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Garlic and Rosemary Goat Cheese Tart Served with Spring Greens and Black Olive Vinaigrette (Emeril Lagasse) Recipe

Garlic and Rosemary Goat Cheese Tart Served with Spring Greens and Black Olive Vinaigrette (Emeril Lagasse) Recipe

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Garlic and Rosemary Goat Cheese Tart Served with Spring Greens and Black Olive Vinaigrette (Emeril Lagasse)

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Ingredients:

Serving

11 oz goat cheese
3/4 cup unsalted butter, softened
1/2 cup ricotta cheese
1 head roasted garlic, pulp mashed
3 large egg yolks
1/3 cup all-purpose flour
1 tbsp chopped fresh rosemary leaves
1 1/2 tsp chopped fresh thyme leaves
1/2 tsp chopped fresh oregano leaves
1/2 tsp salt
1/2 tsp white pepper
1 recipe blind baked savory pie crust, recipe follows
1 lb mixed spring greens
1 recipe black olive vinaigrette , recipe follows
2/3 cup pitted and halved kalamata olives , for garnishing plates

Directions:

Preheat the oven to 375 degrees F.
Into a large mixing bowl place the goat cheese, butter, ricotta cheese, and roasted garlic and beat ingredients with a mixer on high speed until smooth. Add the egg yolks one at a time, then the flour, rosemary, thyme, oregano, salt, and white pepper, mixing well to incorporate.
Pour the cheese mixture into the prepared pie crust and bake until the top is golden and the filling is set, 25 to 30 minutes.
Remove from the oven and allow to cool for 30 minutes before serving.
Toss the greens with enough Black Olive Vinaigrette to just coat the greens and season with salt and pepper, to taste. Serve immediately with slices of the tart. Garnish plates with kalamata olive halves.
Savory Pie Crust:
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, diced
1 teaspoon salt
3 to 4 tablespoons ice water
In a food processor, combine the flour, butter, and salt and pulse until the mixture resembles coarse crumbs. Drizzle in the water and pulse until the mixture comes together. Turn out of the food processor, form into a ball, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 350 degrees F.
On a lightly floured work surface, roll the pastry to a thickness of 1/8-inch and place in a 9-inch tart shell with a removable bottom. Blind bake until lightly golden brown, 15 to 18 minutes.
Transfer to a wire rack to cool.
Yield: 1 crust
Prep Time: 20 minutes
Cook Time: 18 minutes
Black Olive Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
2 tablespoons finely chopped kalamata olives
1/2 cup extra-virgin olive oil
1/4 cup vegetable oil
In a blender combine the vinegar, shallots, garlic, salt, and pepper and let sit for 5 minutes. Add the mustard and olives and blend until smooth. While continuing to blend, add the oils in a thin, steady stream until vinaigrette is smooth and emulsified. Transfer to a nonreactive container and set aside, refrigerated, until ready to use.
Yield: about 1 cup
Prep Time: 5 minutes
Cook Time:
Inactive Prep Time: 5 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	920.94 Kcal (3856 kJ)
Calories from fat	613.09 Kcal
		% Daily Value*
Total Fat	68.12g	105%
Cholesterol	236.93mg	79%
Sodium	324.73mg	14%
Potassium	271.49mg	6%
Total Carbs	45.82g	15%
Sugars	0.79g	3%
Dietary Fiber	7.14g	29%
Protein	36.11g	72%
Vitamin C	0.4mg	1%
Vitamin A	0.2mg	7%
Iron	3.6mg	20%
Calcium	441mg	44%

Amount Per 100 g
Calories	518.77 Kcal (2172 kJ)
Calories from fat	345.35 Kcal
		% Daily Value*
Total Fat	38.37g	105%
Cholesterol	133.46mg	79%
Sodium	182.92mg	14%
Potassium	152.93mg	6%
Total Carbs	25.81g	15%
Sugars	0.44g	3%
Dietary Fiber	4.02g	29%
Protein	20.34g	72%
Vitamin C	0.2mg	1%
Vitamin A	0.1mg	7%
Iron	2mg	20%
Calcium	248.4mg	44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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