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Love Tart w/ Wild Mushrooms &Goat Cheese

Source of Recipe

msnbc


List of Ingredients

21 ounces goat cheese
6 whole large eggs
1/2 cup heavy cream
4 tablespoons olive oil
3 tablespoons Parmesan
1/4 cup Ricotta
1 teaspoon basil, chopped
1 teaspoon parsley, chopped
1 teaspoon chives, chopped
1 teaspoon tarragon, chopped
Salt and pepper to taste



Recipe

In stainless steel bowl, mix goat cheese, parmesan and ricotta. Let stand at room temperature until soft. When soft, whisk in eggs until thoroughly mixed, heavy cream, olive oil, and fresh herbs. Season with salt and pepper to taste. With a small spatula, fill pre-baked tart shell with cheese filling.

Place roasted plum tomatoes and peppers on top of cheese filling. Put in oven for 15 minutes at 350 degrees. Serve immediately.



Roasted Plum Tomatoes and Peppers

Ingredients
4 plum tomatoes
2-3 red peppers
Thyme chopped
Oregano chopped
Rosemary chopped
1/4 cup extra virgin olive oil
Salt and pepper to taste

Directions
Cut tomatoes and peppers in half and clean. In a baking pan, add tomatoes, peppers, chopped herbs, olive oil, salt and pepper.
Bake in 300° oven for about 40 minutes until almost dry. Set aside and let cool.

Tart Crust

Ingredients
10-inch heart shaped tart shell
1 cup flour
1 teaspoon salt
1/2 cup shortening
4 tablespoons cold water

Directions
Sift flour and salt and mix in half of the shortening until the mixture looks like cornmeal. Then mix in the remaining flour mixture until the pieces are the size of peas. Sprinkle water, a tablespoon at a time, over part of mixture.

Mix gently with a fork and push to the side of the bowl. Repeat until all is moistened. Gather it up and form a ball. Roll out crust and line tart shell.

Preheat oven to 400°. Line tart shell with parchment paper. Fill shell with pie weights. Set shell on preheated baking sheet. Bake 10 minutes. Remove pie weights and paper. Lightly prick shell all over with fork. Return pan to oven and continue baking until shell is golden, about 10 minutes. Carefully flatten any bubbles in shell. Cool shell in pan on rack at room temperature. The tart shell can be baked up to 4 hours in advance. Cover loosely and hold at room temperature.