A cheat for next week.
Jul. 9th, 2004 07:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI'm taking next week off, and we're going down to Cambria for a few days. We won't be around much, so I made next week's Resolution Recipe tonight.
This is the Chevre-Chive Tart that I'd been planning for oh, three weeks now.
The recipe:
1 9" pie crust (see earlier post if you need a recipe)
4 oz cream cheese
6-8 oz goat cheese
1 egg
1/4 to 1/2 cup milk
2 T chopped chives
4 cloves minced garlic
1 T Dijon mustard
Roll crust and press into pan. Bake for 15 minutes at 375 degrees until light brown. Brush with Dijon mustard. Combine everything else except chives and stir until smooth, adding milk as needed - texture should be cottage cheese-ish. Stir in chives. Pour into crust and bake at 325 for 25-30 minutes. Serve warm.
Comments:
Yum! Of course, the wife and I both like goat cheese and this is basically baked goat cheese in crust, with a bit added. The wife suggested that this would be killer in tartlets as an hors d'oeuvre. I agree - so some of you may see this at some point.
The garlic and mustard weren't very noticeable; I think they are there to provide undertone. I cooked the crust in an aluminum springform pan, which helped make the crust flakier than when I use a Pyrex. This worked well with the goat cheese.
I used a moderately generic chevre from Trader Joe's. A more assertive chevre wouldn't be amiss, but might turn off people who don't like that flavor. For that matter, replacing the cream cheese with goat might produce the same purpose.
What I'm reading: C.S. Friedman, In Conquest Born
This is the Chevre-Chive Tart that I'd been planning for oh, three weeks now.
The recipe:
1 9" pie crust (see earlier post if you need a recipe)
4 oz cream cheese
6-8 oz goat cheese
1 egg
1/4 to 1/2 cup milk
2 T chopped chives
4 cloves minced garlic
1 T Dijon mustard
Roll crust and press into pan. Bake for 15 minutes at 375 degrees until light brown. Brush with Dijon mustard. Combine everything else except chives and stir until smooth, adding milk as needed - texture should be cottage cheese-ish. Stir in chives. Pour into crust and bake at 325 for 25-30 minutes. Serve warm.
Comments:
Yum! Of course, the wife and I both like goat cheese and this is basically baked goat cheese in crust, with a bit added. The wife suggested that this would be killer in tartlets as an hors d'oeuvre. I agree - so some of you may see this at some point.
The garlic and mustard weren't very noticeable; I think they are there to provide undertone. I cooked the crust in an aluminum springform pan, which helped make the crust flakier than when I use a Pyrex. This worked well with the goat cheese.
I used a moderately generic chevre from Trader Joe's. A more assertive chevre wouldn't be amiss, but might turn off people who don't like that flavor. For that matter, replacing the cream cheese with goat might produce the same purpose.
What I'm reading: C.S. Friedman, In Conquest Born
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Cambria Good
Date: 2004-07-09 08:39 pm (UTC)We usually stay at the 'Blue Bird Inn'. Not a bad place.
Whee!
Re: Cambria Good
Date: 2004-07-09 08:42 pm (UTC)no subject
Date: 2004-07-09 11:44 pm (UTC)But if you replaced cheese with goat, wouldn't it be a lot chewier? I mean, I suppose if you ground the meat into a paste, sorta like pate...but it still seems as though the cooking process would...change it somehow. Unless you meant to use the meat raw. Not very appetizing, really.
;-)
no subject
Date: 2004-07-10 10:50 am (UTC)Oh, and yum!
no subject
Date: 2004-07-10 11:43 am (UTC)Wait... shoot.