Goat Cheese Tart
Recipe: #23102
March 11, 2016
Categories: Eggs, French, Brunch, Mothers Day Oven Bake, Vegetarian, Herbs, Kosher Dairy, more
"Recipe source: Bake from Scratch (Spring 2016)"
Ingredients
- FOR THE CRUST
-
-
-
-
-
- FOR THE FILLING
-
-
Nutritional
- Serving Size: 1 (146 g)
- Calories 459.1
- Total Fat - 36 g
- Saturated Fat - 20.9 g
- Cholesterol - 203.3 mg
- Sodium - 1092.2 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 0.5 g
- Sugars - 1.8 g
- Protein - 18.6 g
- Calcium - 420.8 mg
- Iron - 1 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE THE CRUST
Step 1
Using a food processor combine the flour and salt and pulse a few times to combine. Add cream cheese and butter and pulse 5 or 6 times until crumbly. Add egg and process until a ball forms and pulls aways from sides of the bowl. Turn out on a floured surface and shape into a disk. Wrap in plastic and refrigerate for 1-2 hours.
Step 2
On a floured work surface roll dough out to a 10 inch circle and transfer to a lightly greased 8 inch spring-form pan; pressing into the bottom and up the sides. Trim and discard excess. Refrigerate for at least 30 minutes.
Step 3
Preheat oven to 350 degrees F.
TO MAKE THE FILLING
Step 4
In a large bowl beat the first 7 ingredients (goat cheese - salt) with an electric mixer at medium speed for 3 minutes or until smooth. Add eggs, one at a time, beating until combined after each addition. Stir in herbs. Pour batter into prepared crust.
Step 5
Bake for 30 minutes or until center is set. Turn oven off and leave in oven with door closed for 15 minutes. Run a knife arourn edges of cheesecake to loosen from sides of pan. Let cool in pan for one hour. Serve warm or refrigerated. Garnish with arugula and peas if desired.
Tips
No special items needed.