Goat Cheese Tart

By fsilver4

Ingredients

• 1 1/2 cups flour
• salt
• 12 tablespoons cold butter
• 3 to 4 tablespoons ice water
• 3/4 cup chopped shallots (3 to 4 shallots)
• 10 1/2 ounces garlic herb goat cheese
• 1 cup heavy cream
• 3 extra large eggs
• 1/4 cup chopped basil leaves
• pepper

Preparation

Step 1

Preheat oven to 350

Crust:

Put flour nd 1/4 teaspoon salt in food processor. Cut 12 tablespoons (1 1/2 sticks) of butter into large dice, add to the bowl, and pulse until butter is the size of peas. with machine running, add the ice water all at once and process until the dough becomes crumbly. Don't over process. 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 out and fit into a 9" tart pan. Butter one side of a sheet of aluminum foil and place over tart. Fill the foil with riceor beans. Bake 20 minutes. Remove the beans and foil and prick the bottom all over with a fork and bake another 10 minutes.

Meanwhile, heat the remaining tablespoon of butter in small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of a food processor and process until crumbly. Add cream, eggs, basil, 1/4 teaspoon salt and pepper and process until mixed well.

Scatter the cooked shallots over tart shell. Pour the goat cheese mixture over the shallots to fill the shell. Bake for 30 to 40 minutes, until the tart is firm. Cool 10 minutes.