Goat Cheese Tart with Sundried Tomatoes, Pine Nuts + Basil Recipe

Goat Cheese Tart with Sundried Tomatoes, Pine Nuts + Basil Recipe




For the Crust:

  • 1 cup of all-purpose flour
  • 1 teaspoon of sugar
  • Pinch of salt
  • 6 ounces of cold butter
  • 1 to 2 ounces of ice cold water

For the Filling:

  • 8 ounces of cream cheese
  • 6 ounces of goat cheese
  • 2 eggs
  • 2 tablespoons of heavy whipping cream
  • Kosher salt and fresh cracked pepper to taste

For the Topping:

  • 1 ½ cups of chopped sun dried tomatoes
  • ½ cup of chopped toasted pine nuts
  • 2 tablespoons of chiffonade basil
  • 1 tablespoons of extra virgin olive oil
  1. Preheat the oven to 350°
  2. In a food processor, process all of the ingredients until combined.
  3. Sprinkle some flour onto a cutting board and place the dough on the surface.
  4. Roll out the dough until it is large enough to fill up a 12" long springform tart tin.
  5. Place the dough into the tin and form it cutting away any excess dough. Dock the dough using a fork and place a piece of parchment paper over the top and 1 cup of dried beans.
  6. Par-bake the dough in the oven for 15 to 20 minutes or until lightly browned around the edges.
  7. In a stand mixer with the paddle attachment, whip together the cheeses, salt and pepper until light and fluffy and then add 1 egg at a time until combined. Finish by folding in the cream.
  8. Transfer the batter by pouring it over top of the par-baked pie crust.
  9. Bake in the oven for 30 minutes or until lightly browned on top and firm in the center.
  10. Cool the tart to room temperature.
  11. In a separate medium size bowl, mix together the sun-dried tomatoes, pine nuts, basil and olive oil and evenly spread it over top of the cooled cake.
  12. Optional Serving Tip: Drizzle on some reduced balsamic vinegar for a more intense flavor.