Goat Cheese Tart

8
Servings
2.45h
Prep Time
45m
Cook Time
3h 12m
Ready In


"Recipe source: Bake from Scratch (Spring 2016)"

Original recipe yields 8 servings
OK
  • 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

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 & Variations


No special items needed.

Tags : Lunch

Related

Mikekey

Great side for a leg of lamb, but would also be a good appetizer or lunch dish with a salad. Lots of flavor. The crust dough is very easy to work with.

review by:
(27 Mar 2016)