Goat Cheese Tart
Recipe from Better Homes and Gardens

Serve this savory goat cheese and herb tart with a salad tossed together from ingredients gathered at the farmer's market.


Goat Cheese Tart

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Servings: 8 servings
Prep Time: 25 mins
Total Time: 55 mins
Related Categories: Creative Lunches, Garlic, Lemons, Light Dinners, Low Calorie, Low Calorie Dinners, Low Carb
 
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Ingredients
  • 1  tablespoon
    butter, softened
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  • 2  tablespoons
    fine dry bread crumbs
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  • 4 
    eggs
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  • 8  ounces
    fresh goat cheese (chevre)
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  • 1/2  cup
    creme fraiche
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  • 1  tablespoon
    snipped fresh basil
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  • 1  tablespoon
    snipped fresh chives
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  • 1  teaspoon
    snipped fresh parsley
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  • 1  teaspoon
    snipped fresh lemon verbena*
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  • 1/2  teaspoon
    snipped fresh rosemary
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  • 1/2  teaspoon
    snipped fresh lemon thyme*
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  • 1/2  teaspoon
    salt
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  • 1  clove
    garlic, minced
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Directions
1.
Preheat oven to 300 degree F. Butter a 9-inch quiche dish and sprinkle with the bread crumbs; set aside.
2.
Separate eggs. Place whites in a medium mixing bowl; set aside. In a large mixing bowl beat the yolks with an electric mixer on medium to high speed for 3 minutes or until thick and lemon color. Add goat cheese, beating just until smooth and creamy. Add creme fraiche, herbs, salt, and garlic and beat until just combined.
3.
Wash beaters thoroughly. Beat egg whites with an electric mixer on medium speed until stiff peaks form. Gently fold beaten whites into goat cheese mixture. Pour into prepared dish.
4.
Bake for 30 to 35 minutes or until tart is puffed and golden brown and a knife inserted near the center comes out clean. Serve warm. Makes 8 servings.

Note
If you can't find lemon verbena or lemon-thyme, substitute 1 teaspoon finely shredded lemon peel and 1/2 teaspoon snipped fresh thyme.
Nutrition information
Calories 174, Total Fat 14 g, Saturated Fat 8 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 136 mg, Sodium 347 mg, Carbohydrate 2 g, Total Sugar 1 g, Fiber 0 g, Protein 9 g. Daily Values: Vitamin C 1%, Calcium 7%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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