Tourteau de Chèvre

By Chezlamere

Ingredients

• Tart Dough (see below)
• 5 large eggs, separated, at room temperature
• Pinch of salt
• 1/2 cup plus 2 tablespoons sugar
• 9 ounces soft goat cheese
• 3 tablespoons cornstarch
• 1/2 teaspoon pure vanilla extract
• Tart Dough
• 1 1/4 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 6 tablespoons very cold unsalted butter, cut into bits
• 1 large egg
• 1 teaspoon ice water

Details

Servings 1
Adapted from lottieanddoof.com

Preparation

Step 1

Center a rack in the oven and preheat the oven to 400° F. Generously butter an 8-inch springform pan. line a baking sheet with a silicone baking mat or parchment paper.

On a lightly floured surface, roll the dough out into a circle that’s about 10 1/2 inches in diameter. Fit the dough into the springform pan , pressing it against the bottom and up the sides. It will pleat and fold in on itself as it climbs the side—do the best you can to straighten it out, but don’t worry about it, since perfection is impossible here and not really important. Put the springform in the fridge while you make the filling.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites with the salt until they start to form soft peaks. Still whipping, gradually add 2 tablespoons of the sugar, and beat until the whites hold firm, but still glosssy peaks. If the whites are in the bowl of your stand mixer, transfer them gingerly to another bowl.

With the mixer—use the paddle attachment now, if you’ve got one—beat the egg yolks, goat cheese, the remaining 1/2 cup sugar, the cornstarch, and vanilla until very smooth and creamy, about a minute or two. Switch to a rubber spatula and stir one quarter of the whites into the mixture to lighten it, then gently fold in the rest of the whites. Scrape the batter into the crust and put the springform on the lined baking sheet.

tart dough:

Put the flour, sugar, and salt int the processor and whir a few times to blend. Scatter bits of butter over the flour and pulse several times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. You’ll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball, and flatten it into a disk.