Raspberry Chevre Tart with Poppyseed Shortcrust
Popular on Food52
Kendall S. April 25, 2012
I am just making this now--thought it needed something else, so I picked some rosemary from my pot, chopped it finely and sautéed in a teaspoon of olive oil and added to cheese mixture. SO yummy, and this is so easy to make. Thanks so much for sharing!
There'sAlwaysPie July 19, 2011
This was so tasty! Fresh and perfect for a summer day!
BlueKaleRoad July 19, 2011
I'm so happy you enjoyed the tart. What a beautiful photo you took, I love it! :)
There'sAlwaysPie July 14, 2011
I'm excited about making this over the weekend - looks delicious!
This L. July 10, 2011
This looks divine! I think this one is a keeper - will try on my inlaws this week. What are grains of paradise?
BlueKaleRoad July 11, 2011
Thank you, Lisa! Grains of paradise have more of a floral, light, citrus-type pepper taste. They are ground like black pepper but can be difficult to find (I have bought at Whole Foods) so freshly ground black pepper can be substituted. I hope you all enjoy the tart and have a lovely visit with your in-laws!
Sagegreen July 8, 2011
Love everything about this!
BlueKaleRoad July 9, 2011
Thank you, Sagegreen! And btw, LOVED your ceviche! High marks from my family, too. Thanks for a great recipe.
mrslarkin July 8, 2011
this looks like a winner!
WinnieAb July 8, 2011
What a fantastic recipe...and such a gorgeous photo!
hardlikearmour July 8, 2011
Wow, this is seriously impressive!
nogaga July 6, 2011
Combining chevre and raspberries like this is brilliant!
aargersi July 6, 2011
LOVE this a lot - what a great addition to the apps that we set out for company ...
boulangere July 5, 2011
Love your semi-savory angle.
Thank you, boulangere! That was definitely my intent. I enjoy "savoring" up a sweet sometimes.
Midge July 5, 2011
How beautiful! What a great idea.
Thank you, Midge! btw, I made your okonomiyaki to rave reviews. I subbed in fake crab (we don't eat shellfish) and it was delicious.
lapadia July 5, 2011
What an inviting tart!
See what other Food52ers are saying.