The holidays are here
and it’s time to pull out all the stops to bedazzle your guests. This crispy
cheese tart is going to do just that with it’s simple Rosemary scented pie
crust, ooey gooey Goat cheese center and pomegranate jam topping. These tarts
can be made ahead, and warmed up before topping with the pomegranate jam.
The
pie dough is the one I’ve been making religiously even since I learned
how to make it at George Brown culinary. In this recipe, I added some
chopped fresh Rosemary to wake up those tastebuds and get you in the
holiday mood. I’ve filled my tarts with crumbled Goat cheese. I love
this cheese, but I’ve discovered that not a lot of people like the gamey
taste of this cheese, if you wish you can use a cream cheese and feta
blend instead. Once baked I top this will a little Pomegranate jam, some
more crumbled cheese, some Rosemary sprigs and some Pomegranate jewels.
The sweetness from the fruit and jam compliment the creaminess of the
cheese and crunch of the tart beautifully.
Ingredients
10 oz all purpose flour
4 oz, 1 stick cold unsalted butter grated
Pinch salt
2 tsps chopped Rosemary
120 ml cold water
4 – 6 oz Goat cheese crumbled
Pomegranate jam
Pomegranate seeds
Sprigs of Rosemary to garnish
Process
Put the flour, butter, salt, rosemary and cold water in a bowl at the same time and knead
Cover in plastic wrap and keep aside to rest for 30 mins
Roll out the dough and cut circles with a cooke cutter
Insert the circles in a greased mini muffin pan ad bake for 5 mins
Remove and add crumbled goat cheese
Bake for another 5 – 10 mins
Remove, top with jam, some more crumbled cheese a sprig of rosemary and some pomegranate jewels
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