Wednesday, February 10, 2010

When The Cream Is Worth It

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Sometimes the cream is worth it. Actually, in my book the cream is often worth it. However, as the January leanings towards a healthier diet continue into February, sometimes I find myself doing silly things like replacing all the cream in a recipe with low-fat buttermilk.

Perhaps you have found yourself doing the same thing. In theory I think it’s a good idea. After all, low-fat buttermilk has a thick texture that is similar to cream. Unfortunately, in practice, all that missing fat is noticeably missing.

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I realized this recently while making a zucchini and goat cheese tart. All the shredded zucchini that the recipe called for seemed too healthy to bury under a mountain of cream and frankly, I did not feel like consuming most of my daily calories in one sitting. I replaced all of the cream with low-fat buttermilk and hoped for the best.

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Even with the buttermilk, the tart ended up just fine. In fact, a friend who doesn’t eat a lot of rich food thought it was delicious, but for me, there was something missing (mainly all that fat).

I’m including the recipe as it was originally published in the current issue of Donna Hay. The next time I make this I will likely replace some of the cream with buttermilk, probably a third at most and see if I can be satisfied with that compromise.

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Zucchini and Goat’s Curd Tart
Donna Hay Magazine Issue 47
Serves 4 - 6

2/3 cups butter, melted
8 sheets phyllo dough
5 zucchini grated
9 eggs
1 1/2 cups single cream
Salt
Pepper
7 oz goat’s curd or goat cheese

Preheat oven to 325*
Butter the base of a 12” x 15” pan (I ended up using a 9” x 13” brownie pan and it worked perfectly). Layer the sheets of phyllo, brushing butter between each sheet. Place the grated zucchini in the pan on top of the phyllo. Lightly beat the eggs and cream together, season with salt and pepper and pour over the zucchini. Top with spoonfuls of goat cheese and bake for 45 – 50 minutes until set. Let cool slightly before slicing.

16 comments:

Sam Kathryn said...

I've never tried a savory tart before. I probably should.... Anyway, I'm a huge fan of goat cheese and this looks great!

Alison said...
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Alison said...

Well, if it's any consolation...the tart LOOKS lovely. I've actually never worked with phyllo, I may have to give it a try, and add back some extra cream. I'm a big fan of fat...well, you know what I mean. =)

Hungry Dog said...

Wow,this certainly looks delicious, with or without the cream! I've never done anything with phyllo--for some reason it intimidates me. Silly. ANyhow, I love zucchini and goat cheese is another fave...

Sophie said...

I have made the same recipe from Donna's latest magazine!!

MMMMMMMMM,..all the way!!

croquecamille said...

What about full-fat buttermilk? It would still have way less fat than cream...

Eric said...
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Eliana said...

I love the color on the tart around the edges. I looks gorgeous.

Chele said...

Looks amazing - we're still on the old health kick too so I feel your pain lol

Bethany said...

I can see why you were tempted to substitute with this recipe -- the butter/egg/cheese/cream combo is pretty intense! But you're right, sometimes you have to bite the bullet :-) Let us know how the 1/3 sub works!

pigpigscorner said...

Fat just makes everything better, hard to substitute =P

SaintTigerlily said...

Making this tonight! I'm so excited!!

Tender Branson said...

Looks beautiful. I often feel the same way when I make changes. Other people don't necessarily notice but I do.

Hopie said...

Mmm, I totally understand. I prefer to eat less of something that has lots of fat in it than more of something that's lacking in fat ;-) That look delicious either way though!

cookbookapprentice said...

It looks absolutely delicious!

eatingRD said...

now that looks nothing short of amazing! yum! I like to say everything in moderation, especially if it is wholesome and homemade :)