Inspired by Look & Cook Cookbook
Last year, I discovered possibly one of my favorite cheeses: goat-milk brie. Like normal brie, it is creamy and buttery in flavor, but unlike normal brie, the goat’s milk brings a saltier taste that I find delicious.
When I came across a classic recipe for tarts in Willan’s cookbooks, I knew that I wanted to use this brie because it balances the eggs and vegetables so well! The brie also creates pockets of creaminess, which complement the crumbly texture of the dough and the crunchiness of the carrots and peppers. All in all, a lovely and customizable dish— if you are not a huge fan of carrots, no problem! Just substitute your preferred vegetables. However, I do recommend locating goat’s-milk brie for this recipe.
1 1/2 teaspoon dry active yeast
2 tablespoons warm water
2 cups all-purpose flour
1 teaspoon salt
1/2 cup butter, at room temperature
6 carrots, peeled and cut into matchstick
1 yellow peppers, seeded and cut into long strips
1 orange pepper, seeded and cut into strips
6.6 ounces Woolwich Goat Brie Cheese, rind removed and cubbed
Salt and pepper
For the custard:
1/2 cup heavy cream
1/4 teaspoon ground nutmeg
Yields: serving for more 6
Prep Time: 1 hour 30 minutes for dough prep of overnight
Cook Time: 40-45 minutes
Make the dough:
In a bowl, sprinkle the yeast over the warm water. Let stand for 5 minutes.
Sift the flour and the salt unto a work surface.
Make a well in the middle and add the eggs and the yeast mixture.
Slowly, incorporate the flour into the egg mixture until you have a smooth, but sticky dough.
Knead the dough for 10 minutes.
Add the butter and continue kneading until the butter is well incorporated.
Place in an oiled bowl.
Cover with a plastic wrap and let sit in a warm area for 1 hour or place in a refrigerator overnight.
Preheat oven 350°F.
When ready to use, roll out on a work surface until 1/2 inch thick, and 3 inches wider than either the pie pan or the tart tins. Place the dough in the tins so that it overlaps.
Make the filling:
In a bowl, place the vegetable, add the cheese and season to taste.
Toss the mixture and spoon equal amounts into the tins or the entire mixture into the pie dish.
In another bowl, whisk the eggs with the cream and the nutmeg. Pour over the vegetables.
Fold the overlapping dough over the custard/ vegetable filling.
Bake for 40-45 minutes. If the top gets too brown, cover loosely with foil.