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1
Prepare the Pastry Dough:.
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2
Sift the flour and salt into a small bowl.
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3
Use a pastry blender to cut in the butter until the mixture reaches the consistency fo coarse crumbly meal.
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4
Turn out onto a clean dry surface.
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5
Make a well in the center of the dough, pour in 4 Tbl milk and knead into the flour mixture, adding in additional milk as needed (the dough should become a little moister and slightly more pliable than pie dough).
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6
Roll the dough into a ball and flatten into a disk by gently pressing between your hands.
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7
Wrap the disk in plastic wrap and chill for at least 30 minutes and up to a week.
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8
Prepare the Vegetable Filling:.
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9
Heat the olive oil in a small skillet over medium heat.
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10
Saute the sliced garlic until translucent, 2-3 minutes.
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11
Toss in the julienned zucchini and saute until just cooked and bright green, about 2 minutes.
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12
Cool and drain off any excess liquid.
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13
Peel and seed the roasted poblanos.
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14
Slice into thin strips and add to the sauteed vegetable mixture.
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15
Set aside.
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16
Prepare the Custard:.
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17
Combine the eggs and goat cheese in the bowl of a food processor fitted with a metal blade; pulse just until smooth.
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18
Add in the half-and-half, salt and white pepper, puree until smooth.
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19
Assemble the Tart:.
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20
Roll the chilled pstry dough out on a lightly floured work surface until it reaches the thickness of pie crust.
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21
Press into the bottom and up the sides of an 8 inch tart pan with a rmovable bottom.
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22
Let the dough rest ro 5 to 10 minutes, then trim any excess from the edges with a sharp knife.
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23
Sprinkle the vegetable mixture over the bottom of the crust.
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24
Pour in the egg custard to just below the rim of the dish and bake in a 325 degree oven until the custard is set and a knife comes out clean when inserted into the center, about 70 minutes.
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25
Allow the tart to cool to room temperature and then seal in plast wrap; remove from the tart pan just before serving.
