At this moment, there are one hundred and forty unbaked biscuits in my freezer, thirty-six pints of petite, perfect strawberries in the refrigerator, ten quarts of creme fraiche in a bucket, and a mess o' cream soon to be whipped to soft peaks. It's been a productive day!
My attention, however, is focused on a remaining slice of goat cheese tart, covered with said berries still warm from the sun.
Goat Cheese Tart adapted from The American Boulangerie by Pascal Rigo
4 oz fresh goat cheese, room temperature
6 oz cream cheese, room temperature
1/4 c + 4 tsp sugar
2 tsp heavy cream
1/2 tsp vanilla extract
1/3 c chopped candied ginger (optional)
extra lg egg yolk
extra lg egg white, whipped to stiff peaks
pinch of salt to taste, depending on the saltiness of the cheese
9" pate sucree shell, partially (half) baked
Fruit of choice
Combine cheeses and mix on medium speed until free of lumps.
Beat in the sugar, then add the cream, vanilla, salt, and ginger, beating on low until combined.
Mix in the egg yolk, then fold in the whipped white.
Pour into the tart shell and bake at 325 degrees for 20 minutes, or until the surface looks dry and slightly puffy. The center will mot be set, but it will firm as it cools. Top with fruit of choice. Alternately, you can bake the tart covered with thin slices of pear, apple, and/or berries, then glaze with melted black current or apricot preserves once it is out of the oven.