Cheese Tart
Murcia al Vino Cheese PDO, Roasted Shallots, Figs, Arugula, Wildflower Honey
Chef Annie Pettry | Asheville, NC
“This dish is a savory cheese tart with roasted shallots and figs baked in a flaky rye crust. The aged Murcia al Vino PDO lends the tart filling a luscious mouthfeel with buttery and tangy umami notes. The shallots are roasted with honey and red wine vinegar for a deep, caramelized flavor that highlights the wine-washed rind of the goat cheese. Fresh figs round out the dish and add a brightness to this sweet and savory tart. “ — Chef Annie Pettry
Adapted by StarChefs | Photo: Tim Tim Robison | July 2022
INGREDIENTS:
Rye Crust Tart Shell:
1 ½ cups all-purpose flour, plus more for rolling
6 tablespoons rye flour
1 ⅛ teaspoons salt
¾ teaspoon sugar
15 tablespoons cold butter, cut into cubes
2 cups dry beans or pie weights
Roasted Shallots:
2 tablespoons olive oil
9 shallots, halved lengthwise
2 to 4 thyme sprigs (optional)
1 teaspoon honey
1 teaspoon red wine vinegar
¼ teaspoon salt
Murcia al Vino Cheese Filling:
1 cup grated Murcia al Vino cheese PDO
½ cup grated parmesan
1 large egg
4 tablespoons mayonnaise
4 tablespoons heavy cream
1 tablespoon minced shallot
½ teaspoon sherry vinegar
Red pepper flakes
½ teaspoon lemon zest
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
To Assemble and Serve:
9 fresh figs, halved lengthwise
1 tablespoon olive oil
½ cup arugula
¼ cup shaved Murcia al Vino cheese PDO
1 tablespoon wildflower honey (optional)
METHOD:
For the Rye Crust Tart Shell:
In a bowl, mix to combine flours, salt, and sugar. Using your fingers, a pastry cutter, or a food processor, quickly cut in butter until it resembles a coarse texture, without becoming homogenized. Fold in 7 to 10 tablespoons ice water, a little at a time, until dough just comes together. Form dough into a disk, then wrap in plastic. Refrigerate at least 1 hour. Heat oven to 400°F. On a lightly floured surface, roll dough until ¼-inch thick and slightly larger than a tart pan. Transfer dough to the tart pan, pressing into the bottom, corners, and sides. Fold extra dough over the sides of the pan, then roll the rolling pin over the top of the pan to cut off excess dough. Refrigerate at least 10 minutes. Using a fork, poke holes in the dough. Line with parchment, then fill with dried beans or pie weights. Bake 20 minutes. Remove parchment and beans, then bake another 5 to 10 minutes or until golden brown. Let cool.
For the Roasted Shallots:
Heat oven to 400°F. Grease a baking sheet with 1 tablespoon olive oil. Add shallots to the baking sheet, cut-side down. Top shallots with thyme, then drizzle with honey, red wine vinegar, and the remaining olive oil. Sprinkle with salt. Roast 20 to 30 minutes or until the shallots are tender. Let cool.
For the Murcia al Vino Cheese Filling:
Add all ingredients to a food processor. Blend until smooth and uniform. Set aside.
To Assemble and Serve:
Heat oven to 375°F. Pour Murcia al Vino Cheese Filling into the par-baked Rye Crust Tart Shell. Arrange figs and 12 Roasted Shallots, cut-side up, on top of the filling, alternating between the two. Drizzle with olive oil. Bake 20 minutes or until a toothpick inserted into the center of the Murcia al Vino Cheese Filling comes out clean. Serve warm or room temperature. Garnish with arugula, shaved Murcia al Vino cheese, and drizzle with honey. Enjoy!
