Goat Cheese Tart with Basil, Mushrooms, and Shallots

Why does cheese have to taste so good? I would be a generous ten pounds skinnier if I gave up eating cheese, but, well, that's just not going to happen, so I made this tart full of goat cheese. Bon Appétit!

Basil and sauteed mushrooms & shallots are strewn through a creamy goat cheese filling inside of a classic Pâte Brisée crust. It's like a quiche, but with goat cheese instead of just eggs, and therefore more delicious. Cheeeeeeeeeeese...

This recipe works great for lunch or dinner, and can even be made into mini tarts as appetizers. I chose to flavor my tart with basil, mushrooms, and shallots, but feel free to play around with other herbs and veggies. I also imagine smearing a layer of jam or chutney on the tart crust before adding the filling could yield some interesting sweet/savory creations. Cherries and goat cheese is another great combo.

I can only vouch for this specific tart, which happens to be fantastic.

Goat Cheese Tart with Basil, Mushrooms, and Shallots

yields 1 8 in x 8 in tart, or 1 8 in round tart + a little extra (I made some mini tarts!)

Ingredients:
Tart:
1/2 cup (1 stick) unsalted butter, chilled
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
pinch of nutmeg (optional)
1/4 cup ice water

Goat Cheese Filling:
1 tablespoon butter
1 tablespoon olive oil
3 shallots
1/2 pound mushrooms
8 ounces goat cheese
3/4 cup milk (I used soy milk. You can use half-and-half or cream, too, for an even richer filling)
2 eggs
1/2 cup packed basil leaves
1 teaspoon freshly ground pepper

For the tart: Cut chilled butter into pieces. Place butter, flour, salt, sugar, and nutmeg (optional) in a food processor and pulse until the mixture resembles a coarse meal (about 10 seconds). Leave food processor on and add ice water in a steady stream until the mixture resembles dough. Remove dough from food processor, wrap in plastic wrap, and chill for at least 1 hour (Dough can be frozen and used at a later time as well). While the tart dough is chilling, make the filling.

For the filling: Heat butter and olive oil in a saute pan over medium low heat. Chop shallots and mushrooms and saute for about 10 minutes. Remove pan from heat. In a food processor, pulse the goat cheese, milk, eggs, basil, and pepper until smooth. Transfer filling to a bowl and stir in the shallots and mushrooms.

Preheat oven to 350 F. On a floured surface, roll out tart dough. Transfer to tart pan. Bake for 15 minutes. Remove from oven and add filling. Return to over and bake for 30-40 minutes (or until the filling is set). Remove from oven and cool on a rack.

Enjoy.
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Today's Photo: Strawberry Tart

Today's Photo is of the Strawberry Tart I made while in Vancouver, BC. The market down the street had beautiful strawberries that were a match for the gorgeous backyard and deck of my boyfriend's roommate (She does landscaping and indoor plant arrangements). Look at all the flowers and greenery!

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Chocolate Tart with Nutella, Raspberry Curd & Berries

Chocolate and Raspberry. Need I say more, ladies? I think not. However, this tart says plenty more by taking chocolate and raspberry to another dimension: chocolate crust with Nutella and raspberry curd with fresh berries.

Can you believe that I kept this in my fridge for a whole 24 hours just to bring into school to share? 24 hours. 24 long, long hours. I even gave the mini tarts to my roommates. I never had a taste for 24 hours! Ok, fine, that's a boldfaced lie. I had spoonfuls of curd and Nutella, and maybe a berry or thirteen while assembling this tart. I'm only human.

This recipe for Chocolate Tart Dough is adaptable to all your chocolate tart needs (Make this tart and you will discover that you have chocolate tart needs.). This combo is satisfying, to say the least, but pick your own favorite fillings - pastry cream, custard, curd, ganache, fruit, etc. Let me know what you come up with!

Chocolate Tart Dough

Martha Stewart

yields 4 2x4-inch rectangular tarts; or 1 9-inch round tart + some extra for mini tarts

Ingredients:
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
2 large egg yolks
2 tablespoons heavy cream, chilled
1/2 teaspoon pure vanilla extract

Place flour, cocoa, sugar, and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla and process until mixture comes together.


Turn out dough onto a piece of plastic wrap, flatten into a disk, and wrap. Refrigerate at least 30 minutes or until ready to use, up to 2 days.

Now it's time to make the tart! Preheat oven to 375 F. Remove dough from fridge and let sit on a floured work surface for 5 minutes. Roll dough about 1/4-inch thick. Press dough evenly into tart pan. Bake for about 20 minutes (You're whole house will smell like chocolate - this is the best part!). Remove from oven and let cool on a rack for an hour.

Fill tart with delicious things. Enjoy.

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Ricotta Chocolate Tart with Strawberries

So, the original recipe for this called for kumquats, but I just couldn't handle that. The word "kumquat" is inherently hilarious. I can't say kumquat with a straight face. Go ahead. Say kumquat without giggling. There's a reason Patrick Henry didn't say, "Give me kumquats, or give me death!" No one would have taken our country seriously for as long as they did.

In order to save myself from cramping of the abdomen and a permanent fracture to the funny bone, I decided to substitute in strawberries. Any fruit would fill your need here (even, dare I say it... the k-word). How can something chocolatey, creamy, and fruity not hit the spot?

It's a simple tart that can be made on the fly, leaving you time to lay on the floor, crippled with amusement after reading the words "discombobulate", "turdiform", and "weenis"* in your dictionary.
*discombobulate (v) - to throw into a state of confusion
turdiform (adj) - shaped like a thrush
weenis (n) - slang for the extra skin on your elbow

Ricotta Chocolate Tart with Strawberries
adapted from Martha Stewart

yields 8 servings

Ingredients:
Crust
5 ounces (~24 cookies) chocolate wafers
4 tablespoons unsalted butter, melted
1 tablespoon sugar
pinch of salt


Filling
1 1/2 cups (12 ounces) ricotta cheese
1/2 cup heavy cream
2 tablespoons sugar
1/8 teaspoon ground cinnamon
6 strawberries, thinly sliced crosswise

Preheat oven to 400 F.

Pulse wafers in a food processor (or smash if on a low-budget, low-tech life) until crumbs form. Transfer to a bowl and stir in the remaining crust ingredients (melted butter, sugar, salt). Press into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes. Let cool.

To make the filling, beat together ricotta, cream, sugar, and cinnamon until fluffy.

Fold in half of the strawberries. Pour into cooled crust. Top with the remaining strawberries. Refrigerate for at least 30 minutes (preferably overnight) before serving.

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