goat cheese tart {a recipe}

Warm weather is here, which means I’m constantly on the lookout for light, easy to prepare meals that are perfect for both entertaining and weeknight family dinners. This goat cheese tart, featuring Joan of Arc® Traditional Goat Cheese, fits the bill.

My family LOVES goat cheese, and the Joan of Arc® brand includes a variety of French and French-style cheeses that are perfect when I want a quick and easy ways to go gourmet. Paired with a simple green salad, this tart was loved by all members of my family.

Ingredients:

1½ cups all-purpose flour 
2 4 oz. logs of Joan of Arc® Goat Cheese 
10 ounce package 
Kosher salt 
13 tablespoons cold unsalted butter, divided 
3 to 4 tablespoons ice water 
¾ cup chopped shallots (3 to 4 shallots) 
1 cup heavy cream 
3 large eggs 
¼ chopped basil leaves 
1/8 teaspoon black pepper

Preheat oven to 350 degrees.

First, we’ll make the crust. Put the flour and ¼ teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1½ 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 and process until the dough becomes crumbly. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

After removing dough from the refrigerator, roll the dough on a well-floured board and fit it into a 9-inch tart pan.

Butter one side of a square of parchment paper and fit it, butter side down, into the 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. Here’s what the crust will look like after removing it from the oven…

While your crust is baking, heat the remaining tablespoon of butter in a small pan and sauté the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and pulse a few times. Add the cream, eggs, basil, ¼ teaspoon salt, and the pepper and process until blended.

Scatter shallots on bottom of crust, then top with goat cheese mixture (you’ll probably have some mixture leftover).

Bake at 350 degrees for approximately 35 minutes, until the tart is set and golden brown on top. Let cool and serve.

So tell me, what is YOUR favorite way to use goat cheese?