Rhubarb Tart with Fresh Goat Cheese
I have found the secret to the universe, and it is 8 oz. (200 g.) of fresh goat cheese and 2 eggs. Yes, that is an exaggeration, but when an easy-to-remember ingredient combination has so many recipe possibilities, it feels like an important discovery.The quantities – 8 oz./200 g. and 2 eggs are enough for a 9-inch (23 cm) tart filling. The mixture is thick enough for a freeform galette, soft enough to fill some phyllo turnovers, and so subtly flavored that it can be used as a base for both sweet and savory creations. (Once baked, it has a mild tang and a rich, cheesecake-like texture I simply can’t get enough of.) It is sturdy without being heavy and travels well enough to withstand several miles of jostling in a backpack. (The savory galette in question here was tightly wrapped…but still. It didn’t even crack.) It keeps well, it won’t turn a crust soggy, and it tastes even better the next day.I used the filling to stretch a small bunch of rhubarb into a tart and the results were sublime enough to share.Extra-Buttery Crust Dough (or your favorite piecrust recipe)Rhubarb12 oz./350 g. rhubarb¼ cup sugarGoat Cheese Filling8 oz. (200 g.) fresh goat cheese2 to 3 Tbs. milk, optional2 eggs1/3 cup (70 g.) sugar, plus more for dusting tart1 tsp. grated lemon zest(PREPARE the pie dough.)CUT rhubarb into thin 2 or 3-inch (5 to 8 cm.) sticks. Toss with the sugar in a medium bowl, and let macerate 30 minutes.MEANWHILE, whisk the goat cheese in a small bowl until soft and creamy. Thin with a little milk if necessary. Whisk in the eggs, then the sugar and lemon zest until smooth.ROLL out pie dough.Preheat oven to 400˚F/200˚C. Drain any liquid from the rhubarb and add it to the goat cheese filling. Spread the filling in the prepared tart crust with a spatula. Top with the rhubarb sticks, arranging them with the colorful skin side up.Bake 10 minutes. Reduce oven heat to 350˚F/180˚C and bake 20 to 25 minutes more, or until the crust is golden brown. Cool completely, then unmold and sprinkle with sugar just before serving.
Extra Recipe:
Leek and Goat Cheese Galette
Whisk together 8 oz./200g. fresh goat cheese and 2 eggs in a medium bowl. Stir in 2 cups sautéed leek greens and 1 cup grated Gruyère cheese, and season with salt, pepper, and grated nutmeg. Spread the mixture in the center of an 11-inch round of pie dough, phyllo layers or layered buckwheat crêpes (galettes), sprinkle with ¼ cup more grated cheese, then fold up the sides to shape the galette. Bake 40 to 45 minutes at 350˚F/180˚C or until filling is firm and crust is golden brown.
Fresh Herb and Goat Cheese Phyllo Triangles
Whisk together 4 oz./100 g. fresh goat cheese and 1 egg in a small bowl, thinning with milk until the mixture is smooth and creamy. Fold in ½ cup chopped chives, scallions, wild garlic, basil, or sorrel.Set 1 sheet phyllo dough with long side closest to you, then brush it with melted butter or olive oil, and top with a second sheet. Brush once more with butter or oil. Cut the layered phyllo rectangle into 4 strips. Spoon 1 Tbs. goat cheese mixture at the bottom of each strip, then fold the phyllo around the cheese like you’re folding a flag. Place on a lightly greased baking sheet, and repeat with the remaining filling and 4 more phyllo sheets (you should have 16 triangles in all) Brush the tops of the triangles with butter or oil, and bake 15 minutes, or until golden brown.