ezRecipe-Zee: Cooking Recipe: How to make Goat Cheese Tart

Goat Cheese Tart

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Date Added:	February 29, 2008
Calories:	471
Serves:	6
Prep. Time:	0:00
Category:	Appetizers, Dairy

Ingredients:

1 1/2 cups          all-purpose flour
                    more for dusting the board
                    Kosher salt
13    tablespoons   cold unsalted butter
3     tablespoons   ice water - (to 4)
3/4   cup           chopped shallots - (3 to 4 shallots)
10 1/2ounces        garlic-and-herb soft goat cheese
                    = (Montrachet recommended}
1     cup           heavy cream
3                   extra-large eggs
1/4                 chopped basil leaves
1/8   teaspoon      freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Preheat the oven to 350 degrees.
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.
This recipe yields 6 servings.

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 471

Calories from Fat 75.4%

Total Fat

40g

Cholesterol

122mg

Sodium

19mg

Carbohydrate

25g

Dietary Fiber

Protein

Points 13

Exchanges: 1 1/2 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* BAREFOOT CONTESSA with Ina Garten - (Show # IG-0508) - from the TV FOOD NETWORK