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This recipe is from my Barefoot in Paris cookbook. I have been wanting to make it for ages & finally did this weekend. I love quiche & this is a different spin on the classic, as it's lighter on the eggs & heavier on the cheese. While the ingredients themselves are not light...loads of cheese, cream & butter. It has a very light & airy texture. I made a few changes in the original recipe. I used a bit less cheese & changed up a few of the steps in making the pastry. I loved the final dish & will be keeping it in mind for our Easter brunch.
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To make the pastry, add 1 1/2 cups flour & a 1/4 teaspoon kosher salt to the bowl of a food processor fitted with a steel blade. Pulse once, or twice to combine. Cut 12 tablespoons of the butter {1 1/2 sticks} into cubes. Add to the flour mixture & pulse until the butter is approximately the size of peas.
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With the food processor running, pour approximately 4 tablespoons of ice water into the feed tube & process until the dough comes together {you may need a bit less, or a bit more depending on how accurate your measuring was & where you live}.
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Transfer the dough to a lightly floured surface & shape into a disc. Wrap the disc in plastic wrap & chill for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees. Roll the dough out on a well-floured work surface,
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into a disc large enough to fit a 9" tart pan. Tart pans come in different depths as well. I had a 9" pan in both the very shallow & deep dish sizes. The filling would have been way too much for the shallow one, so I went with the deep dish. If you have a size in between those two, it would be perfect.
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Roll a rolling pin over the top of the pan to cut off the excess dough. Butter a section of foil large enough to fit your tart pan & line it {buttered side down}. Fill the foil with pie weights, or dried beans {I used both} & bake for 20 minutes.
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Remove the foil & prick the bottom all over with a fork. Bake for an additional 10 minutes.
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Meanwhile, finely chop 3-4 large shallots {about 3/4 cup} & melt the remaining tablespoon of butter in a saute pan. Add the shallots & cook over medium low heat for about 10 minutes, or until softened & beginning to brown. Set aside for now.
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Place 8 ounces of herb & garlic goat cheese in the bowl of a food processor & process until the cheese is crumbly. Add in 1 cup cream, 3 extra large eggs, a 1/4 cup minced fresh basil basil, a 1/4 teaspoon kosher salt & an 1/8 teaspoon pepper. Process until blended.
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Scatter the shallots over the bottom of the tart shell. Pour in the filling & bake for 30-40 minutes,
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or until the tart is firm when shaken & the top is lightly browned. Depending on the depth of your tart shell, this time will vary slightly.
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Allow the tart to cool for 10 minutes before serving. It can be served hot, or at room temperature.
Goat Cheese & Shallot Tart
Adapted from Barefoot Contessa: Barefoot in Paris CookbookServes 6
1 1/2 cups flour
1/2 teaspoon kosher salt {divided}
13 tablespoons cold unsalted butter {divided}
4 tablespoons ice water
3/4 cup finely chopped shallots
8 ounces herb & garlic goat cheese
1 cup heavy cream
3 extra large eggs
1/4 cup finely chopped fresh basil leaves
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees.
To make the pastry, add the flour & a 1/4 teaspoon kosher salt to the bowl of a food processor fitted with a steel blade. Pulse once, or twice to combine. Cut 12 tablespoons of the butter {1 1/2 sticks} into cubes. Add to the flour mixture & pulse until the butter is approximately the size of peas. With the food processor running, pour the ice water into the feed tube & process until the dough comes together. Transfer the dough to a lightly floured surface & shape into a disc. Wrap the disc in plastic wrap & chill for 30 minutes.
Roll the dough out on a well-floured work surface & fit into a 9" deep dish tart pan with removable sides. Roll a rolling pin over the top of the pan to cut off the excess dough. Butter a section of foil large enough to fit your tart pan & line it {buttered side down}. Fill the foil with pie weights, or dried beans. Bake for 20 minutes. Remove the foil & prick the bottom all over with a fork. Bake for an additional 10 minutes.
Meanwhile, melt the remaining tablespoon of butter in a saute pan. Add the chopped shallots & cook over medium low heat for about 10 minutes, or until softened & beginning to brown. Set aside for now.
Place the goat cheese in the bowl of a food processor & process until the cheese is crumbly. Add the cream, eggs, basil, a 1/4 teaspoon kosher salt & the pepper. Process until blended.
Scatter the shallots over the bottom of the tart shell. Pour in the filling & bake for 30-40 minutes, or until the tart is firm when shaken & the top is lightly browned.
Allow the tart to cool for 10 minutes before serving. It can be served hot, or at room temperature.
Click here for the printable recipe.
3 comments:
I love goat cheese. This looks so delicious!
Hi Kate, this sounds so good. I've moved away from making cheese pies and quiche type tarts to making vegetable pies (with just a touch of milk, egg, & cheese), but this looks worth the splurge.
What a gorgeous tart! I love goat cheese, so this is going on my "to make" list :).
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