Goats cheese is one of those things people seem to absolutely adore or simply cannot tolerate. My simple explanation is that there is a huge difference between goats cheese produced on a small domestic scale and mass produced cheese you purchase in the grocery stores. Really great goats cheese should have a grassy sweetness to it, and be lemony and bright instead and not have a chalky dull texture. – Last week I received a gift from a friend who raises her own goats on her farm and makes goats cheese weekly, and I simply could not wait to create goats cheese recipes full of farm fresh goodness.
So how does a Goats Cheese Tart sound with Spring Asparagus, Roasted Red Pepper and Thyme? You may also want to consider this recipe for next weekend’s Mothers day Brunch? Some people who have an intolerance to cows milk find goats milk easier to digest which is another reason why mom may love this delicious vegetarian recipe!
Goats Cheese Tart with Asparagus, Red Pepper and Thyme
(Baked pie shell)
- 1 ¼ cups all purpose flour (sifted)
- 1/4 tsp salt
- 7 Tbsp unsalted butter (chilled)
- 2-4 Tbsp ice cold water
- 2-3 Tbsp olive oil
- 1 bunch of asparagus (trimmed and cut in to 3 pieces’)
- 1 small red pepper (seeds and core removed and cut in 3’ slices)
- 5 large eggs (beaten)
- 1 cup of heavy whipping cream
- 2 tsp fresh thyme (chopped)
- ¼ tsp fine sea salt and ground black pepper
- 5 oz goats cheese (broken in to bite size pieces)
- ½ cup Dubliner Irish Cheese (finely grated)
How to make it:
- To make pastry combine flour and salt in a medium size bowl or food processor. Use a pastry fork or processor to cut in the butter until it resembles coarse crumbs. Sprinkle over the iced water 1 Tbsp at a time and mix until the dough is moist enough to hold together to form a ball. Flatten in to a disc and wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface roll out dough in to a circle about 11 inches in diameter for a 9”pie plate or fluted tart pan. Trim off any excess pastry and prick the bottom of the dough with a fork.
- Preheat oven to 375 degrees. To prevent over browning line pastry with a double layer of foil and bake for 10 minutes. Remove foil and bake pastry for a few more minutes until golden brown. Remove from oven and cool n a wire rack and leave oven on.
- To make filling sauté the asparagus for 2 minutes to crisp tender. Remove from pan and then sauté the red pepper for 2-3 minutes.
- In a food processor or mixing bowl combine eggs, cream, thyme, salt and pepper.
- To assemble arrange the goats cheese in the baked pastry shell and sprinkle over the Dubliner cheese. Pour egg mixture over cheese and then arrange the asparagus and roasted red pepper in a circular spiral.
- Bake for 30-35 minutes or until the egg sets and is firm to the touch.
- Allow tart to sit for at least 15minutes before serving.
So, happy early Mother’s day to all those great Moms out there!
Judith the Irish foodie