I'm working out at Celebrity Dairy Goat Farm for the month of July, learning to make cheese and filling in for Lora while she is away on her honeymoon. There are two things we have a lot of out here at the Dairy--one is goat cheese (clearly) and the other is blackberries. I've been foraging for them in the woods and from the patch outside the cheese room almost everyday. I needed to put all this usufruct to use, and remembered that Brooke, the Celebrity Dairy Inn Keeper, had made this Lemon-Blackberry Goat Cheese Tart on Pi(e) Day. See Lora's post about it here.
Wild Blackberry Lemon-Goat Cheese Tart
adapted from Maggie Foard's goatcheese.
Ingredients
Nothing-in-the-House Pie Crust, halved
16 oz. fresh chevre (this is about $20 worth of goat cheese, which I wouldn't be able to afford, necessarily, if I wasn't working at a goat farm! Maggie's recipe calls for 8oz. chevre and 8 oz. goat ricotta, but I'm sure you could use the less-expensive cow ricotta to save $.)
4 extra-large eggs
2/3 c. + 2 Tblsp. sugar
1/4 c. lemon juice
1 Tblsp. lemon zest
Blackberry jam/preserves (I made a quick jam, with 1 c. of fresh berries and 1/2 c. sugar, cooked on low until thick)
Directions
1. Preheat over to 350. Blend chevre, eggs, 2/3 c. of sugar, and lemon juice. Zest the lemon and combine with the 2 Tblsp. of sugar. Combine the chevre & lemon mixtures until smooth.
2. Pour the mixture into the tart shell, place on a cookie sheet at bake at 350 for 45 minutes. Let the tart cool on an oven rack.
3. When cool, spread jam over tart, and garnish with lemon or fresh blackberries.
I took it over to my friends' Phaedra and Justin's house, where it was accompanied by Justin's delicious savory tomato goat cheese tart. Tale (or should I say tail? maybe not) of two goat cheese tarts.
1 comment:
They both look delicious. There's one thing, well two things, you can never have too many of and that's blackberries and raspberries!
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