Last Friday I shared a gazpacho recipe that I served at a luncheon we hosted at my house. The guests, including three men, loved it. It was the first time the gents had eaten cold tomato soup. Today I’m sharing the goat cheese tart I served as the main course. It, too, was a hit. I’m sure you won’t be surprised when I tell you this is Barefoot’s recipe. She’s my go-to girl. And by the way, the fresh basil makes it.
GOAT CHEESE TART
– 1 unbaked pie shell
– 3/4 cup chopped shallots (3 to 4 shallots)
-10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
– 1 cup heavy cream
– 3 extra-large eggs
– 1/4 cup chopped basil leaves
– 1/8 teaspoon freshly ground black pepper
– Preheat oven to 350 degrees
– Place the unbaked pie crust into a pie pan or a tart pan with removable sides.
– Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
– Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
– Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
Take care and have a great week-end. Jordan and I are still plugging along on projects here in Syracuse for one more day.