Kidding began yesterday at Oak Leaf Dairy! New babies mean a fresh supply of milk for making cheese! The Reynolds family makes feta, cheddar, cheddar curds, and chevre. Oak Leaf Dairy’s recipe produces a notable chevre with less moisture than is commonly found… it’s richer and better for cooking. It has low acidity and is exceptionally creamy and dense.
Our simple and flexible recipe for a delicious Rustic Goat Cheese Tart with Sun-Dried Tomato and Spinach uses thinly-sliced potatoes in place of a pastry crust… easy and gluten-free. Take advantage of an increase in eggs from the laying hens that has come with the lengthening daylight hours and vary the veggies as the growing season progresses!
Have you ever had the pleasure of meeting a goat kid? During the Coventry Regional Farmers’ POP UP Market at the Connecticut Local Food Festival in Willimantic on May 18, 11-2, Oak Leaf Dairy, just a few miles away, will be open to visitors.
The baby goats are curious, friendly, and playful…
Surefooted and kicking up their heels…
Oak Leaf Dairy is 150 acres of goat heaven… one of our favorite places in the world. We know you’ll love it too.
Oak Leaf Dairy will be at the Coventry WinterFresh Farmers’ Market this Sunday, March 2, the last winter market day of the season. Want to stock up on this great chevre for your spring cooking and baking? We’ve had excellent success with wrapping the disks of chevre in cling wrap, putting them into freezer bags, and freezing. Thaw before using in your recipes!
Rustic Goat Cheese Tart with Sun-Dried Tomato and Spinach
- 1 large Russet potato, sliced into very thin rounds
- 2 Tb olive oil (if using sun-dried tomato packed in olive oil, use that oil)
- 1 garlic clove, thinly sliced
- 2 cups fresh baby spinach, tightly packed, leaves roughly chopped and rinsed but not dried
- 8 local farm eggs
- 1/4 cup whole milk
- 3/4 tsp salt (preferably smoked)
- 1/2 tsp pepper (preferably smoked)
- 1 tsp smoked paprika
- 1/4 cup very thinly sliced red pepper
- 1/4 cup very thinly sliced scallions
- 1/4 cup julienne cut sun-dried tomato
- 6 ounces Oak Leaf Dairy chevre
Preheat your oven to 375
Grease a 9-inch pie plate, or dish of your choice, with olive oil. Layer the potato rounds on the bottom and sides of the pan in a single layer. With the remaining potato rounds, cover any holes in the potato layer. Bake the potatoes in the oven for about 15 minutes.
Add the other tablespoon of olive oil to a skillet. Add garlic and cook until lightly golden and fragrant, about 1 minute. Add spinach, with water still clinging to the leaves, and cook until bright green and tender, 2 to 3 minutes.
In a large bowl, whisk together the eggs and milk until smooth. Add in the salt, pepper, and paprika and whisk until well-combined.
When the potatoes are done pre-baking, layer the spinach on top of the potatoes and the goat cheese on top of the spinach in small dollops. Sprinkle on the scallions, red pepper, and tomato.
Gently pour the egg mixture over the top.