I attended a wedding professional meeting where this recipe was demonstrated. I was home alone a few weeks ago and decided to make it for myself as I LOVE cheese. Like ‘would give up sugar before I gave up cheese’ kind of love.
As I was cooking, I couldn’t help think what an easy and delicious Bridal Shower or Baby Shower dish this would be. So, of course I photographed my result so I could share it with you. Really, it was SO easy and I ate the whole thing, by myself, in three days. So….also very tasty. It’s got goat cheese in it, which I know not everyone loves, but it’s not super strong with all the other cheeses mixed in, so don’t be scared off. Also, the chef said you could substitute pretty much any other cheese you wanted.
Here’s the recipe and ENJOY! Let me know what you think!
~shannon
RUSTIC GOAT CHEESE TART
PASTRY: (diva note: I just used the frozen puff pastry you get at Whole Foods for this – if you’re feeling Martha though, you go ahead and make your own! I’ll be impressed!)
1 1/2 cups all purpose pastry flour
1/4 tsp salt
1 tsp chopped thyme
9tbsp unsalted butter cut into 1/2 inch pieces and placed in the freezer for one hour
1/3 to 1/2 cup ice water
To make the pastry, place the flour, salt, pepper and thyme in the bowl of a food processor. Pulse the mix until half of the butter is the size of peas and the other half is smaller. Slowly incorporate the ice water until a moist dough starts to form. ON a well-floured surface, roll the dough into a 14-15 inch circle. Trim the edges. Place on a sheet of parchment paper on a large sheet pan in the refrigerator.
FILLING:
5 ounces fresh goat cheese
4 ounces ricotta cheese
3 ounces mozzarella, coarsely grated
1/4 creme fraiche or sour cream
3 tablespoons Parmigiano-Reggiano cheese
2tsp fresh lemon juice (this really makes a big difference in my opinion)
Kosher salt and fresh pepper to taste
To make the filling, mix together the goat cheese, ricotta, mozzarella, creme fraiche, Parmigiano and lemon juice. Mix well and season with salt and pepper
Preheat the oven to 350F. Spread the cheese over the pastry, leaving a 2 1/2 inch border around the edge uncovered. Fold the edge of the pastry over the cheese, pleasting it to make it fit. There will be an open hole in the center.
Bake until golden brown, about 40 minutes. Let cool 5 minutes {diva note: I’d wait about 15}, then slide the galette off the pan and onto a serving plate. Serve warm or at room temperature {diva note: or cold straight out of the fridge the next morning} with salad.
Voila!
