Goat Cheese Tart

Served this with grilled pork tenderloin and two bean salad - yum. Didn't have the correct pan so I just used a shallow pie plate and cut the crust down so it wouldn't be too high up the sides of the dish - I made the lines around the top with the edge of a fork just to make it look nicer.  Forgot to take a picture after it was baked but I got one of the last piece before I ate it for lunch! It's a nice, different, tasty side dish to the pork.


1 1/2 cups all purpose flour, plus more for dusting
1 teaspoon baking powder
salt and pepper
6 Tablespoons cold unsalted butter, cut into small pieces
3 large eggs
1/2 cup plus 3 Tablespoons heavy cream
8 ounces goat cheese
2 Tablespoons chopped fresh parsley
1 teaspoon nutmeg

1. In a large bowl, sift flour, baking powder, and 3/4 teaspoon salt. Using two knives or a pastry blender, cut butter into flour mixture until it resembles coarse meal. Mix in 1 egg and 3 Tablespoons heavy cream. (If too dry, add more cream.) Shape dough into a disk, cover with plastic wrap and refrigerate until chilled, 30 minutes or up to overnight.
2. Preheat oven to 350'. In a medium bow, mix together cheese, remaining eggs and heavy cream, parsley, and nutmeg. Season with salt and pepper.
3. On a floured surface, roll out dough. Fit into an 11 1/2"x8" tart pan with a removable bottom, rolling pin over top to cut off excess dough. Pour filling into crust. Bake until golden, 25 to 30 minutes. Transfer to a wire rack and let cool, about 15 minutes, before removing tart from pan.

10 servings. Per serving: 270 calories, 8g protein, fat 20g, carb 15g, sodium 162mg.