Pic by Franzi.
Finally comes the long-promised goat cheese tart recipe that works wonderful together with the cherry chutney!
Recipe: Makes one tart.
Ingredients: Dough: 10 g butter, premade tart dough (or home-made: 350 g flour, 1 TSp salt, 175 g soft butter, 2 egg yolks, 3 TblSps cool water), some lentils (to blind-bake). Topping: 150 g hard goat cheese, 3 onions (cut into rings), 1 TblSp oil, 1/2 TSp salt, 30 ml dry white wine, 150 g goat cheese with a mold bark (“Weißschimmelrinde”), 100 g goat cream cheese, 6 rosemary branches.
Preparation: Grease your baking tin and add a sheet of baking paper. Fill the dough into the tin and top with another sheet of baking paper. Add some lentils and blind-bake at 160°C for 7 minutes. Remove lentils and the upper baking paper. Bake 7 more minutes.
Grate the hard goat cheese. Roast the onion rings in oil until tender. Season with salt, add the white wine. Put the roasted onions onto your tart dough. Top with molded goat cheese slices, the goat cream cheese and the grated hard goat cheese. Add rosemary and bake at 150°C for app. 12 minutes. Use the grill function during the last five minutes, if you have one. Serve with cherry chutney!
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