RECIPE OF THE MONTH
Yields 8 pieces
• INGREDIENTS •
2 C AP Flour
2 T Sugar
1/2 t Salt
14 T Butter, frozen
1 ea Egg yolk
6 - 8 T Ice water
1/2 C Pumpkin seeds
1 T Olive Oil
1 t Sea Salt
• Filling •
1.5 C Pumpkin puree
3/4 C Sugar
1 t Ginger, ground
1 t Cinnamon, ground
3/4 t Nutmeg, ground
Pinch Cloves, ground
3 ea Eggs, lightly beaten
1-1/3 C Heavy cream
Goat Cheese Crema
9 oz. Goat cheese
6 oz. Heavy cream
Goat cheese, for crumbling
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Pumpkin Goat Cheese Tart
Prepping the Crust
Combine flour, sugar and salt in a bowl, whisk to incorporate.
Grate frozen butter into dry mixture, stopping intermittently to toss.
Mix yolk and 6- 8 T of ice water thoroughly and sprinkle over dough.
Using a rubber spatula, gently fold dough over until it just comes together; dough should still be a bit crumbly.
Turn out onto a sheet of plastic wrap, form into a disk, wrap tightly and chill for 30 minutes.
Making the Filling
Combine first eight ingredients in bowl and whisk thoroughly.
In a separate bowl, add last two ingredients and whisk thoroughly.
Combine everything, whisk together.
Assembling the Tart
Take dough out of refrigerator and place on a lightly floured surface.
With a rolling pin, roll out to a 14-in circle.
Place into tart pan and gently press into corners and sides, overlapping the edge.
Trim extra dough off.
Pour filling into tart crust
Dot the top with little bits of goat cheese
Bake at 400'F until just set
Preparing the Pumpkin Seeds & Crema
Add pumpkin seeds, oil and salt to a pan over medium heat.
Toast and toss frequently until seeds start to pop.
Cool toasted seeds on an absorptive surface.
For crema, whip goat cheese and heavy cream together until velvety.
Finishing the Tart
Once the tart is set and cooled, top with goat cheese crema and pumpkin seeds. Serve at room temperature.
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