This dish has the tart flavor of cheesecake and can be served as an appetizer or as an add-on to spruce up a basic cheese plate. Shop your local farmers’ markets for any locally-made goat cheese. We used Belle Chevre from Elkmont, Alabama.
Herbed Goat Cheese Tart
Makes 1 (8-inch) tart
Ingredients
- 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
Instructions
- 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.
This was a hit at our dinner party. We served it as an appetizer, but I can see it as a brunch offering or as a main dish with more ‘greens’ alongside. Thanks for the recipe.
Do you serve this warm or chilled?
Also, what is the best method to prepare this one day in advance?
Thank you!