Tartelette aux Légumes d'Été et Chèvre Frais

Instructions

1. 1

   In a mixing bowl, combine flour and salt. Cut in the cold butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

   ~40 min
2. 2

   Preheat oven to 375°F (190°C). Lightly grease the tartlet pans. Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut circles to fit the tartlet pans and press the dough into them. Prick the bottoms with a fork and blind bake for 10 minutes, or until lightly golden.

   ~25 min
3. 3

   While the tartlet shells bake, heat olive oil in a frying pan over medium heat. Add zucchini and bell pepper, sautéing until tender-crisp, about 5-7 minutes. Stir in the halved cherry tomatoes and cook for another 2 minutes.

   ~10 min
4. 4

   In a separate bowl, whisk together eggs, heavy cream, fresh thyme, salt, and pepper. Stir in most of the crumbled goat cheese.

   ~3 min
5. 5

   Evenly distribute the sautéed vegetables among the pre-baked tartlet shells. Pour the egg and cheese mixture over the vegetables. Sprinkle the remaining goat cheese on top.

   ~2 min
6. 6

   Bake for 20-25 minutes, or until the filling is set and golden brown. Let cool slightly before serving.

   ~25 min