Corn, Goat Cheese, Basil, and Lemon Tart with Basil and Lemon Oil
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Anjali S. August 7, 2015
Can I make this in galette form?
Phyllis G. August 7, 2015
i don't see why not. just make sure your goat cheese filling isn't runny (it might ooze out a bit). you want it to be spreadable. you can always add a bit more goat cheese.
jelyapt August 16, 2011
Loved the flavor of this amazing recipe, but the texture was too crumbly. Not sure if it was the type of goat cheese I used. I would make it again as is, but I feel like the texture could be improved upon. Any recommendations for making it smoother?
Phyllis G. August 17, 2011
yes. the texture is similar to an italian cheesecake. it's not creamy. it's crumbly for sure. if you like, try adding a bit more cream. add the lemon zest but leave out the lemon juice. i think the acid makes the cheese split. i find this texture appealing (because it reminds me of italian cheesecake) but it should be much creamier this way. i'll try it that way too and let you know. if you try it, let me know. thanks for your feedback!
lksugarman August 14, 2011
Just wondering if you think could work w/o a crust? If so, how would you manage that? Thx!
Phyllis G. August 14, 2011
lksugarman: yes. i think it would work without a crust. just make sure to butter your dish very well. i worry that it might stick. let me know how it works!
jameny August 9, 2010
Made it this weekend and it was *wonderful*. Especially loved the lemon. Thanks!
Phyllis G. August 3, 2010
that's a great question. the corn goes into the mixture raw. that way it won't overcook. let me know how it tastes if you make it.
jameny August 3, 2010
Perhaps this is a silly question, but should the corn be cooked beforehand or added in raw?
Phyllis G. July 22, 2010
So cool that this is an editors' pick. Rivka, I love how you described the cooked tart as a "hot pillow." Perfect description. I'm going to do a post about this on my blog sometime in the next few weeks. I'll send over the link when it's done. Thanks for all the encouragement!
lleichter July 17, 2010
I made this for dinner on Sunday and three of us ate the entire thing. It was FANTASTIC. I had never made a pie/tart crust before and so was especially pleased that this one is so easy and so delicious. Honestly, I cannot say enough good things about this recipe. Throughout dinner the three of us kept saying (with mouths full) "damn, this is good."
Phyllis G. July 10, 2010
whoops. not sure how the corn kernels jumped down into the basil/lemon oil section. the corn belongs in the list right above 4 tablespoons of parmesan. definitely wouldn't want those corn kernels in the basil/lemon oil! just tried to fix it but i guess time is up. so much fun though. just made this tart again tonight for my family. it reminds me of a savory southern italian ricotta cheescake. it tasted great with a hearts of romaine salad with avocado and anchovy dressing. thanks, phyllis (dashandbella)
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