| Level: | Intermediate |
| Total: | 1 day 17 hr 25 min |
| Prep: | 45 min |
| Inactive: | 1 day 16 hr |
| Cook: | 40 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 day 17 hr 25 min |
| Prep: | 45 min |
| Inactive: | 1 day 16 hr |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups all-purpose flour, plus more for dusting the board
- Kosher salt
- 13 tablespoons cold unsalted butter, divided
- 3 to 4 tablespoons ice water
- 3/4 cup chopped shallots (3 to 4 shallots)
- 10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
- 1 cup heavy cream
- 3 extra-large eggs
- 1/4 cup chopped basil leaves
- 1/8 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don’t overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
- Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
- Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 655 |
| Total Fat | 53 g |
| Saturated Fat | 33 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 238 mg |
| Sodium | 486 mg |
| Serving Size | 1 of 6 servings |
| Calories | 655 |
| Total Fat | 53 g |
| Saturated Fat | 33 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 238 mg |
| Sodium | 486 mg |
Reviews
I make this at least once a month. My kids and I love it. I use store bought crust and they it’s still delicious.
I have been making this tart for years, since Ina came out with it in her cookbook. It is sinfully rich and each time I make it, I remember how much I love it. Perfect for a ladies lunch!
Big hit! Crust was perfectly flaky and the tart was delicious. I made it in a pie pan b/c I didn’t have a tart pan – no issue. Also I used plain goat cheese and added basil, rosemary, thyme, and parsley when blending the filling. I also added fresh garlic when sauteing the shallots. Wonderful!
So delightful! I’m gluten free so improvised with a Paleo crust that worked out well. You must be a goat cheese lover to enjoy this, as the goat cheese is very strong. The eggs give it a light, creaming texture and it looks like a masterpiece. Thanks you, Ina. As always, you’re the best!!
AMAZING! As a goat cheese fanatic, I was ecstatic when I found this recipe. Due to the lack of basil in my herb garden, I used fresh rosemary and thyme as a substitute. I have to agree with the review before me when I say that even “goat cheese haters” LOVE this (my husband included)! My guests were amazed, this recipe is perfect.
Wow, this was great! Even my mom, who keeps saying she hates goat cheese loved this one. I made this for a party for the vegetarians, but everyone else loved it, too. The crust was about the easiest one I’ve ever made from scratch. Perfect and flaky. I will use this crust recipe from now on!
Great recipe and as always, Ina give stright forward directions. I made it for a breakfast in the office along other tarts and this one was reviewd as a “Restaurant Quality” tart. On the recipe called for grlic and herb goat cheese and I used plain and add chopped fresh garlic, fresh parsley and oregano to the mixture and worked!. Thanks Ina, you are the greatest! One note, the pie crust recipe is simple and easy to make and soooo delicious.
Hands down this is the best Goat Cheese tart recipe I have ever tried. Made it for Christmas Brunch and all the goat haters LOVED it. Crust was excellent (and easy. Just wish I had made two (or three of them!
This is the most wonderful goat cheese tart ever made! I love it, the dough is perfect and the filling amazing! really tasty! ONE OF MY TOP RECIPES! LOVE IT!
Amazing. This made me look like a great cook- The filling is A+. Props to Ina! Her recipes are LEGIT. I served this with her Cream of Fresh Tomato Soup and my guests truly enjoyed the meal. BTW– I didn’t have a fancy tart pan so I used a regular foil pie tin from the grocery store. The crust cooked beautifully– I think it’s b/c they have a similar thickness. There was a little crust dough left over. I’m going to use it to make blueberry tarts tomorrow. : This is a great all purpose dough that should never go to waste b/c it can be savory or sweet.