You may have noticed that my posts aren’t very challenge-like lately. I’ll admit, I haven’t worked as hard on this one as I did for the sugar free challenge. I think the rules this time around are too lax. Organic chips are still chips after all. All I really have to do is have a smoothie and go for a walk. How hard is that? I need a challenge that is actually challenging.
But I’m trying to shape up a little, starting with this post. The April 2010 issue of Chatelaine has a recipe for a Classic Tomato Chèvre Tart that really caught my eye. I’ve decided to make it challenge friendly by making the crust out of whole wheat flour and eliminating the sugar. I could have gone the extra mile and substituted the milk for something non dairy, but that seemed like overkill (and to be honest could have been disastrous). I also decided to make the tarts mini for easy office-lunch portability and for the cuteness factor.
These smelled soooo good in the oven. I could hardly wait to have a bite. And when I did have a bite, it was like a little bit of goat cheese heaven.
Bonus, this recipe is really easy to make, it took me just a few minutes to get the dough and the filling together.
Mini Tomato Chèvre Tart
- 3/4 cup whole wheat flour
- 1/4 cup all purpose flour
- 1/3 cup cold butter, cut into cubes
- 1/4 tsp salt
- 1 tbsp red wine vinegar
- 2 tbsp water
- 3 eggs
- 1 cup milk
- 150 g goat cheese
- salt & pepper
- 3 plum tomatoes, diced
- 1/4 cup snipped chives
- In a large bowl, combine flours, butter and salt with your hands until a it takes on a crumbly texture. (This can be done in a food processor too). Add liquids and stir till ingredients for a ball.
- Press dough into a muffin tin. Refrigerate for 20 minutes.
- Preheat oven to 400.
- Combine eggs, milk, cheese , chives and salt and pepper in a bowl.
- Put some diced tomato in each muffin cup. Pour 1/3 cup of egg mixture into each muffin cup.
- Bake for 25 to 35 minutes, until filling is set.