Screw winter: Tomato and Goat Cheese Tart

Today definitely felt like the first day of spring here in Hoboken. Sure, I suppose it could still snow a few more times before winter is truly over, but the cloudless skies and warmish weather made me forget that snow was still falling just a day or two ago. It is melted now - even the giant mountains of it that plows had pushed to the corners of parking lots are gone. Andstill more exciting than the beautiful weather are the golden crocus bulbs that are poking their way out of the soil.

Sounds idyllic right? It could have been, except for the sounds in the background of drunken revelers that marks the first weekend in March for all Hoboken residents. Yes, today was the annual Hoboken St. Patrick's Day Parade, a drunken orgy where twenty-somthings from the tri-state area descend on my town to "get wasted", vomit, and get in fights. No chirping birds for me - I get whooping ex-frat boys instead. Kill me now.

The stream of green t-shirts passing by my window left me inclined to start the day in a rotten mood. Apparently the kids these days prefer to wear "kiss me I'm shitfaced" over "kiss me I'm Irish". Further annoying me, A had left me home alone for the weekend while he dealt with work in Mexico. Poor lonesome me, holed up in the apartment all day so as to avoid the aggressive drunks outside. It makes me feel so old, as just a few years ago, I might have joined in on the festivities. Ok, maybe not.

Screw winter! Screw the town! If I can't go outside and enjoy the first real day of spring weather, spring would come to me via the kitchen. Time to rebel against seasonal vegetables! Comfort food is in order! I want basil... and chives... and cheese... maybe even a tomato or two. Surely in these "modern times" I should be able to find at least one decent tomato.

Tomato and goat cheese tart seemed like the perfect solution to my mood. Non-seasonal, cheesy goodness. Of course it would be better to hold off on this recipe until summer, but at this point, even mediocre tomatoes would make me feel better than another meal of root vegetables.

Goat cheese and tomato tart was a dish that I discovered last fall, before I started keeping this blog. It was a recipe that I put together after studying a number of different goat cheese tart recipes, both from Epicurious and elsewhere on the web. Specifically I was looking for a savory brunch dish that had components you could do ahead, so as to minimize active prep time in the morning. With this recipe, the tomatoes and garlic can be roasted a day ahead and stored in the fridge. The tart crust can also be prepared and placed into the tart pan ahead of time. If you really want to get ahead, you could probably saute the shallots and mix the custard a day early too. This only leaves pre-baking the crust and assembling/baking the tart the day that you serve it.

Recipe after the jump!

Goats cheese and peaches? Who knew?

Constant travel makes it difficult to find time both to bake and to keep a blog updated. It makes it doubly difficult to keep a blog about baking updated!

This past weekend my husband and I took a trip to Healdsburg, California, in the Russian River Valley for the wedding of close friends. If you have not been to the Russian River Valley before, I highly recommend planning a trip. We have travelled to a number of wine regions across the globe, from Napa to Franschoek, and felt that our experience in the Russian River Valley surpassed all. In addition to the delicious food and outstanding wine you expect from such a place, this region also boasts close proximity to the beach, as well as a number of outdoor activities from hiking in the Redwoods to bicycling around the country-side. We also found the wineries and eateries much more laid back than Napa and thought that the wine was better (as evidenced by the fact that we left with a case and a half!) Though hotter than the Bay Area, the fresh air and bright sunlight combined with ample shade from both trees and cafe umbrellas produce a relaxing atmosphere - the perfect antidote to city fatigue.

I think the highlight of the weekend (aside from watching close friends say their vows) was picnicking in the town square. On our way back from the beach, we kept stopping at farm stands on the side of the road, lured in by promises of fresh stone fruit and heirloom tomatoes. Tamara the Tomato Lady sold us 2lbs of tomatoes at 99cents a pound! What a bargain! We also purchased beautiful, ripe peaches and cherries from a man who swore that Raymond Burr's vineyard was the place to go in the area.

Once back in Healdsburg, we stopped by the grocery store to pick up fresh cheese, a baguette, some olive oil, hummus and dry sausage, and then took our goodies over to the fountain in the main square for a veritable feast. Sweaty from hiking with tomato juice dripping down our chins, it was one of the best meals I have had in a long time.

Though no baking was done, I did stumble across one of the most amazing flavor combinations I have ever tasted. Perhaps this has been out there for awhile, but have you ever tasted farm fresh peaches smothered in soft goats cheese? I feel like it should be incorporated into a tart in the near future!