Tuesday, March 1, 2016


Ingredients for 6-8 servings

For the Tart dough:

¼ teaspoon fine sea salt
1 egg white
2 cups (224g) almond flour
3 tablespoons (42g) unsalted butter, chilled and cubed

For the Tart filling:

¼ cup (56g) Greek yogurt
1 cup of micro greens (for garnish)
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon (15ml) extra virgin olive oil (plus extra for drizzling)
1 ½ cups (190g) frozen or shelled English peas
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
6 ounces (168g) fresh goat cheese, at room temperature
fine sea salt
freshly ground black pepper

Directions

For Make the Tart Shell:

In the bowl of a food processor, add the almond flour, butter, egg white, and salt and pulse until the mixtures starts to come together.

Place dough in a well greased tart mold, pressing down firmly with your fingers up and around the edges to create an even layer. Prick the bottom of the shell all over with a fork. Put the tart shell in the freezer for 20 minutes while you heat the oven to 350 degrees.

Place the frozen tart shell in the oven and bake until golden, about 15 minutes or until light golden brown. Let cool on a rack.

Allow to cool completely before unmolding and filling. (Placing the tart shell in the fridge will speed cooling and make unmolding easier)

For the Tart Filling and Assembly:

In a food processor, blend together the goat cheese, Greek yogurt, fresh herbs, olive oil, and a pinch of salt and pepper and pulse briefly to combine.

Bring water to a boil. Blanch the peas for about 2 minutes, then shock them in a bowl of ice water and drain.

When the tart shell has cooled, spread the herbed goat cheese filling evenly over the surface with an offset spatula, then cover the entire surface with a layer of peas. Top with the micro greens, drizzle with a little extra olive oil and season with salt and pepper to taste.

Cut the tart into slices and serve.
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