Dear readers of Cuore di Pane! How are the festivities going? I am here again for our weekly appointment with a new post. Since I started with the blog I try to introduce to you a new recipe every week usually prepared during the weekends. But unluckily to me, I had terrible flu the first part of the Spanish Christmas so I didn’t have time to update the blog.
Anyway, I did not think I would have the opportunity since Thomas and I had the idea to go on a getaway with Scooby. But at the beginning of November, we received an invitation to a wedding in Bologna in January. For this reason, Thomas changed his holidays and we are staying and celebrating Christmas here.
In spite of being ill, I had the opportunity to take a look at new recipes I want to taste and read some old Italian cooking magazines. In the meantime, today I am just here to give you my special touch with this recipe: a goat cheese tart. Perfect for alternating the blow out meals we have in Spain during this long season.
Happy New Year 2018!
INGREDIENTS for a 36 x 13 x 3 cm / 14 x 5 x 1’5 inches mould
300 gr all-purpose flour (2 cups)
180 gr unsalted butter (¾ cup)
50 ml heavy cream (¼ cup)
Salt to taste
450 ml heavy cream (1 ½ cups)
2 medium eggs
Half of a leek
2 goat cheese rolls
Preheat the oven to 200ºC (390ºF). Start by preparing the crust of the tart. In a working surface place the flour making a well in the center and put the unsalted butter already cut into small cubes, salt and heavy cream (50 ml or ¼C). Using your hands, mix until everything is well-combined. If it’s too sticky, add more flour but if it’s too dry, then add more butter.
Wrap it in clingfilm and let it rest in the fridge for at least 2 hours. Meanwhile in a pan, cook the leek with a bit of olive oil, for 5 minutes at medium heat. Remove from the heat, add the eggs, thyme leaves and 450 ml heavy cream (1 ½ C) and then blend everything.
Now take the dough out from the fridge and knead it with a rolling pin. Roll it out on the mould and stick the fork into it. Add the filling prepared before and cut the cheese goat into 1cm-wide-slice placing them on top.
Bake 10 minutes to 200ºC (480ºF) and 10-15 minutes more to 180ºC (350ºF).
Photography: Carlota Fariña
More in Instagram: #carlotafariñafoodgram