Goat Cheese & Artichoke Tart with Arugula Salad

Saturday usually ends up being our pizza night in this household.  I wanted to "spice" things up a bit in the kitchen tonight so I thought I would make a fancier version of a pizza... a tart. Why not right?  It has a crust, it has cheese, heck I even threw in some vegies!  The creaminess of the goat cheese goes wonderful with the tartness and spiciness of the arugula salad.  This meal was fast and easy and healthy to boot!  My husband did have to have a big bowl of cereal about 2 hours later....and he kept asking me "why not just call it quiche...why call it a tart...isn't it quiche?"  So he ate up two pieces of it...but him saying it was quiche just reminded me of the saying " real men don't eat quiche".  So long story short...your husband will love it...he will need about half of it to get full, but he will never admit it to any of his friends!


GOAT CHEESE & ARTICHOKE TART WITH ARUGULA SALAD

• 1 prepared pie crust
• 4 large eggs or 1 cup egg substitute
• 7 oz. goat cheese - crumbled
• 3 TB. heavy whipping cream
• 1 TB. flour
• 1 TB. fresh chopped basil
• 1 tsp. Herbs de'provence
• 12 oz. artichoke hearts - rough chopped
• salt, pepper and crushed red pepper to taste
• 2 TB. tomato paste
• 1/2 TB. olive oil

1. Place pie crust in a tart pan or pie pan.  Prick bottom with a fork a few times for ventilation.  Place some aluminum foil loosely covering the pie crust.Place dried beans or pie beads in cavity of pie crust covering the aluminum foil.  Bake for about 10-12 minutes or until golden brown.  Remove beans and foil.  If bottom of pie crust still needs a bit more time to bake put it back in the oven until golden.
2. In the meantime place the 4 eggs, goat cheese, whipping cream and flour in a large bowl.  Whisk or use hand blender and blend until smooth.  Add herbs, artichoke hearts, salt, pepper and crushed red pepper.  Mix well.
3. In a small bowl combine the tomato paste and olive oil.  Whisk until blended.  Using a spoon spread the tomato paste over the bottom of the prepared pie crust so that it forms a thin layer.
4. Pour the egg and cheese mixture over the tomato paste into the prepared pie crust.
5. Place in a 325 degree oven.  Bake uncovered for about 35 to 40 minutes or until golden on top and top is firm to the touch indicating the eggs  have completely baked. If pie crust edges seem to be getting too brown before the tart is done cover edges with aluminum foil.
6. Once tart is done remove from oven and let set for about 10 minutes.  If you used a tart pan remove the tart pan edges and cut into 4-6 wedges.  If you used a pie pan just cut into 4 - 6 wedges.
7. Serve along side Arugula Salad (See Recipe Below)

ARUGULA SALAD 

• 1 TB. dijon mustard
• 1/4 cup red wine vinegar
• 2 TB. olive oil
• 1/2 tsp. garlic powder
• salt, pepper and crushed red pepper to taste
• 4 cups arugula
• 1/2 cup sliced grape tomatoes
• 2 TB. thinly sliced red onion

1. In a large bowl place the dijon mustard, red wine vinegar, olive oil, garlic powder, salt, pepper and crushed red pepper.  Whisk until well blended.
2. Add arugula, tomatoes and red onion directly to the bowl.  Toss salad togetherr so that all is covered with dressing.
3. Serve immdiately