We wracked our brains trying to figure out a use for the squash blossoms we picked up from our CSA. We know they don’t last, so we figured we’d use them that night. We also knew we’d probably get between 8 and 10, so it wasn’t as if we’d have enough for anything large, such as a soup. Then we remembered that we had a small piece of Pâte Brisée sitting in the refrigerator (we’d made a Strawberry Balsamic Pie and had leftover crust), so, if we could use it at the same time, so much the better. By thinking about it on the way home, we had a plan by the time we got there. See if you like it.
We made two five-inch tartlets, which isn’t really enough for a whole dinner, but we’ll scale up the recipe so that you can use it to make one 8- or 9-inch tart, or 6 small tartlets. Don’t worry about thanking us; it’s not that difficult.
Some goat cheese is goat-y, but not all, so search around for one you like. Or, simply replace it with another soft fresh cheese, such as ricotta or feta. Eggs: we think the best are from pasture-raised hens. Raising the hens right makes the eggs right. Naturally, another nut will work in place of the pistachios: think pecans or cashews (technically not a nut, but we’ll cover that some other time).
Procedure in detail:
Roll crust. If you’re making individual tartlets, divide the dough into six equal portions. Working with one at a time, on a lightly floured work surface, roll crusts to about 1/8 inch thick. Place in tart pans, pressing into the sides. Trim away excess crust.
Freeze. Place tart crusts in the freezer for at least 30 minutes or until they’ve frozen solid. Freezing helps keep the crust from puffing up in spots. If you’re making a large tart, prick the bottom of the crust before placing in the freezer.
Preheat oven to 350°F.
Make filling. In a medium bowl, stir together goat cheese, eggs, thyme, black pepper, and nutmeg until smooth. If your filling is very thick, you can add a couple of tablespoons of milk to make it slightly thinner. It should be very thick, but pourable.
Fill. Remove the crusts from the freezer and spread a layer of pistachios on the bottom to form a layer between the filling and the crust. The nuts will help keep the crust from getting soggy. Spread out the filling, then arrange the squash blossoms on top.
Bake. Slide into the oven and bake for 35 to 40 minutes, or until the filling is set and the crust is golden brown.
Since we had some crust left over in the refrigerator, this was super simple to make. Simply roll, make filling, fill, and bake. Also, it looks nice, and is a great way to use squash blossoms to good effect. If you need to make pie crust, we suggest the Pâte Brisée; it’s the easiest, most fool-proof recipe we know. And, it makes the best crust ever. Easy four stars.