Goat Cheese Almond And Honey Tartine Recipes

GOAT CHEESE, ALMOND, AND HONEY TARTINE

Steps:

• Slice the bread and toast it lightly.
• While the bread is toasting, place a handful of the almonds in a small hot pan and toast. (Nuts toast pretty fast, so make sure to shake often.) When the almonds are a golden brown, remove from pan.
• Spread the goat cheese on the toast, sprinkle with almonds, and drizzle with honey.

GOAT CHEESE TART

Steps:

• 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.

GOAT CHEESE TART WITH HONEYED APRICOTS

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add one-third of the butter and pulse until incorporated. Add the remaining butter and pulse until the mixture looks like coarse meal with bits of butter throughout, about 3 pulses. Add the vinegar and 3 tablespoons ice water; pulse 3 or 4 more times to combine. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 more tablespoon ice water and pulse again. Pat the dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour. Position a rack in the lower third of the oven; preheat to 400 degrees F. Lightly butter a 9-inch tart pan with a removable bottom. Roll out the dough into a 10-inch circle on a floured surface. Ease the dough into the pan and press into the bottom and sides; trim the excess. Pierce the dough all over with a fork. Refrigerate until firm, about 30 minutes. Line the dough with aluminum foil and fill with dried beans. Bake until set, about 20 minutes. Remove the foil and beans; continue baking until golden, about 15 more minutes. Transfer to a rack and let cool completely.
• Make the filling: Beat the goat cheese and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until creamy, 3 to 4 minutes. Add the 4 egg yolks and beat until combined, about 1 minute. Add the cornstarch, vanilla and cognac and beat until smooth, about 1 minute, scraping down the bowl as needed. In a separate large bowl, beat the 3 egg whites until foamy. Add the salt and the remaining 1 tablespoon granulated sugar and beat until soft peaks form, 1 to 2 minutes. Using a rubber spatula, fold the beaten egg whites into the yolk mixture until combined, then pour into the prepared crust. Bake until the filling is set and golden on top, about 20 minutes. Transfer to a rack and let cool completely.
• Make the topping: Bring the granulated sugar, honey, cinnamon, cognac, vanilla and 1/3 cup water to a simmer in a small skillet over medium heat; cook until syrupy, 5 to 7 minutes. Add the apricots and cook 3 more minutes, then add the lemon juice. Let cool completely. Use a small knife to loosen the tart, then remove the springform ring. Dust with confectioners' sugar. Serve at room temperature with the apricot topping. Photograph by Johnny Miller

CREAMY GOAT CHEESE AND HONEY

Steps:

• Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.

ALMOND AND GOAT CHEESE CANDY BARS

Steps:

• Line an 8-inch square baking pan with parchment paper.
• Melt 1 teaspoon butter in a small skillet over medium heat. Add almonds and a pinch of salt. Cook, stirring occasionally, until almonds are golden, about 5 minutes. Pour into a bowl.
• In an electric mixer, beat together almond butter and goat cheese. Beat in almond flour. Stop mixer and scrape down sides. Beat in sugar, 1/4 teaspoon salt and 5 tablespoons butter until combined. Scrape down sides and beat once more to combine. Spread into pan.
• Bring a pot of water to a simmer. Place chocolate in a heatproof bowl. Place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted. Scrape chocolate into the pan over the almond butter mixture and spread evenly. Scatter almonds over chocolate. Let cool to room temperature. Cover with foil and chill until firm. Cut into 18 bars.

GOAT'S CHEESE, PEAR & WALNUT TARTINES

Steps:

• Heat a griddle pan. Cut the pears into quarters or eighths, brush with the oil and season. Cook for a few mins until charred on all sides, then drizzle with the honey.
• Meanwhile, toast the bread. Spread with the goat's cheese and top with the sticky pears, chives and walnuts. Drizzle over the balsamic vinegar and serve with some dressed salad leaves.