Goat Cheese Tart

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

Recipe: #23102

March 11, 2016



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

Original is 8 servings
  • 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.

1 Reviews

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.

5.0

review by:
(27 Mar 2016)

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