Monday, June 27, 2011

Goat Cheese Tart

If you are looking for a good side dish or even a main (like I had with a side salad tonight), this goat cheese tart is for you! I saw this recipe in my most recent issue of Country Living magazine. Ted Allen from Chopped on the Food Network supplied the recipe and the moment I saw it, I knew I wanted to make it for dinner! I'm so glad I did. This will become a regular dish in my house.

**Of note, the dough needs at least 1/2 hour to chill in the fridge before you can cook it, so build that into your schedule when making this tart.

Goat Cheese Tart

1.5 cups AP flour
1 tsp baking powder
Salt and freshly ground pepper
6 tbs cold butter, cut into small pieces
3 large eggs
1/2 cup heavy cream plus 3 tbs heavy cream
8 oz goat cheese
2 tbs chopped fresh parsley
1 tsp freshly grated nutmeg

1. In a food processor, sift flour, baking powder and 3/4 tsp salt. (If you don't have a food processor, you can do this by hand.) Pulse in butter until the mixture resembles coarse meal. Mix in 1 egg and 3 tbs heavy cream. Shape dough into a disc, cover with plastic wrap and refrigerate for 30 minutes or up to overnight.

Shape dough into a disc.

2. Preheat oven to 350 degrees. In a medium bowl, mix together cheese, remaining eggs and heavy cream, parsley and nutmeg. Season with salt and pepper.

3. On a floured surface, roll out dough. Fit into an 11.5 X 8 inch tart pan (or I used my 12 inch round tart pan). Fit dough up the sides of the pan and cut off any excess.

Here is the tart pan lined with the dough.

4. Pour filling into crust.

Filling in crust - now for baking!

5. Bake until golden brown, 25-30 minutes. Transfer to a wire rack and let cool, about 15 minutes, before removing tart from pan.

It was light, creamy and delicious with a flaky, non-heavy crust! Yum!