Goat cheese, grilled onion, and bacon tarts

  • Double crust pie recipe
  • 5 medium fingerling potatoes
  • 1/2 lb. bacon
  • 1 1/2 T. olive oil
  • 1 medium onion, thinly sliced
  • Salt and freshly ground pepper
  • flour, for rolling
  • 8 oz. chevre goat cheese
Directions
  1. Place potato in a small saucepan, bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
  2. Cook the bacon until crisp; transfer to paper towels. Cut into 1 inch and smaller pieces.
  3. Cook Onions in bacon grease until softened and browned, about 10 minutes; place on paper towel when done.
  4. Preheat the oven to 375°.
  5. Make the tarts free form, or use large muffin pan. (I actually rolled the whole crust out, used a measuring cup to cut the circles – a stroke of luck they were the perfect size – and then lined the bottoms of giant muffin pans I have that I never use because the muffins would be huge!) For the free form style - Divide crust dough into into 12-16 balls and roll out to 1/8 inch thick. Transfer the rounds to a parchment lined cookie sheet. Press edges up to make crust. lightly brush with olive oil.
  6. Top the pastry rounds with the cheese, onion, potato slices, bacon and more cheese.
  7. Season with salt and pepper.
  8. Top the pastry rounds with the cheese, onion, potato slices, bacon and more cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.

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Masa Tart with Ricotta and Goat Cheese

This is yet another recipe from Beatrice Ojakangas cookbook ‘Pot Pies’. I think I did something wrong, because ol’Beatrice has been all winners until this one.

Masa Crust:

1 1/4 cup masa harina

1 tsp. sugar

1/2 tsp. salt

5 T. chilled, unsalted butter, diced

3-4 T. ice water

Filling:

1 cup ricotta

6 oz goat cheese

2 eggs

2 T. chopped chives

1 tsp. fresh Thyme

1/2 tsp salt

Freshly ground black pepper

Also:

Tomato salsa

Sour cream or plain yogurt

 

Directions:

For the crust, mis masa marina, sugar and salt in a bowl. Cut in butter until it resembles coarse crumbs. Sprinkle in water and mix. It will have the texture of cottage cheese.

Preheat oven to 425 degrees. Press crumbs firmly into bottom and sides of tart pan. Line with foil. Bake for 12 -15 minutes, until edges begin to brown.

For filling, whisk together filling ingredients, pour mixture into partially baked crust. Reduce heat to 350 degrees and bake the pie for 30-35 minutes or until the filling is set and a knife can be inserted and come out clean. Serve in wedges with a dollop of sour cream and salsa.