Ruby Streak Tart
yields one 8-inch tart

1 pie crust
3 large eggs
3 fluid oz whole milk
1 Tbsp heavy cream
30 grams cream cheese
30 grams goat cheese
1 tsp fresh-squeezed lemon juice
kosher salt and freshly ground black pepper, to taste
2 slices of bacon, coarsely chopped and cooked over medium-low heat until crispy
1 large handful of Ruby Streak greens, or other baby mustard green, chopped, plus additional whole leaves for garnish

Preheat the oven to 350ºF.

On a lightly floured board, roll out the pie dough to a diameter of about 10 inches. Transfer to an 8-inch round tart pan and trim excess. Line with parchment or foil, and fill with dried beans, rice, or other pie weights. Place on a baking sheet and bake for 15-20 minutes, or until edges are lightly golden brown and bottom is dry, but has not yet begun to brown. Remove parchment/foil and weights, and set tart shell aside. Don't turn off the oven.

In a small bowl, whisk together the eggs, milk, and heavy cream until thoroughly blended. (I like to use a stick blender for this.)

In another bowl, stir together the cream cheese and goat cheese to make a paste. Add a small amount of the whisked eggs and stir to thin out the paste. Slowly add the remaining eggs, whisking constantly to fully combine. Stir in the lemon juice and season with salt and pepper.

Scatter the cooked bacon evenly over the bottom of the blind-baked tart shell, and cover it with the chopped Ruby Streak. Pour in the custard, going slowly so as not to push all the mustard greens away from the center of the tart. Lay reserved whole Ruby Streak leaves decoratively on the surface of the tart.

Bake on a baking sheet in the center of the oven for 20-25 minutes, or until the custard is fully set but has not yet begun to brown. Cool on a wire rack. Tart may be served warm or at room temperature.



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