Garlic and Rosemary Goat Cheese Tart Served with Spring Greens and Black Olive Vinaigrette
- 11 ounces goat cheese
- 3/4 cup unsalted butter, softened
- 1/2 cup ricotta cheese
- 1 head roasted garlic, pulp mashed
- 3 large egg yolks
- 1/3 cup all-purpose flour
- 1 tablespoon chopped fresh rosemary leaves
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon chopped fresh oregano leaves
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 recipe blind baked Savory Pie Crust, recipe follows
- 1 pound mixed spring greens
- 1 recipe Black Olive Vinaigrette, recipe follows
- 2/3 cup pitted and halved kalamata olives, for garnishing plates
Preheat the oven to 375 degrees F.
Into a large mixing bowl place the goat cheese, butter, ricotta cheese, and roasted garlic and beat ingredients with a mixer on high speed until smooth. Add the egg yolks one at a time, then the flour, rosemary, thyme, oregano, salt, and white pepper, mixing well to incorporate.
Pour the cheese mixture into the prepared pie crust and bake until the top is golden and the filling is set, 25 to 30 minutes.
Remove from the oven and allow to cool for 30 minutes before serving.
Toss the greens with enough Black Olive Vinaigrette to just coat the greens and season with salt and pepper, to taste. Serve immediately with slices of the tart. Garnish plates with kalamata olive halves.Savory Pie Crust:
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, diced
1 teaspoon salt
3 to 4 tablespoons ice water
In a food processor, combine the flour, butter, and salt and pulse until the mixture resembles coarse crumbs. Drizzle in the water and pulse until the mixture comes together. Turn out of the food processor, form into a ball, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 350 degrees F.
On a lightly floured work surface, roll the pastry to a thickness of 1/8-inch and place in a 9-inch tart shell with a removable bottom. Blind bake until lightly golden brown, 15 to 18 minutes.
Transfer to a wire rack to cool.
Yield: 1 crust
Prep Time: 20 minutes
Cook Time: 18 minutesBlack Olive Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons finely chopped kalamata olives
1/2 cup extra-virgin olive oil
1/4 cup vegetable oil
In a blender combine the vinegar, shallots, garlic, salt, and pepper and let sit for 5 minutes. Add the mustard and olives and blend until smooth. While continuing to blend, add the oils in a thin, steady stream until vinaigrette is smooth and emulsified. Transfer to a nonreactive container and set aside, refrigerated, until ready to use.
Yield: about 1 cup
Prep Time: 5 minutes
Inactive Prep Time: 5 minutes
Recipe courtesy Emeril Lagasse, 2005