John Myers
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Goat’s Cream Cheese Tart on Bed of Lettuce with Fig and Date Vinaigrette
The perfect goat’s cream cheese tart on bed of lettuce with fig and date vinaigrette recipe with a picture and simple step-by-step instructions.
Goat cream cheese tart
- 180 g Butter
- 250 g Flour
- 1 pinch Salt
- 4 tbsp Water
- 250 g Dried cranberries
- 0,5 tsp Ground cardamom
- 0,5 tsp Ground coriander
- 5 tbsp Sugar
- 100 ml Orange juice
- 0,5 bunch Thyme
- 1 pinch Pepper
- 1 piece Egg
- 200 g Goat cream cheese
- 3 piece Figs
salad
- 300 g Leaf lettuce
- 200 g Cherry tomatoes
- 2 tbsp Roasted pine nuts
vinaigrette
- 4 tbsp Olive oil
- 5 tbsp Fig balsamic vinegar
- 1 shot Fig vinegar
- 4 tbsp Water
- 1 pinch Sea-Salt
- 1 pinch Pepper from the grinder
- For the tart, knead the butter, flour, salt and 4 tablespoons of water into a smooth dough and let it rest for 30 minutes.
- Mix the cranberries with the spices, sugar and juice. Mix the thyme leaves with the egg and goat cheese until smooth and season with salt and pepper.
- Roll out the dough thinly on a floured work surface. Cut out 4 circles of dough, each 15 cm in diameter. Pour the dough into greased molds and press down.
- Spread the cranberry sauce on top, brush with goat cheese and fold the excess dough inwards. Bake the tarts in the preheated oven at 200 ° C on the lowest rack for 20 minutes.
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