Sweet Lemon Goats Cheese Tart Recipes

SWEET LEMON & GOAT'S CHEESE TART

Steps:

• Heat oven to 180C/fan 160C/gas 4. Roll out the pastry and use to line a 20cm loose-bottom tart tin, about 3-4cm deep. Chill for 30 mins. Line the pastry with greaseproof paper and fill with baking beans.
• Bake for 15 mins, then remove the paper and beans. Brush the inside of the tart with a little of the beaten egg, then return to the oven for 5 mins to crisp. Remove and reduce heat to 150C/fan 130C/gas 2.
• Stir the zest, juice and sugar together until the sugar dissolves, then beat in the remaining eggs and crème fraîche. Tip into a jug. Put the tart case on a baking sheet in the oven and pour in the lemon mixture. Sprinkle over the goat's cheese, then bake for 1 hour-1 hour 10 mins, until set with a slight wobble in the centre. Serve warm or cold, topped with fruit.

SWEET-AND-SOUR CHERRY TURNOVERS WITH GOAT CHEESE CREAM

Steps:

• Combine dark sweet cherries and sour cherries with sugar, cornstarch, lemon juice, and vanilla extract in medium saucepan; toss to coat. Let cherry mixture stand 30 minutes at room temperature. Stir gently over medium-high heat until mixture boils and thickens slightly, about 2 minutes. Cool cherry compote completely. DO AHEAD: Compote can be made 1 day ahead. Cover and chill.
• Combine heavy cream, goat cheese, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using electric mixer, beat until mixture is smooth and peaks form (do not overbeat or mixture may curdle). DO AHEAD: Goat cheese cream can be made 6 hours ahead. Cover and chill. Rewhisk just until thick and smooth before using.
• Position rack in center of oven and preheat to 375°F. Roll out 1 puff pastry sheet on lightly floured work surface to 11 1/2-inch square. Cut into 4 equal squares. Repeat with second puff pastry sheet.
• Arrange 6 pastry squares like diamonds on work surface, spacing apart (reserve remaining 2 squares puff pastry for another use). Place 1/6 of cherry compote in center of lower half of each pastry diamond. Brush edges of pastry with beaten egg. Fold top half of pastry over filling on lower half, forming triangle. Press firmly on pastry edges to adhere, then fold edges over, enclosing filling completely and creating double edges; press with fork to seal.
• Place turnovers on large rimmed baking sheet, spacing 2 to 3 inches apart. Using tines of fork, pierce top crust of each turnover in 3 places to allow steam to escape during baking. Brush tops and edges of turnovers with beaten egg; sprinkle with raw sugar.
• Bake turnovers until crust is golden and filling is bubbling thickly through steam holes in crust, about 35 minutes. Cool slightly. Serve turnovers warm or at room temperature with goat cheese cream.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
• Sour cherries may be difficult to find in most supermarkets, but they can be ordered from King Orchards (kingorchards.com or 877-937-5464).

GOAT CHEESE AND CARAMELIZED ONION TARTS

Steps:

• Cut thawed puff pastry into six 3- to 4-inch rounds using a cookie cutter. Roll edges of each pastry slightly to form 6 small tarts. Set aside.
• Heat olive oil in a skillet over medium-high heat; stir in sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bring 1/3 cup balsamic vinegar to a boil in a saucepan. Reduce heat and let simmer until thickened, 5 to 10 minutes. Stir in 2 tablespoons balsamic vinegar and brown sugar. Remove from heat and set aside.
• Divide cooked onions between the 6 tart shells and place on a baking sheet. Sprinkle goat cheese evenly on top of each tart.
• Bake in the preheated oven for 7 minutes. Remove from the oven and drizzle each with balsamic vinegar reduction.
• Return tarts to the oven and continue to bake until cheese is bubbly and tarts are golden brown, about 8 minutes more.