Texas goat cheese tart
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Texas goat cheese |
| ½ | cup | Fresh herbs, loosely packed (See suggestions below) |
| 1 | small | Garlic clove (or more) mashed |
| 2 | ounces | Unsalted butter |
| 4 | ounces | Fresh ricotta |
| 3 | ounces | Creme fraiche |
| 2 | tablespoons | Flour |
| 2 | Eggs | |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | 9-inch pie crust, prebaked | |
Directions
Suggested herbs to use in this recipe are: basil, parsley, marjoram, tarrogon, rosemary, thyme, etc.) This trendy tart comes from the Mozzarella Company in Dallas, purveyors of prize-winning Texas cheeses that often are flavored with herbs. It makes a fine brunch fare accompanied by salad, and minature tarts are a tremedous hit served as hors d'oeuvres.
DIRECTIONS: =========== Bring all ingredients to room temperature.
Preheat oven to 375 degrees F. In a bowl of food processor, mince herbs and garlic. Add cheeses, butter, creme fraiche, eggs, salt, and pepper, and process until mixture is smooth. Pour into prebaked pie crust. Bake until puffed and golden, about 30 minutes. Serve warm or at room temperature. Serves 8 as first course, 6 for luncheon.
AUTHOR'S NOTE: My favorite combination of herbs for this recipe is ¼ generous cup parsley, 2 tablespoons fresh rosemary, and 2 tablespoons fresh basil. Often, I also add more garlic, 3 ounces of sun-dried tomatoes, and a generous sprinkling of toasted pine nuts.
~ Source: The Herb Garden Cookbook, by Lucinda Hutson ~ Typed for you by Karen Mintzias