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no bake Goat Cheese Tart with Tomato Compote
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Servings:
8 people
Author:
Prep Time
1 hour
Total Time
1 hour
Course:
Appetizer
Cuisine:
French
Mediterranean
Keywords:
cherry tomatoes
cheesecake
No bake cheesecake
savory
Starter
Shallot
thyme
goat cheese
apps
🧂 Ingredients
1.5 cups
Crackers
savory, whole wheat
8 tbsp
Unsalted Butter
melted
1 tsp
Fresh Thyme
leaves removed from a sprig
4 oz.
Goat Cheese
8 oz.
Cream Cheese
at room temprature
1 cup
Heavy Cream
Whipped
Kosher Salt
to taste
White Pepper
to taste
1 tsp
Olive Oil
1
Shallot
finely diced
2 cloves
Garlic
crushed
1 lb
Cherry Tomatoes
halved
1 tbsp
Apple Cider Vinegar
1/2 tsp
Cumin
ground
1/2 tsp
Whole spice
ground
1/2 tsp
Smoked paprika
1/2 tsp
Cinnamon
ground
1 tbls
Raw Sugar
1 tsp
Fresh Thyme
leaves
Kosher Salt
Black Pepper
1/2 tsp
Red Pepper Flakes
optional
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Instructions
1
In the food processor pulverize crackers into fine crumbs to yield 1 1/2 cups.
2
To the 1 1/2 cups of cracker crumbs add melted butter and thyme leaves. Pulsate
few times to mix well.
3
Press mixture into an 9 inch tart pan or a pie plate. I used a non-stick tart
pan with removable bottom.
4
Refrigerate for at least an hour.
5
In the food processor combine goat cheese, cream cheese, salt, and pepper.
6
Process until smooth.
7
In a large bow whip 1 cup of heavy cream to soft peaks.
8
Gently fold in the cheese mixture. Mix until it becomes smooth.
9
Fill the crust with cheese mixture and refrigerate overnight.
10
Add olive oil to the heated pan.
11
Stir in diced shallots and saute until golden.
12
Add garlic and cook for a minute or so.
13
Add tomatoes, thyme, cumin, paprika, cinnamon, whole spice, raw sugar, vinegar,
salt, and pepper.
14
Bring to simmer and cover the pan. Cook for 30-40 minutes. Serve at room
temperature along with chilled cheesecake.
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