Give this beautiful, rustic tart a try! The combination of goat cheese, bacon, and peppers will be sure to please. Topping it with an arugula salad dressed with fresh ingredients helps elevate this dish. This tart would be a hit served for breakfast, lunch or dinner!

Filling:

• 4 oz. Risin’ Creek Creamery Goat Cheese
• 3 large eggs
• 1 cup sour cream
• 6 strips Indiana Kitchen crispy bacon, crumbled
• ¼ cup seeded, finely chopped red bell pepper
• 3 scallions, thinly sliced
• 1 small jalapeno pepper, seeded and minced
• ½ tsp. salt
• 1 prepared crust

Heat oven to 350 °F. For filling, combine goat cheese, eggs and sour cream; beat until smooth. Fold in remaining ingredients and pour into a crust-lined 7” tart pan. Bake on bottom rack for 50 minutes until lightly browned.

Salad:

• 4 cups baby arugula
• 1 large shallot, thinly sliced
• 1/4/ cup toasted salted pecans, chopped

Toss ingredients.

Dressing:

• ¼ cup Batch No. 2 Blackened Cajun Mustard
• ¼ cup Eisele’s All Natural Pure Honey
• ½ cup extra-virgin olive oil
• ½ tsp. salt
• ¼ tsp. ground black pepper

Whisk together dressing ingredients; set aside.

To serve, top each tart slice with dressed salad. Makes 6 to 8 servings.

Submitted by: Michael Weaver
Indiana Grown Culinary Creations Contest