Spring onion tart with chèvre, dill, and black pepper from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 156) by Renee Erickson and Sara Dickerman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on July 05, 2025

    This was truly delicious! Rich and creamy, more so than a standard quiche, not surprisingly given the proportions of egg to cream. The slowly caramelized spring onions and dill were the perfect compliment to the rich custard and the bright tartness of the goat cheese. Not a strongly flavored tart by any means, but richly comforting and satisfying.

  • alinutzamica on June 12, 2025

    This was delicious! The filling was fluffy and delicious. This was the first time I made a dough for the tart. I felt the instructions could have been clearer regarding the amount of water to add to make the dough. But I would definitely make this again.

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