From my equal love of fruit tarts, goat cheese, and blueberries I introduce this light and tangy tart. Building on a simple tart shell recipe from Williams Sonoma this confection is layered with commingling flavors of lemon, tangy goat cheese, sweet blueberries, and minty rosemary. —kat gans
Egg Yolk (Save White For Filling)
1 1/4 cups
Cold Cubed Butter
Goat Cheese Filling and Blueberry Compote
Greek Yogurt or Creme Fraiche
Eggs (separated) Plus Egg White from Crust
In This Recipe
For the Tart Shell:
In a food processor, pulse together flour, sugar, and salt. Add butter and pulse about 6-8 times until the butter is the size of peas and mixture is corse. Pulse in egg yolk, lemon extract, and water, about 6-8 more pulses until the batter just comes together. Take mixture out and pat it into a disc, wrap it in plastic wrap and refrigerate 1-2 hours or can keep frozen for about a month. Once chilled, roll out on lightly floured surface and place in tart pan.
For Goat Cheese Filling:
Beat the separated egg whites until soft peaks form and set aside. Be careful not to over whip.
In a separate bowl mix together the goat cheese, honey, yogurt, sugar, lemon zest and egg yolk until full incorporated. Then gently fold in the egg whites. Pour into tart shell and bake on 350° for 30-35 minutes until the top is set and center still a bit jiggly. Place on a wire rack to cool and refrigerate overnight or until fully set.
For the Blueberry Compote:
Over a medium heat, mix together the rosemary, sugar, and water and heat until the mixture becomes syrupy and smells of rosemary. Reduce heat and remove the rosemary sprigs. Add blueberries and stir frequently for about 8 minutes, or until desired consistency. Serve on top of tart either warm or chilled.