In Good Taste - Three Cheese Tart Recipe

Three Cheese Tart with O&CO. Beet & Red Onion Confit

August 07, 2014
3-cheese-tart-with-beet--onion-confit BLOG Main

O&CO.'s Beet & Red Onion Confit takes this savory tart to the next level.  The baked cheese with mint pairs perfectly with the sweetness of the beets.  Great as a main with a side salad or as an appetizer.  Serve it warm just out of the oven and only crumbs will remain...

Three Cheese Tart with O&CO. Beet & Onion Confit

Serves 6

 

Instructions:

To prepare the dough:  mix the flour and butter in a food processor.  Add the milk and a pinch of salt and knead vigorously for several minutes.  Wrap in plastic wrap and refrigerate until well chilled, for about 30 minutes. (Store-bought pastry dough can be used to save time.)

Preheat the oven to 350 degrees.  Spread out the dough on a lightly floured work surface and gently shape in a pre-buttered pie dish.  Line tart shell with foil or parchment paper and fill with pie weights or dried beans.  Bake for 10 minutes, then carefully remove foil and weights and leave to cool.

In a bowl, mix the goat cheese with the chopped mint, pinch of O&CO. Fleur de Sel Natural Sea Salt and pepper, and add O&CO. Piment d'Espelette.  Spread the cheese mixture over the bottom of the pre-cooked pastry and add the crumbled feta.  

In another bowl, mix the creme fraiche with the whole eggs and the yolks, add the Four Spices seasoning and the grated Parmesan cheese, salt and pepper. Pour the mixture over the tart and bake for about 30 minutes, or until the tart crust is golden.  Allow to cool.

Spoon the O&CO. Beet & Red Onion Confit over the top of the tart.  Serve with arugula salad lightly dressed with oil and vinegar. 

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