Shrimp and Goat Cheese Tart
Source of Recipe
List of Ingredients
5 ounces goat cheese, thinly sliced or crumbled
3/4 pound small cooked shrimp, peeled and
1 1/2 Tbsp. minced chives or parsley
1-2 Tbsp. minced sun-dried tomatoes (optional)
3/4 cup milk
Salt and pepper
Cream Cheese Pastry
1 1/2 cups all-purpose flour
6 ounces cream cheese, cut in chunks
1/2 tsp. salt
3-4 Tbsp. chilled water, more if needed
To make the pastry dough, put the flour, cream cheese and salt in the work bowl of a food processor and pulse until the mixture has a sandy consistency. Add about 3 tablespoons of the water and continue pulsing the food processor until the dough forms a ball when squeezed in your hand. Add more water by the teaspoon as necessary. (Note: do not overwork the dough or it will be tough; use short, quick pulses of the machine.) Turn the dough out on to the work surface and form into a ball. Alternatively, cut the cream cheese into the flour with a pastry cutter, add the salt and sprinkle with water, stirring in just enough to form a ball. Wrap the dough in plastic and refrigerate for at least 30 minutes. Preheat the oven to 400°F.
When the dough is well chilled, unwrap it and put it on a lightly floured work surface. Roll out the dough to a roughly 12-inch circle and use it to line a 9-inch pie or tart pan. Trim the edges with kitchen scissors or a small knife and prick the bottom with a fork. Using your fingers or a pastry crimper, pinch the dough around the edge to form a decorative trim. Cut a piece of foil about 20 inches long and loosely crinkle it to fit in the pastry shell. Alternatively, line the pastry shell with beans or pie weights. Bake the shell until set and beginning to brown, about 15 minutes.
Take the pie shell from the oven and lower the oven temperature to 375°F.Scatter the goat cheese over the bottom and arrange the shrimp over the cheese. Sprinkle the chives and sun-dried tomatoes, if using, over the shrimp. In a small bowl, combine the eggs, milk, salt and pepper. Whisk to thoroughly mix, then pour evenly over the shrimp filling. Bake until the filling is set, 25 to 30 minutes. (To test, insert the tip of a knife into the filling; it will come out clean when the filling is cooked.) Let sit for at least5 minutes before serving. Serve warm or at room temperature.