Spring has arrived in Beaufort, South Carolina, and there’s nothing quite as refreshing as this incredible Pea and Herbed Goat Cheese Tart to celebrate the new season! Chef Elizabeth Jenkins presents this dish in the exclusive Coosaw Point video series, TASTE!
Spring has sprung! Wow your family and guests with this amazing Pea & Herbed Goat Cheese Tart Recipe, brought to you by Chef Elizabeth Jenkins at the Coosaw Point clubhouse!See the recipe at: http://coosawpoint.com/taste-pea-herbed-goat-cheese-tart-recipe/Video by: The Lills Video
Posted by Coosaw Point on Thursday, April 7, 2016
Follow Chef Elizabeth in the video as she walks you through the amazing Gluten and Grain Free recipe. Learn some fun tips as she cooks at the Coosaw Point clubhouse and find the full recipe below to make your very own tart. Surprise your family and guests with fresh spring peas, tangy goat cheese and layers of fresh garden herbs!
Pea & Herbed Goat Cheese Tart Recipe
*You will need a 9 inch tart pan | Prep Time: 45min | Cook Time: 15min
- 2 cups (224g) almond flour
- 3 tbs. cubed + chilled unsalted butter
- 1 egg white
- 1/4 tsp. fine sea salt
- 6 ounces (168g) room temp goat cheese
- 1/4 cup (56g) Greek yogurt
- 1 tsp. (15ml) extra virgin olive oil
- 2 tsp. chopped fresh basil
- 2 tsp. chopped fresh chives
- 1 tsp. chopped fresh mint
- 1 tsp. chopped fresh parsley
- Ground black pepper
- Fine sea salt
- 1 1/2 cups (190g) fresh peas
- 1 cup of microgreens
- Add almond flour, butter, egg white, and salt to food processor and pulse until mixed.
- Put dough in a well greased tart mold, press down firmly around the edges and poke the bottom of the shell with a fork all over.
- Heat your oven to 350 and place the shell in the freezer for 20 minutes.
- Bake for 15 minutes and let it cool.
- Speed up the process by placing the shell in the fridge.
- Blend the goat cheese, Greek yogurt, fresh herbs, olive oil, salt and pepper in a food processor.
- Boil water and blanch peas for 2 minutes, then toss them into a bowl of ice water and drain.
- Spread the herbed goat cheese filling and cover the entire surface with a layer of peas.
- Top the shell with micro greens, extra olive oil, salt and pepper to taste.
- Cut the tart into slices, serve and enjoy!