Goat Cheese Tart

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.