If there is too much excess liquid, it will cause the pastry to become soggy when assembled.} Add the sugar and a dash of salt and pepper. Set aside if being prepared in advance.

To assemble: Warm the sauce and spread over the cooked pastry. Cut the tart into 8 or 10 wedges and arrange one full round of goat cheese at the top of each wedge. Cut the remaining rounds in half and place one on each wedge just below the full round. If you have remaining cheese you may want to crumble and sprinkle it in the middle of the tart.
Bake in a preheated 375 degree oven until heated, about 8-10 minutes. Remove the tart from the oven and transfer onto a serving platter. Garnish with the parsley or green onion and serve immediately.
Serves 8-10.

Chicken and Sweet Potato Egg Nests

2 tablespoons olive oil
1/2 cup yellow onion, sliced
1 pound sweet potatoes, shredded
1 tablespoon delicatessen-style mustard
4 large eggs, lightly beaten
1 cup oven-roasted chicken breast, finely diced
1 teaspoon thyme, minced

Preheat oven to 350 degrees. In a large nonstick skillet, heat oil over medium heat and cook onion until soft and golden. Nix shredded sweet potatoes with sauteed onion and mustard. Mold mixture into separate cups in a muffin tin.
 Bake for 30 to 35 minutes or until crisp; cool in the pan. This can be done a day ahead of time. Cover the cooled cups and wrap in plastic; refrigerate.
 Scramble eggs with chicken. When cooked, evenly divide among the sweet potato cups. Top with thyme and serve.

Serves 6

Courtesy of Boar's Head

Asiago Cheese, Bacon and Egg Tart

6 large eggs
1 1/2 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
7 slices fully cooked naturally smoked bacon
2 tablespoons butter
8 ounces button mushrooms, thinly sliced
1/4 cup chopped chives
1 1/2 cups provolone cheese, shredded
1/4 cup Asiago cheese, shredded

Preheat oven to 375 degrees.
In a food processor, combine eggs, cream, salt and pepper.
 Lightly spray a 10-inch pie plate with nonstick cooking oil spray. Heat bacon as directed on the package; crumble into egg mixture.
 In a small skillet, heat butter over medium heat and saute mushrooms until tender; add to the egg mixture. Mix in the chives and provolone cheese.
 Pour the mixture into the pie plate and sprinkle Asiago cheese on top. Bake for 35 to 45 minutes or until the tart is set and the top is golden brown.
Serves 6

Courtesy of Boar's Head