…WITH A PIG HERE & A COW THERE & GOAT EVERYWHERE
Try out this wonderful recipe submitted for the 2017 Indiana Grown Culinary Creations Contest! It would make a great centerpiece for weekend brunch!
- ½ cup Traders Point Whole Milk
- 10 oz. Risin’ Creek Goat Cheese
- 6 slices Indiana Kitchen Bacon
- 3 extra large eggs
- 1 clove of garlic, crushed
- ½ cup heavy cream
- ⅛ tsp. black pepper
- ¾ cup sliced shallots
- ½ cup chopped basil leaves
Cook the bacon until crisp. Drain on paper towels until cool then crumble and set aside. Remove all the bacon fat from pan. Add 1 Tbsp. of butter to pan, add sliced shallots and sauté until tender.
In a large bowl, combine cream, eggs, salt, pepper and garlic. Mix together well. Add in the bacon, shallots, goat cheese and basil. Pour into prepared tart pan.
Bake in hot oven at 425 °F for 10 minutes, reduce to 325° and bake until filling is firm, 30 to 35 minutes.
- 1 ½ cups sifted flour
- 12 Tbsp. cold butter
- ½ tsp. salt
- 3-4 Tbsp. ice water
In a mixing bowl, stir flour and salt. Cut in butter until pieces are the size of small peas.
Sprinkle ice water 1 tablespoon at a time over the mixture; gently toss with fork. Push to side of bowl. Repeat until all is moistened. Form dough into ball. Refrigerate for 20 minutes.
On a lightly floured surface, flatten dough with hands. Roll dough, forming a circle about 12 inches in diameter. Place into a 10-inch tart pan. Trim the edges. Fill and bake in preheated oven.
Submitted by: Jennifer Dickie
Indiana Grown Culinary Creations Contest