Goat Cheese Torte Food

GOAT CHEESE TART

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.

FRESH FIG AND GOAT CHEESE TART

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix spelt flour, olive oil, salt, 1 teaspoon sugar, with a fork. Starting with 3 tablespoons water, drizzle in just enough for dough to come together. Turn out dough onto work surface. Knead dough until it comes together. Crumble dough and press pieces into the bottoms of 4 small tart pans to form a 1/4-inch-thick bottom crust.
• Crumble 2 ounces goat cheese onto each crust. Lay fig slices on top of goat cheese in a single layer. Season with a pinch of kosher salt, small pinch of cayenne pepper. Sprinkle with 1 tablespoon white sugar.
• Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme.

GOAT CHEESE TORTA

Steps:

• Line an 8 1/2-by-4 1/2-inch loaf pan with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add goat cheese, in batches, and beat until well combined and no lumps of butter remain. Season with salt and pepper; beat until well combined.
• Divide goat cheese mixture into 3 equal portions. Using an offset spatula, carefully spread one portion of the goat cheese mixture over the bottom of the prepared terrine mold; top with pesto, spreading evenly to cover.
• Spread a second portion of goat cheese mixture on top of the pesto and top with jam, spreading evenly to cover. Top with remaining portion of goat cheese mixture; cover with plastic wrap. Transfer to refrigerator and chill until firm. Slice crosswise and serve with crackers.

GOAT CHEESE TORTA

Steps:

• Line a 6-inch springform pan with plastic wrap, and sprinkle half of the coconut and pecans evenly onto the bottom. Beat together the cream cheese, goat cheese, honey, and cinnamon in a bowl until no lumps of cheese remain. Spread half of the cheese into the springform pan, then spread the cranberry sauce on top. Carefully spread the remaining cheese over the cranberry sauce, and sprinkle with the remaining coconut and pecans. Cover the torta with a sheet of plastic wrap, and press down firmly to pack. Refrigerate overnight before serving. Remove the springform pan and plastic wrap to serve.

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA

Steps:

• Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
• Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
• Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
• Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
• **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

GOAT CHEESE TORTE

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.

CHEESE TORTE

Steps:

• Preheat oven to 350 deg.
• In a large skillet, heat the oil. Lightly crisp the flour tortillas on both sides.
• Place one on a baking sheet and spread the refried beans on the tortilla.
• Place another tortilla on top and spread out the onion and red pepper.
• Then top with monterey jack cheese.
• Place third tortilla on top of other two tortillas and spread the colby jack cheese on top.
• Bake 10-15 minutes until the cheeses are melted.
• Cut into half and serve. May also cut into wedges and serve as an appetizer.
• I usually double this and put one on a plate in the refrigerator covered with tin foil and save for another day. Use within a few days.

CHEESE TORTE

Steps:

• Preheat oven to 350 degrees.
• Spray bottom of 9x13 pan with cooking spray.
• Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy.
• Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan.
• Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together.
• Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top.
• Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top.
• Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.

GOAT CHEESE TORTA

Steps:

• Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
• In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
• Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
• Layer with another 1/3 of the cheese mixture.
• Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
• Cover with plastic wrap and press gently to pack. Refrigerate overnight.
• Uncover and invert onto a serving plate, carefully removing the remaining wrap.
• Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
• Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
• Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
• Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
• Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.