We love all cheese and we especially love goat cheeses. A simple appetizer is goat cheese smeared on a toasted baguette slice and when we have a good goat cheese, it is our appetizer of choice.But it is also fun to cook with and a goat cheese tart makes a wonderful luncheon or dinner entree.
And individual ones are especially fun! Served with roasted grape tomatoes sprinkled with a chiffonade of fresh basil. THAT is heaven in winter!
The tarts are easy, whether you make one big one or several individuals. The individuals work better for us since there are just the two of us. The rest can be frozen and make a quick winter lunch or dinner. But the individual tarts also make a spectacular presentation for a luncheon or a first course for dinner.This recipe is a favorite, from a favorite author, Anna Pump. It's in her first cookbook, The Loaves and Fishes Cookbook.
GOAT CHEESE TART
Crust:
1 1/2 cups flour
6 T. butter
6 T. margarine
2 1/2 to 3 T. cold water
Filling:
1 T. butter
3/4 cup peeled and chopped shallots
9 ounces goat cheese
1 cup heavy cream
3 eggs
1/4 cup chopped dill
pinch of ground white pepper
Preheat the oven to 350
To make the crust, place the flour, butter and margarine in the bowl of a food processor fitted with the metal blade. Pulse until the mixture is the size of small peas. With the motor running, add the water all at once. Turn it off as soon as the dough begins to stick together. Do no overprocess. Turn the dough out onto a floured surface and work quickly into a ball. Chill in the refrigerator for 30 minutes.
To make the filling, melt the butter. Add the shallots and saute until transparent, about 5 minutes. Set aside. Place the goat cheese in the bowl of the food processor with the metal blade in place and process until smooth, about 15 seconds. Add the cream and eggs and mix until well blended. Add the dill and pepper and blend.
Line a 9 inch tart pan with the dough. Spread the shallots evenly over the bottom of the unbaked tart shell. Pour in the cheese mixture to fill the crust. Bake for 30 to 3 minutes or until golden brown and set. Cut into wedges and serve either hot or at room temperature.
1 1/2 cups flour
6 T. butter
6 T. margarine
2 1/2 to 3 T. cold water
Filling:
1 T. butter
3/4 cup peeled and chopped shallots
9 ounces goat cheese
1 cup heavy cream
3 eggs
1/4 cup chopped dill
pinch of ground white pepper
Preheat the oven to 350
To make the crust, place the flour, butter and margarine in the bowl of a food processor fitted with the metal blade. Pulse until the mixture is the size of small peas. With the motor running, add the water all at once. Turn it off as soon as the dough begins to stick together. Do no overprocess. Turn the dough out onto a floured surface and work quickly into a ball. Chill in the refrigerator for 30 minutes.
To make the filling, melt the butter. Add the shallots and saute until transparent, about 5 minutes. Set aside. Place the goat cheese in the bowl of the food processor with the metal blade in place and process until smooth, about 15 seconds. Add the cream and eggs and mix until well blended. Add the dill and pepper and blend.
Line a 9 inch tart pan with the dough. Spread the shallots evenly over the bottom of the unbaked tart shell. Pour in the cheese mixture to fill the crust. Bake for 30 to 3 minutes or until golden brown and set. Cut into wedges and serve either hot or at room temperature.
3 comments:
Oh my! My mouth is watering. I remember the days long ago when I thought I did not like goat cheese. Am I ever glad those times are in the past. I just love this cheese and these tarts look wonderful.
Those look so delicious and the little tomatoes are such a perfect accompaniment.
Yum Martha! I love goat cheese!
Post a Comment