The Endive Chronicles

If I had to describe my week using a color it would be beige. Between fighting off a cold, my impending move to a place yet to be revealed and a debacle with fig pate, this week has left me decidedly non-plussed. So, how do I shake off this beige colored week? Why, by baking a brightly colored tart of course.

The first step in salvaging this week was to hop in the car and head to Lucy’s Whey for a really special chevre to use in the tart. Catherine and Lucy* helped me to choose the right one for my tart and in the end we settled on a Hoja Santo wrapped chevre that worked beautifully with the citrus and basil notes in the tart. Those ladies really know their cheese.

Normally, I would wait until summer and have all of you shelling fresh peas, but it’s February, there is a storm outside and I have a bag of peas in the freezer and am in need of some color. This recipe provides a fresh dose of color and flavor that is really welcome at the end of a week like mine. I think this tart serves as a reminder that spring, as well as a better week is just up ahead. Enjoy!

Green Pea and Chevre Tart

1 recipe pate brisee**

Splash of olive oil

10 oz. peas, thawed (either fresh or frozen will work)

8 oz chevre, crumbled and at room temp (I used Hoja Santo, but use your favorite)

1 TBS basil

1/3 cup milk

3 large eggs, beaten

1 TBS lemon juice

1/2 tsp sea salt

1/4 tsp freshly ground pepper

Prepare pate brisee according to directions.

While your shell is par baking, sauté the shallots in a splash of olive oil until soft, but not brown. Add the shallots, peas, basil, sea salt and pepper to the food processor and pulse until well incorporated. Add in the remaining ingredients and pulse until smooth. Pour the mixture into the par baked tart shell and place in the oven for 20-30 minutes. You will know when it is done because the filling doesn’t wobble when you move the pan.

Allow the tart to cool. Serve either cold or at room temp with a garnish of basil or lemon zest. Add a dollop of whipped chevre on top to give it a more whimsical appearance.

Note: For this recipe I use a deeper quiche pan instead of the traditional shallow tart pan. You can use whatever you like.

*Lucy is Catherine’s business partner, but is not the shop’s namesake. Lucy’s Whey comes from a childhood nickname given by Catherine’s brother.

**I have made several of my own versions of pate brisee, but I always come back to the recipe I found on Chocolate and Zucchini a few years ago.

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