Monday, August 23, 2010


Everyone needs a little inspiration, so here is one of the many great recipes from my Wine Lover's Mystery series!

Goat Cheese and Apple-Smoked Bacon Tart

Tart Dough: 9-inch tart pan

1 cup all-purpose flour

½ Teaspoon salt

4 tablespoons cold sweet butter cut into small pieces

1 ½ tablespoons solid vegetable shortening

2 ½ to 3 tablespoons ice water

In a bowl combine flour, salt, butter, and shortening. Quickly work ingredients together with fingers until evenly ,ixed. Add 2 ½ tablespoons of water and gently work into the dough until it comes together. Form into a ball and let rest, covered in plastic wrap, in refrigerator for 30 minutes.

Roll the dough out on a lightly floured surface into a circle about 1/8 inch thick. Place into tart pan, trim the edges leaving a 1 inch margin so that you can fold it under, and crimp edges.

Bake at 425°, using buttered foil and beans or pie weights to keep the crust from risin. Bake 8-10 minutes until the edges are set and slightly brown.


1 teaspoon cookin oil

5ounces diced apple-smoked bacon

3cups sliced red onion

1 tablespoon fresh choppe thyme

1 whole egg

1 yolk

6 ounces Chevre-style goat cheese

1 Pinch nutmeg

1 pinch salt

1 cup half and half

Cook bacon in 1 teaspoon oil until most of the fat has been rendered. Pour off excess fat and add onions. Cook slowly until soft and translucent, add thyme.

Mix eggs with goat cheese, nutmeg, and salt until it has a smooth consistency. Add half-and-half slowly as to prevent lumps, until it is all incorporated.

Spread bacon and onion mixture evenly throughout the tart. Pour on the goat cheese mixture and bake in 350° until custard is set, about 35-40 minutes. Let cool to room temperature before serving.

This tart goes good with Grgich Hills Chardonnay.  Cheers!  Michele

1 comment:

firewoman said...

Sounds like a delicious quiche. I have a recipe for Hot Tequila Shots on as Carol2050, if you want to try something different and adventurous. I don't drink, but I can advise, don't use too much Habenero sauce.

Carol Satterfield

Have blogs on as That's 11 zeros.