GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. 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.
GOAT'S CHEESE, PEAR & WALNUT TARTINES
Top toasted sourdough with goat's cheese, honey-roasted pears and walnuts to make these tasty tartines. They take just two minutes to prep and deliver one of your 5-a-day
Provided by Good Food team
Categories Brunch, Lunch
Time 17m
Number Of Ingredients 9
Steps:
- Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
- Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.
Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
GOAT CHEESE & PEAR TARTS
Make and share this Goat Cheese & Pear Tarts recipe from Food.com.
Provided by Kermit in Huntsville
Categories Pears
Time 35m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Grease well a mini muffin tin. (or whatever size you like).
- Roll 1 sheet of puff pastry to a 20 x 20 inch square with a rolling pin.
- Cut into 2 x 2 inch squares (depending on the size of your tins).
- Press into tins.
- Chop the pears finely with the skins on (for added color).
- Stir pears, sugar and cinnamon together.
- Spoon approximately 1/2 tablespoon of goat cheese into the bottom of each tart.
- Add approximately 1 tablespoon of pear mixture on top.
- Bake for 25 minutes until edges of pastry are golden brown.
- Let cool 10 minutes in tins while you pour the wine.
Nutrition Facts : Calories 199.1, Fat 13.7, SaturatedFat 5.3, Cholesterol 11.2, Sodium 134.9, Carbohydrate 14.4, Fiber 0.9, Sugar 2.5, Protein 4.9
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