This delicious cheese tart makes a great dessert or snack, and goes well with wine. For most wines, Boursin works best, but if you’re having Sauvignon Blanc, use goat cheese. The recipe is from Tassie Pippert, host of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 1 pie shell dough for a 9'' pie
- 1 T. butter
- 3 large shallots minced
- 10 ½ oz spreadable cheese (Boursin or Goat)
- 3 large shallots minced
- Pie plate or tart shell
- Mixing bowl
- 1 c. heavy cream
- 3 large eggs and one extra yolk
- 1 T. dried basil
- 1/4 t. salt
- 1/8 t. freshly ground black pepper
- non-stick spray
- Small sauté pan
Directions:
Step 1: Preheat the oven to 350 F.
Step 2: Spray a pie plate or tart shell with non-stick spray and gently line the pan with the pie dough.
Step 3: In a small sauté pan heat the butter and sauté the shallots until translucent. Allow it to cool slightly.
Step 4: In a mixing bowl stir the cheese, cream, eggs, and egg yolk until well blended. Stir through the basil, salt, and pepper, and sprinkle in the shallots.
Step 5: Then pour the mixture into the shell and place on the middle rack of the pre-heated oven. Bake for 40 minutes or until a knife inserted into the center comes out clean.
Step 6: Cool for 15 minutes before cutting or chill overnight and serve warmed or at room temperature.
Serves 8-10