Fresh Goat Cheese Tart with Grapes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 g flour
- 150 g butter, cold
- 1 egg yolk
- 2 Table spoons milk
- salt
- 300 g oat cream cheese
- 4 egg (s)
- 4 sprigs thyme
- 150 g crème fraîche
- 2 teaspoons honey
- Pepper, black, freshly ground
- 200 g rapes, reen, seedless
- 1 teaspoon sugar
- 8 cl grappa
- 40 g almond (s), chopped
- some fat for the shape
Print Recipe
Pin Recipe Instructions
- For the dough:
- Knead the flour, cold butter, 1/2 teaspoon salt, egg yolk and milk quickly to form a smooth shortcrust pastry. Form a ball and wrap it in foil and let it rest in the refrigerator for 30 minutes.
- For the cast:
- Pluck the thyme leaves from the branches, chop them, mix well with the cream cheese, eggs, crème fraîche and honey with a hand mixer, season with salt and pepper.
- Grease a flat tart pan with a diameter of 26 cm, roll out the dough between cling film, lay out the bottom and the edge of the pan with it. Pour in the topping and bake the tart at 180 ° C or at 160 ° C for approx. 50 to 60 minutes until golden brown.
- In the meantime, wash the grapes, cut them in half, mix them with the sugar and grappa in an ovenproof bowl, ignite and let them burn briefly. Let it steep until the tart is finished.
- Roast the almond slices in a pan until light brown.
- Cover the finished tart with the grapes, drizzle some of the grappa over it and sprinkle with the almond slicer.
- This tart is equally suitable as a starter and dessert.
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