Herbed Goat Cheese Tart
- Crust:
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 4 ounces cream cheese, softened
- ¼ cup (57 grams) unsalted butter
- 1 large egg
- Filling:
- 11 ounces goat cheese, softened
- 8 ounces cream cheese, softened
- ¼ cup (57 grams) unsalted butter, softened
- 1 teaspoon lemon zest
- 3 teaspoons fresh lemon juice
- 1 tablespoon (8 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 3 large eggs
- ½ cup chopped fresh basil
- ⅓ cup chopped fresh chives
- 2 tablespoons chopped fresh dill
- Garnish: fresh baby arugula, blanched sugar snap peas
- For crust: In the work bowl of a food processor, place flour and salt; pulse until combined. Add cream cheese and butter, and pulse until mixture is crumbly. Add egg, and process until dough forms a ball and pulls away from sides of bowl. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for 1 to 2 hours.
- Spray an 8-inch springform pan with cooking spray. On a lightly floured surface, roll dough into a 10-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Trim and discard excess dough. Refrigerate for at least 30 minutes.
- Preheat oven to 350°F.
- For filling: In a large bowl, beat goat cheese, cream cheese, butter, lemon zest and juice, flour, and salt with a mixer at medium speed until smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in herbs. Pour batter into prepared crust.
- Bake until center is set and crust is browned, about 30 minutes. Turn oven off, and leave cheesecake in oven with door closed for 15 minutes. Remove from oven. Run a knife around edges of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Let cool in pan for about 1 hour. Release and remove sides of pan before serving. Garnish with arugula and peas, if desired.
Recipe by Bake from Scratch at https://bakefromscratch.com/herbed-goat-cheese-tart/
3.5.3226