YIELD: three 12-in. tarts (cut into 16 to 20 portions each)
1-1/2 lbs. goat cheese
1-1/2 lbs. cream cheese
6 each extra large eggs
4 each egg yolks
1/4 cup roasted garlic puree
1/4 cup chives, chopped
1/2 cup parsley, chopped
1 tsp. salt
1-1/2 tsps. ground black pepper
3 each 12-in. tart shells made with pie dough pre-baked blind
- Mix together goat cheese, cream cheese, roasted garlic puree, chives, parsley, salt and pepper until smooth with the paddle attachment on low speed in a mixing machine. Add eggs.
- Pour into the pre-baked tart shells and bake at 300°F for 25 to 30 minutes or until set (250°F in convection oven).
- OPTIONAL: garnish with thinsliced plum tomatoes and chopped herbs prior to baking.
- Serve warm with balsamic port wine reduction and spring greens tossed with tomato truffle oil vinaigrette or balsamic vinaigrette.
Recipe and photo from Daniel Pliska, CEC, Executive Chef, University Club, University of Missouri-Columbia.