Herbed Goat Cheese Tart Recipes
Recipe From epicurious.com
Categories Food Processor Egg Appetizer Bake Goat Cheese Rosemary Chill Thyme Cottage Cheese Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 as a first course
Number Of Ingredients 8
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- Preheat the oven to 375°F with a rack in the center position. Line a sheet pan with parchment paper.
- Carefully unfold the puff pastry sheet on a lightly floured work surface. Use a flour-dusted rolling pin to gently roll the puff pastry into a large rectangle roughly 12 by 16 inches; it should be just smaller than your sheet pan.
- Carefully transfer the puff pastry to the prepared pan. Use a sharp knife to score a 3/4-inch-wide border around the puff pastry; do not cut all the way through. Use a fork to prick holes inside the border of the rectangle, poking the dough every inch or so. Place the sheet pan in the fridge or freezer to harden the pastry dough, about 20 minutes.
- Meanwhile, stir-mash together the ricotta and goat cheese in a small bowl until fully combined. Set aside.
GOAT CHEESE TART RECIPE | INA GARTEN | FOOD NETWORK
Web Aug 19, 2015 · Preheat the oven to 350 degrees F. For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the …
- 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.
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Web Jun 3, 2016 · Caramelized onions, sweet-tart dried tomatoes, a respectable amount of fresh herbs, and creamy goat cheese custard, all baked in a …
- Pre-heat oven to 350°F. Press tart dough into and up the sides of a 9-inch round tart pan with removable bottom. Par-bake 20 minutes.
- While the pie crust is baking, heat the oil in a large skillet over medium flame. Add the onions and cook and stir until the onions are very soft, 15 to 20 minutes. They will begin to caramelize. Stir in the chopped herbs and sun-dried tomatoes.
- Distribute the onion and herb mixture evenly into the baked shell. Dot with pieces of goat cheese.
- Whisk the milk and the eggs together and pour over the filling. Bake 20 minutes or so, until the filling has puffed up and no longer jiggles in the center. Let cool before cutting.
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Web Feb 18, 2021 · 1. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. 2. Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse...
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