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October, 2016 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

METHOD

1

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.
2

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.
3

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
4

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.
5

Finishing the Tart

  • Once the tart is set and cooled, top with goat cheese crema and pumpkin seeds. Serve at room temperature.