Arcadia Farms Café owner Carolyn Ellis first put a savory tart on the menu to add seasonal flair, but the concept morphed into a year-round customer favorite: an all-season wild mushroom, spinach and goat cheese tart ($14). It has been a cafe staple for more than a decade.
To prepare, chef Kathryn Siiro fills a pre-baked tart shell with a sprinkling of Parmesan cheese, sautéed leeks, tender baby spinach and earthy cremini and shiitake mushrooms “to give it a bit of exotic flavor.” She adds eggs and cream to the vegetable mix, followed by a thin layer of local Crow’s Dairy goat cheese blanketed by fresh or smoked mozzarella, depending on what’s in house. Then, she pops the five-inch tart in the oven and bakes until the mozzarella blisters and the crust registers a golden brown.
Cheese lovers will swoon over the hot goat cheese and stringy mozzarella that seals in the custard-tickled vegetables. Siiro’s secret to a flaky shell? She always uses butter in place of shortening. At lunch, Siiro pairs the tart with an organic greens salad laced with chopped tomatoes and cucumbers, deftly dressed with light vinaigrette; during breakfast, the tart comes with fresh fruit ($10). The whole package could easily feed two people, but the leftovers make for a killer midnight snack.
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