Rustic Goat Cheese and Roasted Vegetable Tart
Bunnies, bonnets and baskets are all part of Easter and, with the holiday’s relaxed style, so are buffets.
But unlike the first three, buffets strike fear in the hearts of some. Think of all those dishes to prepare. Think of all those diners standing impatiently in line. Don’t fret: We in the Times Test Kitchen have put together a menu to make your Easter fuss-free.
First, of course, is the biggest question: lamb or ham? Lamb seems so sophisticated, so very European; ham is homespun American. When it came time to choose the centerpiece of our buffet, we didn’t. Why not serve both? (Those of you who are more decisive can pick one; the rest of the menu will work just fine with either.)
Ham is rich and salty, so it works best with flavors that are tangy and sweet. Rather than using a predictable jam glaze, we marinated our ham overnight with red grapefruit juice and rosemary.
Leg of lamb is a spring favorite. Because of its unusual anatomy, though, it can be tricky to carve, particularly when everyone is watching. We got around that problem by boning and butterflying the leg. This has the additional benefit of allowing it to cook more quickly.
The rest of the menu just seemed to come naturally. Any Easter meal needs stuffed eggs. For another appetizer, try this rustic goat cheese and roasted vegetable tart.
With the best of the spring vegetables in the market, deciding on side dishes is easy. Artichokes, of course, roasted with lemons and olives. And potatoes and watercress, paired in a lovely warm salad. Though the biggest part of the fig harvest comes in the heat of summer, there is a small first-flush harvest in the spring. We roasted our figs in Port and served them with mixed lettuces.
And then there are strawberries. This is the very peak of the season, particularly in Southern California, and to show the fruit at its best advantage, we turned an old family favorite into something a little bit fancy.
All of these dishes can be made ahead and then assembled with a minimum of hassle just before serving.
And hey, if anybody complains, just give them some more ham ... or lamb.
Set a rack in the center of the oven and heat the oven to 450 degrees. Spray 2 baking sheets with nonstick cooking spray.
Combine the zucchini, squash, mushrooms, shallots, tomatoes, bell pepper, thyme and oregano in a large bowl. Stir in the oil to coat the vegetables and sprinkle with salt and pepper to taste.
Pour the vegetables into a large roasting pan in a single layer and roast until the vegetables are softened, 15 minutes.
While the vegetables are roasting, combine the goat, cream and Parmesan cheeses in the bowl of an electric mixer. Add 1 egg and mix on high until smooth, 2 minutes.
Unwrap the pie crusts and place 1 on each baking sheet. Repair any tears in the dough. Divide the cheese mixture between the crusts, spreading it to within 2 inches of the edges. Spread the vegetables on top of the cheese filling, dividing them between the crusts. Fold in the sides of the crusts to the middle (they won’t reach the center) so that each fold overlaps the last slightly to form a rustic-looking tart. Pinch the overlapping edges to seal. Beat the remaining egg and brush it on the crusts to coat.
Bake the tarts until the crusts are golden brown, 20 minutes.
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