by dashandbella
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Rivka's Testing Notes:
Expand Collapsedashandbella's Notes:
Expand1 1/4 cup all-purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
8 tablespoons butter (1 sick), cold and cut into approx. 1 inch square pieces Ask a question about this ingredient
4-6 tablespoons ice water Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
4 tablespoons heavy cream Ask a question about this ingredient
1 cup basil leaves, roughly chopped Ask a question about this ingredient
10 ounces creamy fresh goat cheese Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1/2 teaspoon lemon zest Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
pepper to taste Ask a question about this ingredient
3 ears corn, kernels cut off the cob Ask a question about this ingredient
4 tablespoons parmesan, finely grated Ask a question about this ingredient
3 tablespoons pine nuts (optional) Ask a question about this ingredient
----- Ask a question about this ingredient
for the basil/lemon oil: Ask a question about this ingredient
1/2 cup basil leaves Ask a question about this ingredient
1/2 cup mild olive oil Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
Using a food processor, mix together flour and salt.
Ask a question about this stepAdd half of the butter cubes. Pulse until mixture resembles cornmeal. Add 2nd half of butter and pulse only a few times until chunks are the size of peas.
Ask a question about this stepPour in 4 tablespoons of the ice water. Pulse 2-3 times. You want the dough to be slightly moist with some dry flour still visible. You can test it by pressing it together between your fingers. It should just come together. Press into a disc in saran wrap. Refrigerate for at least an hour.
Ask a question about this stepPreheat oven to 375° F.
Ask a question about this stepRoll the dough out and place in desired tart pan. Blind bake the tart shell for 15 minutes. Set aside.
Ask a question about this stepIn the bowl of a standing mixer, combine egg yolk, cream, basil, goat cheese, lemon juice and zest, salt, and pepper. Beat until smooth.
Ask a question about this stepBy hand, fold in the corn kernels so as not to crush them.
Ask a question about this stepSpread corn and goat cheese mixture evenly into the partially baked tart shell.
Ask a question about this stepSprinkle parmesan evenly over the top. Sprinkle on the pine nuts about 10 minutes into the cooking time so that they don't get too brown.
Ask a question about this stepBake for 30-40 minutes until puffed and golden.
Ask a question about this stepWhile the tart cooks, bring the oil to just under a boil. Turn off heat. Carefully stir in basil leaves and lemon juice. Allow to cool for 10 minutes. Blend in a blender or food processor. Strain. Set aside.
Ask a question about this stepServe the tart room temperature or slightly warm. Drizzle a bit of basil/lemon oil over the tart before serving.
Ask a question about this stepyes. the texture is similar to an italian cheesecake. it's not creamy. it's crumbly for sure. if you like, try adding a bit more cream. add the lemon zest but leave out the lemon juice. i think the acid makes the cheese split. i find this texture appealing (because it reminds me of italian cheesecake) but it should be much creamier this way. i'll try it that way too and let you know. if you try it, let me know. thanks for your feedback!
Just wondering if you think could work w/o a crust? If so, how would you manage that? Thx!
lksugarman: yes. i think it would work without a crust. just make sure to butter your dish very well. i worry that it might stick. let me know how it works!
Made it this weekend and it was *wonderful*. Especially loved the lemon. Thanks!
that's a great question. the corn goes into the mixture raw. that way it won't overcook. let me know how it tastes if you make it.
Perhaps this is a silly question, but should the corn be cooked beforehand or added in raw?
So cool that this is an editors' pick. Rivka, I love how you described the cooked tart as a "hot pillow." Perfect description. I'm going to do a post about this on my blog sometime in the next few weeks. I'll send over the link when it's done. Thanks for all the encouragement!
I made this for dinner on Sunday and three of us ate the entire thing. It was FANTASTIC. I had never made a pie/tart crust before and so was especially pleased that this one is so easy and so delicious. Honestly, I cannot say enough good things about this recipe. Throughout dinner the three of us kept saying (with mouths full) "damn, this is good."
This looks gorgeous!
whoops. not sure how the corn kernels jumped down into the basil/lemon oil section. the corn belongs in the list right above 4 tablespoons of parmesan. definitely wouldn't want those corn kernels in the basil/lemon oil! just tried to fix it but i guess time is up. so much fun though. just made this tart again tonight for my family. it reminds me of a savory southern italian ricotta cheescake. it tasted great with a hearts of romaine salad with avocado and anchovy dressing. thanks, phyllis (dashandbella)
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Loved the flavor of this amazing recipe, but the texture was too crumbly. Not sure if it was the type of goat cheese I used. I would make it again as is, but I feel like the texture could be improved upon. Any recommendations for making it smoother?