Moving day is exhausting… and anyone who has ever moved can attest to the fact that perhaps the single-most overlooked item is food (…and drink).
As promised: For all of you who have been waiting for our Goat Cheese Tart Recipe … the one that Alexandra and Vicki occasionally deliver on Moving Day … here you are:
Chevre Goat Cheese Tart … Miami Real Estate Cafe Style
Chevre Goat Cheese Filling (room temperature ingredients):
8 ounces chevre goat cheese
1 cup heavy cream
2 cloves garlic (minced or pressed)
2 egg yolks
2 pints cherry tomatoes (or grape tomatoes) – halved
2 tablespoons fresh rosemary (chopped fine)
1 tablespoon fresh thyme (chopped… dried is fine, if you don’t have fresh). By the way, both herbs grow really well in Miami.
Salt & Pepper to taste
Drizzle of Extra Virgin Olive Oil
Pie Crust Recipe is below. Bake pie crust in a 10″ tart pan (where the bottom pops out) – until slightly golden in color. Prick first so as to prevent the crust from bubbling. 450 degrees (approximately 12- 15 minutes). Cool pie crust. Lower the oven temperature to 350 degrees. All ingredients at room temperature. Combine goat cheese and cream in a saucepan over moderate heat until cheese is melted. Cool slightly and beat in egg yolks and garlic and pepper to taste. Pour cheese mixture into prepared pie crust and bake until custard sets (about 12-15 minutes). Remove from oven and turn oven to 375 degrees. Arrange halved tomatoes on top of the custard. Sprinkle with chopped rosemary and thyme. Drizzle with olive oil, and salt and pepper to taste. Bake until tomatoes are wrinkled (about 10-12 minutes). Cool before removing from pan … and serve at room temperature. (Do not refrigerate.)
Tart/Pie crust: If you are pressed for time, Pillsbury deep dish pie crust or Marie Calendar’s Deep Dish are perfect. Thaw two frozen pie crusts, and press them into a single tart pan, using most of the second crust to form the sides to the tart. Prick the bottom of the crust before cooking. If you have time this Boller recipe pie crust is worth trying:
Boller Pie Crust Recipe (all ingredients ice-cold):
2 cups flour
1 cup unsalted butter
1 teaspoon salt
ice water
Sift flour and salt together. Cut shortening into the flour mixture with two table knives, until mixture is crumbly. Slowly add enough ice water to hold the mixture together. Chill 1/2 an hour. Roll into 1/4 inch pie crust and press into tart pan.
Enjoy … and please call us when you’re ready to move again! Happy Holidays from our house to yours… Alexandra and Vicki Restivo.
