Chervil is abundant in most markets in Germany. However, I have a heck of a time finding chervil in the USA. What's the big deal? it's just fancy parsley, right? I've heard some other food bloggers complain about this as well. First world problem.
If your store or market does not have chervil, make it easy on yourself and substitute curly parsley if you can't get your hands on what is basically French parsley.
Like a lot of people, I have a weakness for miniature anything. Chervil's appeal for me, apart from its delicate, anise-like flavor is how cute it is. It's teeny parsley which makes it a great garnish.
This tart is a great spring/summer dish. It's light in flavor and texture. If you would like to lighten it up further, substitute reduced-fat cream or Half and Half for the heavy cream in the recipe.
If you want to take this tart from lovely to stunning in the presentation department, use different color carrots like purple and yellow in addition to the workhorse orange variety.
This tart is a perfect fit for a Mother's Day brunch or a light warm weather meal.
Carrot Chervil Goat Cheese Tart
Chill Time: 30 minutes
Cook/Bake time: 47 minutes
Yield: 8 piecesIngredients:
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons cold unsalted butter (place in the freezer for 10-15 minutes)
- 1/3 cup water
- 3 carrots
- 1/4 cup chervil
- 1 cup heavy cream
- 3/4-8oz brick cream cheese
- 6 eggs
- Salt & freshly ground black pepper.
- In a separate bowl, whisk together the all-purpose flour and 1/2 teaspoon of kosher salt.
- Grate the butter into very small pieces and add it to the bowl. Add 1/3 cup water.
- Knead everything together into a dough. Form the dough into a ball. If the dough seems too floury and is not coming together, add water one tablespoon at a time, until you have a flakey, yet pliable dough.
- Wrap the dough in plastic cling film and place in the refrigerator for 30 minutes.
- Grease a tart or pie pan 11 inches in diameter (you can also use a 5 X 11 rectangle shaped tart pan.)
- Preheat the oven to 350 degrees F.
- Remove the dough from the refrigerator and turn it out onto a floured work surface. Roll the dough out into the shape of the pan you are using.
- Transfer the dough to the greased pan and use your fingers to crimp the dough around the edges of the pan. Use a fork to poke holes in the bottom of the crust.
- Cover the bottom of the crust with baking or parchment paper and evenly distribute pie weights on top. If you do not have pie weights, you can use pennies or dried beans.
- Alternatively, place a smaller sized pan inside the larger pan on top of the parchment paper on the crust. This will weigh the crust down to prevent it from puffing up.
- Place in the oven and bake for 15 minutes. Remove the pan from the oven and let cool while you:
- Peel and trim the carrots. Cut them in half lengthwise and then into quarters. If they still seem too thick, cut in half again.
- Blanche the carrots in salt water for 2 minutes. Drain and set aside to let cool.
- De-stem the chervil, leave a few sprigs for garnish if you like.
- Chop the chervil into small pieces.
- Whisk together the heavy cream and eggs.
- Add the chervil to the mixture.
- Season with salt and freshly ground pepper.
- Pour the mixture into the tart shell. Arrange the carrots on top.
- Cut the cream cheese into small pieces and distribute it over the top of the tart.
- Place in the oven and bake for 35-40 minutes.
- Remove from oven, let cool. Slice, garnish with chervil sprigs and serve.