GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
- Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
- Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
GOAT CHEESE TORTE
Make and share this Goat Cheese Torte recipe from Food.com.
Provided by pbrsucks
Categories Spreads
Time 10m
Yield 1 Torte, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Mix goat cheese and cream cheese, add the garlic, add salt.
- Line a small glass bowl (about 2 - 3 cups) with plastic wrap.
- I always put a little oil in first to help hold it down.
- Put about 1/3 of the goat cheese mix into the bowl.
- Flatten with a well oiled spoon.
- Top this with the pesto.
- Put another 1/3 of the goat cheese mix on top of this.
- Put the sundried tomatoes on this.
- Top with the rest of the cheese.
- Put plastic wrap over the top of this.
- Refrigerate for at least 2 hours, and up to four days.
- To serve, invert bowl on a serving dish. Carefully remove the plastic.
- wrap. Serve with baguettes or crackers.
ROAST BEEF AND CHEVRE WRAP (GOAT CHEESE)
The lady whose house my DH was painting raises goats and makes this wonderful cheese. So she was kind enough to send some to me in exchange for some cherry tomatoes from our garden. I had never tried goat cheese before, but I loved it, so did DD. This is a sandwich which I made up to enjoy it. Note: Chevyer is a soft cheese and is crumbly in texture.
Provided by MsSally
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread mayo on tortilla, layer lettuce, tomato slices, roast beef and crumbles of chevre cheese in the middle of the top half of tortilla.
- Fold bottom half up and then fold over both sides tightly.
- Note: If you are like me and can't get your wraps to stay tight, wrap in a paper towel to help with fall apart messes.
Nutrition Facts : Calories 333.1, Fat 20.3, SaturatedFat 10.3, Cholesterol 124.3, Sodium 2208, Carbohydrate 2.4, Sugar 0.9, Protein 33.5
THE DAGWOOD MUFFULETTA TORTE
A hearty sandwich that makes a great meal for the entire family. Especially as a game night treat. We have even made them using a 5" mini springform pan to serve just the two of us.
Provided by 2Bleu
Categories Lunch/Snacks
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut 1 bread loaf in half crosswise. Roll onto a lightly-floured surface into a 10-inch circle. Cover, and set aside.
- Press together remaining 1 and 1/2 dough loaves, and roll out onto a lightly floured surface into a 12- inch circle. Fit dough into a 9" springform pan, allowing edges to overhang.
- Press spinach and red pepper strips between layers of paper towels, and set aside.
- In a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain.
- Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices.
- Layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. Top with remaining cheese slices.
- Stir together egg and water. Brush on overhanging pastry edges.
- Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture.
- Bake at 350 on bottom oven rack 30 minutes. Remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning.
- Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges.
CHEVRE CHEESECAKE
A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!
Provided by MATHGOD
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 7h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
- Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
- Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
- Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 43.3 g, Cholesterol 114.3 mg, Fat 34.9 g, Fiber 1.5 g, Protein 19.9 g, SaturatedFat 20.1 g, Sodium 503.6 mg, Sugar 27.1 g
SOFT CUSTARD
Make and share this Soft Custard recipe from Food.com.
Provided by Monkeygirl1628
Categories Dessert
Time 20m
Yield 2 1/4 cup custard
Number Of Ingredients 5
Steps:
- Put 1 3/4 cup milk in saucepan, cover and bring to a boiling point.
- Reduce heat.
- Combine eggs, sugar, salt, and remaining milk.
- Add to scalded milk, stirring constantly.
- Cook stirring constantly, until a coating forms on a spoon.
- Remove and cool, add vanilla.
- Serve in tall glasses with whipped cream and coconut or use as a pudding sauce.
CHEVRE (GOAT CHEESE) AND LOX TORTE
I've had this recipe for a long time and don't know where it came from. It looks great and tastes great. This can be prepared up to 5 days in advance and refrigerated. Feel free to use more lox than called for. I sometimes use leftovers tossed with hot pasta or rice. A friend of mine makes this with feta cheese, but I love chevre and haven't/won't try it.
Provided by Shelly Morton
Categories Spreads
Time 1h30m
Yield 4 cups, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in food processor fitted with the metal blade and process until smooth, or combine in a bowl. Taste and adjust flavors.
- Oil a 4 to 5 cup straight sided mold, bowl, or pate terrine (I just use a bread pan). Line with plastic wrap.
- Layer in all ingredients. I start with the lox, then green onion, dill, and cheese mixture. Repeat once more.
- Fold the plastic wrap over the top, press gently to compress the layers, chill until firm, at least 1 hour.
- Invert onto a platter, remove plastic wrap and enjoy!
- Serve with bagel chips, crackers or bread.
Nutrition Facts : Calories 411.4, Fat 37.9, SaturatedFat 23.4, Cholesterol 108.6, Sodium 520.1, Carbohydrate 3.6, Fiber 0.4, Sugar 2.1, Protein 15.4
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