Goat Cheese and Berry Tart
I should apologize for my absence the past 2 weeks…I have been swamped with work, and well…baking. I guess I have no excuse for not posting the amazing creations I made for my co-resident’s graduation party, but to be honest, I was so overwhelmed with baking that I didn’t make time for pictures and posting. But…I will be posting a little summary of the recipes soon, because I think many of you will love them, and I don’t want to deprive you of some really fun and creative party ideas .
On to today’s post. My mom and mother-in-law flew into town to visit for the 4th of July weekend, so I wanted to prepare a simple and festive tart for them to enjoy upon arrival.
This tart was super easy, and this filling only requires 4 simple ingredients. I purchased all of the filling ingredients at Trader Joe’s, but you can easily find them at your local supermarket.
For the crust, I used a Tartine Bakery recipe that I previously posted. Lucky for me, I had leftover dough in the freezer, and was able to avoid making another batch. Which, brings up a good point…ALWAYS freeze your left over frostings, ganache and dough. You never know when you will be able to use it for another recipe, and your time and ingredients will be cut in half!
Goat Cheese and Berry Tart
1 cup + 2 Tbsp Unsalted butter (room temp)
1 cup Sugar
¼ tsp Salt
3½ cups All-purpose flour
Optional *for egg wash to create a golden tart you need 1 egg and a pinch of salt, lightly beat egg with salt to prepare the egg-wash*
6 ounces goat cheese (I used a honey chevre from Trader Joes)
1/3 cup full fat plain organic yogurt
1/4 cup raw honey (regular honey would work here as well)
Raw Honey (warmed in the microwave for 10 seconds)
Using a stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt and mix on medium speed until smooth.
Mix in 1 egg
Add the remaining egg and mix until smooth
Stop the mixer and scrape down the sides of the bowl with a rubber spatula
Add flour all at once and mix on low speed just until incorporated
On a lightly floured surface, divide the dough into 4 equal balls and shape each ball into a disk ½ inch thick.
Wrap will in plastic wrap and chill for at least 2 hours (honestly I only chilled mine for 45 mins and it was perfect…but if you have the time..then go with 2 hours)
Place dough disk on a lightly floured surface and roll out approx ⅛ ” thick
Create or cut out circles 2″ larger than the pan (I used tartlet, but a single tart pan works just as well.) Do not stretch dough or it will shrink during baking.
Place the pastry shell in the refrigerator for about 15 mins
Pre heat oven to 350F
Using a fork, make tiny holes in the bottom of the tart shell
Place in the oven for 5-7 mins for tartlet shells and 7-10 mins for single tart shells
If using an egg wash, remove from oven after first phase of baking and brush entire shell with egg wash
Return to oven until tart shell is golden (approx 5 mins-7 mins) (Total baking time of 10 mins)
Let cool completely on wire racks
Add all of your filling ingredients into a food processor.
Process until all of the ingredients come together and the mixture is smooth.
Pour your filling mixture evenly into your cooled tart shells.
Bake for 20-25 minutes. Your fillings will rise, set, and become a golden color.
Remove from oven and allow your tarts to cool.
After they have cooled, top each tart with a handful of raspberries and blackberries
Drizzle of raw honey.
These are best served the day they are made, but will keep for a couple of days when wrapped tightly and refrigerated.
++This filling recipe will make 4 (2" round) tarts. The recipe I posted for the dough makes around 7-8 tarts. Just remember wrap the left-over dough in plastic and store in a zip-lock back and freeze it.++
The Prepped Chef http://www.thepreppedchef.com/
The result of the savory/sweet tart was exactly what I was hoping for…subtle and light for a warm summer day. I chose blackberries and raspberries (for a little red/white/blue festivities), but any of the season’s freshest berries will work wonderfully. I served the tarts fresh out of the oven, but they could easily be prepared ahead of time and served cool. This recipe made enough filling for 4 tarts (2″ round). I found the recipe for the filling on an adorable blog soletshandout.com, which provided a gluten free crust option, which is fantastic as well. Either way..you have to whip up this beautiful tart, it’s ridiculously flavorful and one that will leave your friends begging for more.
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