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'S CHEESE, PEAR & WALNUT TARTINES
Top toasted sourdough with goat's cheese, honey-roasted pears and walnuts to make these tasty tartines. They take just two minutes to prep and deliver one of your 5-a-day
Provided by Good Food team
Categories Brunch, Lunch
Time 17m
Number Of Ingredients 9
Steps:
- Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
- Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.
Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
PEAR AND GOAT CHEESE SALAD
Make and share this Pear and Goat Cheese Salad recipe from Food.com.
Provided by Shawna Laufer
Categories Pears
Time 8m
Yield 1 pear per serving, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.
- Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.
- Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.
- Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.
- Pour vinegar into a small bowl; add sugar, whisking until dissolved.
- Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.
Nutrition Facts : Calories 140.6, Fat 6.4, SaturatedFat 1.9, Cholesterol 5.6, Sodium 46.2, Carbohydrate 20.4, Fiber 4.2, Sugar 12.9, Protein 2.7
GOAT CHEESE & PEAR TARTS
Make and share this Goat Cheese & Pear Tarts recipe from Food.com.
Provided by Kermit in Huntsville
Categories Pears
Time 35m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Grease well a mini muffin tin. (or whatever size you like).
- Roll 1 sheet of puff pastry to a 20 x 20 inch square with a rolling pin.
- Cut into 2 x 2 inch squares (depending on the size of your tins).
- Press into tins.
- Chop the pears finely with the skins on (for added color).
- Stir pears, sugar and cinnamon together.
- Spoon approximately 1/2 tablespoon of goat cheese into the bottom of each tart.
- Add approximately 1 tablespoon of pear mixture on top.
- Bake for 25 minutes until edges of pastry are golden brown.
- Let cool 10 minutes in tins while you pour the wine.
Nutrition Facts : Calories 199.1, Fat 13.7, SaturatedFat 5.3, Cholesterol 11.2, Sodium 134.9, Carbohydrate 14.4, Fiber 0.9, Sugar 2.5, Protein 4.9
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Ratings 10Category AppetizerCuisine AmericanTotal Time 17 mins
- Heat oven to 375°F. Slice pear and arrange on an oven-safe platter or plate. Dot with goat cheese. Sprinkle walnut pieces over the pear and goat cheese.
- Bake for 10-12 minutes, or until cheese is lightly browned in spots. Remove from the oven and drizzle with honey and balsamic, as desired.
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From cooknourishbliss.com
4.2/5 (5)Total Time 40 minsCategory AppetizersCalories 180 per serving
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper and sprinkle lightly with flour.
- Set the puff pastry on the baking sheet and roll out to about ¼ inch in thickness. Brush the pastry lightly all over with the olive oil.
- Bake for about 12 to 15 minutes, until golden brown and puffy. Remove from the oven and carefully press down the center of the pastry a little bit (leaving a sort of border around the edge), so the topping has a place to sit (it will be hot - so don’t use your hands!).
- Meanwhile, set a medium skillet over medium heat. Add in the butter. When melted, add in the pears, brown sugar, cinnamon, nutmeg and salt. Cook for about 8 minutes, stirring occasionally, until the pears are tender and caramelized a bit. Remove from the heat.
GOAT CHEESE TARTLETS (EASY PHYLLO CUP APPETIZER!) - NO ...
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5/5 (8)Calories 61 per servingCategory Appetizer, Starter
- Preheat oven to 350F. Line a rimmed sheet pan with parchment paper for easy clean up. Remove phyllo cups from their packaging and place on prepared sheet pan.
- Fill each shell: Place 1 teaspoon of goat cheese in the button of the phyllo cup. Very gently press the goat cheese down into the cup.Sprinkle 1/16 teaspoon of the thyme leaves over the goat cheese.Sprinkle ½ teaspoon of the walnuts on top of the thyme.Place a ½ teaspoon of the preserves over the walnuts.Sprinkle sugar (I used 1/8 teaspoon) directly over the preserves.
- Bake the prepared cups for 10-12 minutes, or until cups are golden and crisp. Remove from oven and allow the cups to cool on the pan for 2-3 minutes.
- Serve: Transfer phyllo cups to serving platter. Garnished with a drizzle of honey and more fresh thyme if desired. Enjoy!
PEAR AND GOAT CHEESE TART - COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 3 mins
- To make the dough: In the bowl of a food processor, combine the flour, sugar, and salt. Pulse twice. Add the butter and process just until the mixture looks a little like cornmeal, 8 to 10 seconds. Don’t over process or your crust will turn out tough. Add the water, 1 tablespoon at a time, pulsing between additions. The dough should begin to hold together, but you do not want it to form a ball. This will mean there’s too much water. Turn the dough out onto a large piece of plastic wrap. Pat it into a flattened disk, wrap with the plastic, and chill for at least 1 hour or overnight.
- Preheat the oven to 375°F. Place the rack in the bottom third of the oven. Have a fluted 9-inch tart pan with a removable bottom ready.
- Remove the dough from the refrigerator and let it sit for 10 minutes. Roll out a 13-inch circle of dough and carefully place it in the tart pan. Gently push the dough into the crevices of the pan, leaving some overhang. Roll the rolling pin over the edges of the tart pan to remove the extra dough. (It is fun to roll out the scraps and dot them with jam. Bake them alongside the tart but only for a few minutes. They will burn easily.) Line the bottom and sides of the dough with foil and fill the tart pan with pie weights or dried beans. Bake for 30 minutes. Remove the foil and weights and let the crust cool.
- To make the filling: In a medium bowl beat together the cheese, sugar, egg, and vanilla. Stir in the pine nuts. Spread a thin layer evenly over the prepared tart shell. Lay the pear slices over the filling, close to the edges, slightly overlapping, in a circular pattern, continuing in toward the middle of the tart. Brush the pears with the melted butter and sprinkle with the sugar. Place the tart pan on a baking sheet and bake for 35 to 45 minutes, or until the edges of the tart are golden-brown and the pears have softened and turned brown around the edges. Remove from the oven and let cool completely before serving.
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- Cut the thawed puff pastry sheet into 9 squares. Place them on a parchment paper lined baking sheet. Brush the puff pastry squares with an egg wash.
- Remove the core and trim off the edges so you end up with a pear that's about 2 - 2.5 inches in diameter (slightly shorter than the length of the puff pastry square).
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5/5 (4)Total Time 30 minsCategory Appetizer, Brunch, DessertCalories 353 per serving
- In a medium bowl, whisk together the cream cheese and goat cheese until smooth. Add the honey and thyme and mix well to combine.
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- Brush the entire pastry, edges included, with egg wash. Spread the cheese mixture evenly all over the pastry but avoiding the borders.
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- Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.
- Core and slice the pears thinly and drizzle the lemon juice over top to keep the tears from browning. Crumble the goat cheese and sprinkle on top of the pastry sheet. Arrange the pear slices on top in an alternating pattern. Top the tart with a sprinkle of sugar and bake for 20 minutes until the pastry sheet is golden brown.
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Reviews 22Category TartServings 12Estimated Reading Time 4 mins
- Preheat oven to 375°F (191°C). Line a 12×17 inch baking sheet with parchment paper or a silicone baking mat.
- Unroll the pastry sheets on a floured work surface. Place the edge of one over the other and use a rolling pin to adhere them together. Roll the whole thing out into a 10×14 inch rectangle. Fold over the edges and crimp down with a fork. Crimping is much easier the colder the pastry is, so place into the refrigerator to chill if needed.
- Toss the pear slices and coarse sugar together. Line the pears on top of the pastry. Sprinkle with almonds and sea salt.
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From cupofzest.com
Cuisine AmericanCategory AppetizerServings 16Estimated Reading Time 7 mins
- One sheet at a time, cut puff pastry into 16 rectangles. Place on the parchment-lined baking sheets. Using a fork, dock the center of each puff pastry rectangle (poke a few times with the tines of the fork).
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