GOAT'S CHEESE AND BEETROOT TART
A goat's cheese and beetroot tart is not only super easy, it's a fantastic way to use seasonal produce. Serve for lunch, as a side dish or light dinner.
Provided by Michelle Minnaar
Categories Starter
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C/400°F/gas mark 6.
- Slice the beetroot thinly, using a mandolin.
- Place the beetroot slices in an ovenproof pan, drizzle with oil and season.
- Bake the beetroot for around 20 minutes or until cooked and tender.
- Meanwhile, put the pastry on a baking sheet. Score a small border around the edges of each piece with a knife and then prick within the border with a fork. Bake on the shelf below the beetroot for 15 minutes or until puffed and golden.
- Remove from the oven and, if the centre has risen, gently flatten it.
- Arrange the beetroot slices inside the borders then sprinkle with cheese.
- Put the tart back into the oven and cook for 10 minutes.
- Remove the tart and quickly sprinkle the walnuts on top and let the tart cook for a further 3 minutes.
- Remove from the oven, cut into 6 pieces and serve with rocket.
Nutrition Facts : ServingSize 1 serving, Calories 425 calories, Sugar 7.2 g, Sodium 533 mg, Fat 30.2 g, SaturatedFat 12.7 g, Carbohydrate 25.7 g, Fiber 3.3 g, Protein 10.3 g, Cholesterol 41 mg
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.
HERBED GOAT CHEESE
Steps:
- Add the goat cheese, basil, garlic powder, onion powder, oregano, salt, thyme and pepper to a stand mixer fitted with the beater attachment. Mix on low speed until you have a smooth, blended paste, about 3 minutes. Scrape down the sides of the mixer bowl and mix again. With the mixer on low speed, slowly pour in the lemon juice and beer; mix until all of the liquid is absorbed. Scrape down the sides of the bowl and mix one last time to ensure all the ingredients are fully incorporated and evenly dispersed.
HERBED GOAT CHEESE TART
Categories Food Processor Egg Appetizer Bake Goat Cheese Rosemary Chill Thyme Cottage Cheese Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 as a first course
Number Of Ingredients 8
Steps:
- On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round (about 1/8 inch thick) and fit into a 10 or 11-inch round tart pan with a removable rim. Prick dough all over with a fork and chill 30 minutes.
- Preheat oven to 350°F.
- Bake tart shell on a baking sheet in middle of oven 10 minutes, or until almost cooked through but still pale.
- In a food precessor blend cheeses, yolks, flour, and butter until smooth. Stir in chopped herbs and pour filling into tart shell. Bake tart 20 minutes, or until filling is just set. Sprinkle tart with herb leaves and continue baking until filling and crust are pale golden. Cool tart in pan on a rack and remove rim. Serve tart warm or at room temperature.
HERBED GOAT CHEESE SANDWICHES
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
- To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.
Nutrition Facts : Calories 269 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 636 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 14 grams, Sugar 7 grams
DOUBLE CHEESE & SPRING VEGETABLE TART
This savoury make-ahead tart has a delicious crumbly base - no one will realise it's shop-bought pastry! Fill with goat's cheese and beautiful spring veg including asparagus and fresh peas
Provided by Barney Desmazery
Categories Lunch
Time 1h30m
Number Of Ingredients 11
Steps:
- Roll the pastry out into a rectangle on a work surface lightly dusted with flour. Scatter over the cheese, fold the pastry in half and roll out again into a circle that fits a 25cm tart tin with an overhang. Chill for 20 mins. Meanwhile, cook the asparagus in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.
- Heat oven to 200C/180C fan/gas 6. Prick the base of the tart well with a fork, line with baking parchment and fill with baking beans. Bake the tart for 30 mins, remove the parchment and beans, prick again if it has puffed up, then bake for another 10-15 mins until biscuit brown.
- Meanwhile, beat the eggs in a bowl, add the crème fraîche and cream, season and add a pinch of freshly grated nutmeg. Scatter the peas and most of the watercress over the tart and crumble over half the goat's cheese. Pour over the creamy egg mixture, then lay the asparagus spears on top. Finally, slice the remaining goat's cheese and arrange on top, then bake for 25-30 mins until the custard is just set and the cheese is golden brown. Leave to cool in the tin, trim the edges of the pastry, then remove from the tin, scatter with the remaining watercress and serve cut into slices. Can be made up to a day ahead, leave out the fridge to keep the pastry crisp.
Nutrition Facts : Calories 755 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
ONION & GOAT'S CHEESE TARTS
A great vegetarian snack, and only 5 ingredients
Provided by Good Food team
Categories Dinner, Supper, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown.
- For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.
Nutrition Facts : Calories 482 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.44 milligram of sodium
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