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Author Notes: Created this tart for my cookbook, Seasons in a Vermont Vineyard- it's sweet, tart and spicy and makes a great first course served with greens and vinaigrette. Tart can be made in a full size tart pan or in little individual tartlet pans. —Seasons in Vermont
Flour, Salt, butter, water
- 1 1/2 cups Flour
- pinches Salt
- 8 tablespoons Butter, cold chopped into small pieces
- 1/4-1/3 cups Ice cold water
- To make the tart crust: Place flour, salt, and butter in the bowl of a food processor and pulse until the butter is in small pieces (just a few seconds will do it). With the processor running, slowly add just enough cold water for the dough to begin to hold together. Turn dough onto a floured surface and knead briefly. Pat dough into a disk, cover with plastic wrap and refrigerate until the filling is ready.
Goat cheese, ricotta cheese, egg yolks, salt and pepper, olive oil, onion, sugar, mango/habanero jam (or apricot jam with cayenne whisked in), pine nuts
- 12 ounces Goat cheese
- 1/2 cup Whole milk ricotta cheese
- 2 Egg yolks
- Salt and pepper to taste
- 1 tablespoon Extra virgin olive oil
- 1 Onion, halved and thinly sliced
- 1 tablespoon Sugar
- 1/2 cup Mango/Habanero jam, or apricot jam with 1/2 teaspoon cayenne pepper whisked in)
- 2 tablespoons Pine nuts, toasted
- To make the filling: In a mixing bowl, mix the goat cheese, ricotta, egg yolks, salt, and pepper. Set aside. In a wide sauté pan over medium heat, drizzle 1 tablespoon olive oil. Place the sliced onions in the pan and cook, stirring frequently until onions begin to brown. Sprinkle the sugar on top and reduce the heat to the lowest setting. Slowly cook onions until they become deep brown and caramelized, stirring occasionally so they don’t burn. This may take up to 20 minutes. Set onions aside.
- Preheat the oven to 375 degrees. To assemble the tart: On a floured board or countertop, roll the pastry dough into a circle, about 1/2 inch thick. Line a tart pan with the pastry and trim the edges to fit. Be careful not to stretch the dough or it may shrink when baking. Prick the bottom of the tart shell with a fork. Pre-bake the tart shell in a 375 ° F oven for about 15 minutes, or until the bottom of the shell just begins to brown. Remove the tart from the oven. If the bottom of the crust has puffed up, gently press it down with the base of a glass or measuring cup. Spread the caramelized onions onto the bottom of the tart shell, then spread the goat-cheese mixture on top of the onions. Smooth the surface with a spatula.
- Bake the tart at 375 degrees F for about 35-40 minutes. Filling should be just set and starting to brown on the edges. Cool. While the tart cools, toast the pine nuts in a pan over medium heat for about 3 minutes, shaking pan to keep them from burning. When the tart is completely cool, spread sweet and spicy Mango/Habanero or Apricot jam over the top. Sprinkle toasted pine nuts on top. Serve at room temperature.
- This recipe was entered in the contest for Your Best Tart