Taste Restaurant, Café & Events Featured Recipe Spring 2006

Quillisascut Chevre Tart
with Rhubarb Compote and Candied Ginger

Makes 8 servings (one 10-inch tart)

Ingredients

For the tart dough:

  • 1 cup AP flour, sifted
  • 2 tablespoons Marcona almonds
  • 1/4 cup sugar
  • pinch of salt
  • 1 tablespoon minced lemon zest
  • 1/4 cup cold butter, cut in small pieces
  • 1 egg yolk
  • 2–3 tablespoons ice water

For the tart filling:

  • 1/2 pound Quillisascut chevre
  • zest of 1 lemon
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup cognac
  • 1/4 cup whipping cream
  • 3 eggs, separated

For the rhubarb-ginger compote:

  • 1 1/2 pounds rhubarb, washed and trimmed
  • 1/2 cup light brown sugar
  • 1 teaspoon flour
  • juice and zest of 1 orange
  • 1/8–1/4 teaspoon ground cloves
  • 1 pint diced early strawberries or any berry
  • 1 tablespoon minced candied ginger

Preparing the Tart Dough
Preheat oven to 350º F. In a food processor, chop the almonds with the flour until fine. Add the sugar, salt and lemon. Pulse until combined. Pulse in the butter until it is the size of peas. Combine the egg yolk and 2–3 tablespoons of ice water. Drizzle mixture into the dough until the dough forms a soft ball. Wrap the ball in plastic wrap and rest in the refrigerator for at least 2 hours.

When ready to roll out the dough, allow the dough to warm up slightly. On a lightly floured work surface, roll the dough out to an 1/8-inch thickness. Line a 10-inch (removable bottom) tart pan; be sure to press the dough carefully around the bottom edges of the mold.

Dock the tart with a fork and pre-bake the shell for 12 minutes or until edges are lightly golden. Reserve and cool.

Preparing the Filling and Baking the Tart
In a food processor, puree the goat cheese, lemon zest, sugar, flour, nutmeg and salt until smooth and free of lumps. Add the cognac and cream and combine. Add the 3 egg yolks and combine.

With a hand held mixer or stand mixer, whip the egg whites until frothy and able to hold soft peaks. Fold the egg whites into the mixture.

Pour mixture into the tart shell and bake for 15 minutes or until just set (you will know when the tart is done when the edge of the filling is slightly firm and the center is still a little loose). The color of the tart should not brown. Remove from oven and cool. The custard will finish cooking and continue to set as it cools.

The tart is at its very best refrigerated and served the next day. Serve with rhubarb-ginger compote or any of the season’s best fresh fruits, lightly dressed with honey and fresh mint.

Rhubarb-Ginger Compote
Preheat oven to 400º F. Slice rhubarb into 1/2-inch chunks. In a bowl, toss the rhubarb with the brown sugar and flour. Add the orange juice and cloves. Stir to combine. Place in an 8 x 8 inch glass pan and cover with foil. Bake for 35–40 minutes or until the fruit is tender. Remove the foil and fold in the strawberries and candied ginger. Allow to cool and serve at room temperature or chilled.

Recipe by CR Conville, Executive Chef, Taste

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