Pies are usually made from nuts, custards, and even ice cream. In this recipe, the main ingredient is the fresh and tangy goat cheese. It is made into a tart with pine nuts for texture and a sauce of limoncello and lemon liqueur to bring out the natural bright flavors of the creamy goat cheese. It’s a beautiful contrast of delicate softness and acidic sharpness to end the meal with.
Making the goat cheese pie entails three procedures that must be made chronologically to ensure the success of the one of the best Gourmandia recipe. First is the making of the pastry, then cheese-based filling, and finally the lemon sauce. Unlike the usual pate brisee, the special pastry kind of pastry used for this uniquely French treat is called “fleur pastry.” It’s a pastry typically used to make sweet flans such as apricot and peach. It also serves as a base for quiche or as a short-crust pastry.
Source your goat cheese from the farmer’s market, specialty cheese shops and bigger supermarkets with a well stocked cheese counter. While it is ideal to use all goat cheese for the filling, you can also experiment creativity by using half goat cheese and another kind of cheese. For sharper flavors, add cheddar or bleu cheese to the goat cheese mixture. On the other hand, if you prefer a milder flavor, you can use a mild cheese like Emmental.
Make the lemon sauce out of the limoncello last. The latter is a special type of lemon liqueur produced in Southern Italy. Limoncello is made from the zest of Sorrento lemons or Femminello St. Teresa lemons, giving them that very distinct flavor. Lemon liqueur is typically made with sugar, water, lemon juice, lemon zest, and 5% vodka. It has a bright lemon yellow color and tastes both sweet and sour. When these two are combined, imagine the potent but pleasing contrast to the rest of the goat cheese pie.
For the sugared dough:
1/2 lb. butter
1 oz. honey
2 1/2 oz. sugar
0.88 lbs. flour
1 oz. egg yolk
a pinch of vanillin
a pinch of salt
1 lemon pulp
For the base:
1/2 lb. cheese (50% goat cheese)
3 1/2 oz. eggs
1 vanilla pod
1.8 oz. sugar
1 lemon pulp
For the sauce:
0.44 lbs. wild strawberries
1 1/2 oz. sugar
glass of water
For the garnish:
1 1/2 oz. pine nuts
1. To make the pastry, first, mix the icing sugar, pre-softened butter, some lemon zest, and the egg yolks. After all the ingredients have melded well together, add the flour and some pinch of salt. You should end up with pastry dough with nice and even consistency. Leave in the refrigerator for half an hour before you use it.
2. Make the cheese-based filling. You can use all goat cheese or you can replace the other half with another cheese. Add the egg as required by the recipe and then the caster sugar, the lemon zest and some vanilla seeds. Mix all together. This mixture is used to fill the tarts.
3. Use a rolling pin to flatten the pastry very thinly to about half a centimeter in thickness. Place it in a baking dish or a round mold for making the pie or tart. Put it in the oven at 180 degrees for ten minutes. Let it cool for a few minutes after baking.
4. Fill the bottom of the tart with the cheese based filling. Cover the top with pine nuts. Dust it with icing sugar. Place in the oven for 15 minutes at 180 degrees.
5. Pour the limoncello sauce on a clean plate and place the tart on the side. Decorate with red currants. Sprinkle on a little icing sugar.