Old School Middle Eastern Recipes with Some Modern Day Twists

Month: June 2020

Vegan Pistachio Orange Tahini Cookies

Vegan Pistachio Orange Tahini Cookies

Pistachio, orange, tahini: that’s a nice amount of flavor in one cookie! On top of that, it’s vegan! But there’s a secret ingredient that makes this cookie extra creamy and flavored: halva, a flaky tahini dessert. I’m a sucker for any sesame confection. I love […]

Lemon Rosewater Loaf Cake

Lemon Rosewater Loaf Cake

This lemon rosewater loaf cake is inspired by both my grandmas. It has a bright lemony flavor, and is laced with a hint of rosewater. The texture is delicate and velvety. And, per usual, it is perfect with a cup (or two, or three…YOLO, this […]

Beet and Orange Goat Cheese Tart with Tarragon Crust

Beet and Orange Goat Cheese Tart with Tarragon Crust

When I was a kid, goat cheese was my go-to ingredient for making new recipes… I mean I was 12, so the extend was goat cheese, walnut salsa or goat cheese grilled cheese with pear and balsamic. I was infatuated with it’s creaminess and tangy flavor, versatile with both sweet and savory foods. In experimentation mode, I quickly jumped to create a summer time savory tart with my number 1.

This goat cheese tart is topped with beet, oranges, and honey. It’s perfectly sweet, savory, and creamy and displays so nicely with the pop of burgundy and orange. Perfect appetizer centerpiece for your next gathering or low-key barbecue.

Beet and Orange Goat Cheese Tart with a Tarragon Crust

Cook Time 30 mins
Course Appetizer, Snack
Servings 8 slices

Ingredients
  

Tarragon Crust

  • 1 1/2 cups flour
  • 12 tbsp unsalted cold butter
  • 1/2 tsp salt
  • 1 1/2 tsp dried tarragon
  • 3-5 tbsp ice cold water

Goat Cheese Filling

  • 8 oz goat cheese
  • 1/2 shallot
  • 1 tbsp lebne
  • 1 tbsp heavy cream
  • 1/2 tsp salt

Topping

  • 3 roasted beets at room temperature
  • 2 oranges supremed
  • 2 tbsp honey
  • 2 tbsp shelled roasted pistachios

Instructions
 

Make the tarragon crust

  • Combine flour, salt and tarragon in a food processor. Pulse about 10 times until tarragon is evenly dispersed in mixture
  • Cut cold butter into small cubes and add to food processor. Pulse until flour looks like cornmeal
  • Start to add cold water tablespoon by tablespoon. Stop adding water once mixture sticks together
  • Take dough out of food processor, cover, and form into a disc
  • Place dough in fridge for 30 minutes
  • Heat oven to 400 F
  • Roll dough out about 1/8 inch thick and place into a tart pan
  • Using a fork prick holes into the base of the tart dough
  • Cover crust with foil and add pie weights on top of dough. Place in the oven for 15-20 minutes until crust just starts to golden
  • Let the crust cool before adding filling

Filling

  • Set oven to 350 F
  • Finely chop shallot in a food processor
  • Add goat cheese, lebne, heavy cream, salt and egg and blend into food processor with shallot until creamy
  • Add filling to tart and place in oven for 10-15 minutes. Remove from the oven once the filling has set

Tart Topping

  • When tart is still warm, top honey on top of goat cheese
  • Thinly slice roasted room temperature beets*
  • Supreme orange slices
  • Make any pattern with the beets and orange on the tart
  • Roast pistachios on stove in a small pan
  • Top tart with roasted pistachios

Notes

*To prepare the beets: roast in oven at 450 for 40-60 minutes until the beet is tender and can easily be stabbed with a fork. Peel the beet once cooled.