Sometimes there’s just a simple need for a cheesy fix.
I lay no claim to making the tart case, and frankly wish I could remember where I bought them. They were short and crisp and an ideal vehicle for a decent slice of goats cheese, browned ( lower shelf in a medium oven) to the point of a sigh but not bubbling or collapsed.
Served on ‘fridge raid’ salad with a few seeds for texture, I added some braised figs that were cheered by their experience, having become a little lack luster. They are now over their abandonment issues.
Once the warm tarts were in place on their beds of salad. They were swiftly criss-cross drizzled with a dark balsamic, which has to be used before it completely drips out of vogue and becomes so ‘last week Dharlings’. The other is a drizzle of a sharp Raspberry dressing.
For the Raspberry dressing
To make the raspberry dressing, whizz about 10-15 raspberries in a little food processor ( or mash and push through a sieve and then pass the goop through a disposable cloth / muslin in the sieve to contain the pips etc.) . Combine the raspberry juice with 1-2 dessert spoons of cider vinegar and about the same of honey. Start with one spoon of each and the taste the dressing, add the rest ( or not ) to adjust the sweet and sour notes to your liking.
Then just drizzle away.
Tip: Use the rest as a dipping sauce for tiny little bite size meringues as a pre dessert – yum!
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not fair to be confronted with such delicious looking and sounding food when one is not allowed to eat it
Ooooh! Simple, tasty, and pretty as a picture! I could eat this alone OR in company.
Oh, goat cheese… YUM.
Love this goat cheese tart idea, and the pictures are lovely. I want to dig in.
Looks great! Congratulations for all the tasty food you’ve prepared!!!
I cooked myself something similar ….. if you’re curious to see 🙂 : http://dulceiutesarat.wordpress.com/category/2-antreuri-starters/salate-salads/salata-cu-branza-de-capra-pane-goat-cheese-salad/
Reblogged this on Recipe Reblog.
This looks so perfect. YUMS