goat cheese tart with pistachio crust

goat cheese tart with pistachio crust

6 small or 1 large (9")


½ cup shelled pistachios, finely ground

½ cup butter, softened

½ cup sugar

½ t almond extract

½ t salt

1 ¼ cups flour

Cream butter and sugar in bowl of a standing mixer with paddle for 2 minutes.  Scrape down sides and add pistachios, almond extract and salt.  Beat until combined.  Add flour and mix on low speed until incorporated and dough is crumbly.

Turn dough out onto plastic wrap.  Wrap and chill for 20 minutes.  Roll out on flour surface and fit into shaped pan.  Chill 30 minutes.  Prick all over dough surface with a fork.  Bake 10 minutes at 325 degrees in a convection oven.  Cool and unmold.


11 oz soft goat cheese

2 cups Greek yogurt

2T lime juice

2t lime zest

1/3 cup confectioners sugar

In a food processor, combine cheese and yogurt.  Puree until smooth.  Add remaining ingredients and pulse until combined.  Spoon into cooled tart shells right before serving.  Top with very thin slices of roasted or boiled beet.  Serve with watercress dressed with balsamic vinaigrette.