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A favorite from my kitchen--Herbed Goat Cheese Tart==>

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1998 posts
Joined: Mar 10, 2006


Posted to Thread #20624 at 5:48 pm on Oct 5, 2011

Yield: Serves 6 to 8 as a first course. (I frequently make smaller slices and serve this as an appetizer.)


Pastry Dough* (Recipe appears below.)
10 ounces soft mild goat cheese
1 cup cottage cheese
3 large egg yolks
1/4 cup all-purpose flour
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon chopped mixed fresh herbs such as thyme, rosemary, and lavender (I use all 3 herb leaves mixed together.)
2 to 3 additional tablespoons mixed whole fresh herb leaves

On a lightly floured surface with a floured rolling pin, roll out dough into a 13-inch round (about 1/8 inch thick) and fit into a 10 or 11-inch round tart pan (I use an 11" tart pan) with a removable rim. Prick dough all over with a fork and chill 30 minutes.

Preheat oven to 350°F.

Bake tart shell on a baking sheet in middle of oven 10 minutes, or until almost cooked through but still pale. (For this step--before baking, I line crust with foil or parchment paper and place metal pie weights on top.)

In a food precessor blend cheeses, yolks, flour, and butter until smooth. Stir in chopped herbs and pour filling into tart shell. Bake tart 20 minutes, or until filling is just set. Sprinkle tart with herb leaves and continue baking until filling and crust are pale golden. Cool tart in pan on a rack and remove rim. Serve tart warm or at room temperature.

*Pastry Dough

The following recipe is used to prepare Herbed Goat Cheese Tart--

1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water

In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to begin to form a dough.

On a work surface smear dough in 3 or 4 forward motions with heel of hand to make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour.

Gourmet | July 1997==> You Asked For It; Harbourview Inn, Smith's Cove, Nova Scotia

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