Chevre Goat Cheese And Lox Torte Recipes

GOAT CHEESE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
• Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
• Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
• Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

CHEVRE (GOAT CHEESE)

Steps:

• 1. Pour milk into large pot. Bring up to 80 degrees then remove from heat. Add the DVI chevre culture and stir well. Now add the diluted rennet and stir well again. Cover and let set (on the counter) 18 - 24 hours.
• 2. Cheese is ready to drain once it thickens up like yogurt.
• 3. Line colander with cheese linen or very fine cheese cloth. Pour in cheese mixture then gather the corners and tie. Hang for 6 to 8 hours or until desired thickness.
• 4. Once you remove cheese from cloth, add salt and mix well. Put into a container and refrigerate. Keeps for 1 1/2 to 2 weeks. * If freezing, omit salt. Put into quart freezer bags and flatten for easy storage and quicker thawing. I like to put mine 8 ounces to a bag.

THE DAGWOOD MUFFULETTA TORTE

Steps:

• Cut 1 bread loaf in half crosswise. Roll onto a lightly-floured surface into a 10-inch circle. Cover, and set aside.
• Press together remaining 1 and 1/2 dough loaves, and roll out onto a lightly floured surface into a 12- inch circle. Fit dough into a 9" springform pan, allowing edges to overhang.
• Press spinach and red pepper strips between layers of paper towels, and set aside.
• In a nonstick sauté pan with a bit of oil, saute mushrooms for about 8 minutes; drain.
• Layer half of salami, mushrooms, and olives in dough-lined pan; top with half of cheese slices.
• Layer with half of the ham, spinach, pepper strips, remaining salami, remaining ham, and then artichokes. Top with remaining cheese slices.
• Stir together egg and water. Brush on overhanging pastry edges.
• Top torte with remaining pastry round. Fold overhanging edges over top pastry, crimping as necessary, and press to seal. Brush top with remaining egg mixture.
• Bake at 350 on bottom oven rack 30 minutes. Remove from oven, and cover with aluminum foil, if necessary, to prevent excessive browning.
• Bake 15 to 20 more minutes. Cool in pan on a wire rack. Remove sides of pan, and cut into wedges.

GOAT CHEESE TORTE

Steps:

• Mix goat cheese and cream cheese, add the garlic, add salt.
• Line a small glass bowl (about 2 - 3 cups) with plastic wrap.
• I always put a little oil in first to help hold it down.
• Put about 1/3 of the goat cheese mix into the bowl.
• Flatten with a well oiled spoon.
• Top this with the pesto.
• Put another 1/3 of the goat cheese mix on top of this.
• Put the sundried tomatoes on this.
• Top with the rest of the cheese.
• Put plastic wrap over the top of this.
• Refrigerate for at least 2 hours, and up to four days.
• To serve, invert bowl on a serving dish. Carefully remove the plastic.
• wrap. Serve with baguettes or crackers.

TOMATO AND GOAT CHEESE TART

Steps:

• Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
• Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
• Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.

BAVARIAN APPLE TORTE

Steps:

• Preheat oven to 450.
• Cream butter, sugar and vanilla.
• Blend in flour.
• Press into 9" springform pan and spread with jam.
• Combine cream cheese and sugar.
• Add egg and vanilla.
• Mix well.
• Pour over jam.
• Topping: Toss apples with sugar and cinnamon and spoon over cheese.
• Sprinkle almonds on top.
• Bake at 450 for 10 minutes; then 400 for 25 minutes.
• Cool.

CHEVRE (GOAT CHEESE) AND LOX TORTE

Steps:

• Combine first 7 ingredients in food processor fitted with the metal blade and process until smooth, or combine in a bowl. Taste and adjust flavors.
• Oil a 4 to 5 cup straight sided mold, bowl, or pate terrine (I just use a bread pan). Line with plastic wrap.
• Layer in all ingredients. I start with the lox, then green onion, dill, and cheese mixture. Repeat once more.
• Fold the plastic wrap over the top, press gently to compress the layers, chill until firm, at least 1 hour.
• Invert onto a platter, remove plastic wrap and enjoy!
• Serve with bagel chips, crackers or bread.