Broccoli-Goat Cheese Tart

David ran across this recipe for a Broccoli-Goat Cheese Tart in a magazine and I have to say, it was delicious!  It can be made in a 10-inch removable-bottom tart pan or inbaked in a 9-inch deep dish pie plate.  Use your favorite pie crust recipe. 

Ingredients:

Pie Crust
6 eggs
1C. half and half
1/4 tsp garlic salt
10 oz of frozen chopped broccoli (or you can use fresh)
6 oz goat cheese
4 sun-dried tomatoes in oil, chopped.

Place baking sheet on lower rack of oven.  Heat oven to 400 degrees.  Place the piecrust into the tart pan or deep dish pie plate.  Refrigerate until ready to fill. 

Next, in a large bowl, blend the eggs, half-and-half and 1/8 tsp of garlic salt.  Scatter the broccoli over the bottom of the piecrust and season with the remaining 1/8 tsp of garlic salt.  Cromble the goat cheese over the top;  evenly sprinkle sun-dried tomatoes over goat cheese and pour in the egg mixture. 

Set the tart pan (or pie plate) on the heated baking sheet and bake at 400 for appx. 40 min or until a knife inserted in the center tests clean.  Cool the tart on a wire rack for 20 minutes.  Remove the tart ring by loosening with a small paring knife if needed.  Serve warm or at room temperature.  This tart is excellent with a nice fresh tossed salad.