Savory Goat Cheese and Prosciutto Tart:
Super Bowl XLVI is just around the corner and even if your favorite team didn’t make it (go 49ers!) you and your friends can still feel like winners when you eat this delicious savory goat cheese and prosciutto tart. The recipe crafted by our favorite chef The Tomato Tart comes together in about 20 minutes. Frozen puff pastry is the key to making this quickly with elegant results. This is a perfect crowd pleaser for your game day party and you’ll love this flaky golden-crusted delight even more with a glass of eco.love sauvignon blanc.
Wine Pairing: eco.love sauvignon blanc. Use code XLVI at checkout for 30% off.
*Excludes sister sets and wine club, offer expires 2/5/12
Recipe:
Ingredients:
1 package all butter puff pastry
2 eggs
4 oz chevre
1 tsp dried thyme
1 tsp ground white pepper
4 slices prosciutto
2 leaves radicchio trevisso cut into bite sized pieces
1 teaspoon olive oil
1 tablespoon water
2 eggs
4 oz chevre
1 tsp dried thyme
1 tsp ground white pepper
4 slices prosciutto
2 leaves radicchio trevisso cut into bite sized pieces
1 teaspoon olive oil
1 tablespoon water
Instructions:
Preheat oven to temperature indicated on puff pastry package instructions
Defrost puff pastry according to package instructions
Line baking sheet with parchment paper and lie puff pastry on baking sheet
Mix chevre, thyme, white pepper, and one egg in food processor until completely combined.
Beat one egg with one tablespoon of water. Brush entire sheet of puff pastry all the way to the edges.
Spoon chevre mixture onto the middle of the puff pastry- leaving about an inch and a half around the edges of the pastry.
Coat radicchio in olive oil
Bake for all but 2 minutes of the baking time indicated on the package. Remove the tart from the oven and lay out the prosciutto and radicchio in a pretty manner and return to oven for one to two minutes- watching through oven door so that radicchio does not burn.
Serve immediately with a glass of eco.love sauvignon blanc.
Mix chevre, thyme, white pepper, and one egg in food processor until completely combined.
Beat one egg with one tablespoon of water. Brush entire sheet of puff pastry all the way to the edges.
Spoon chevre mixture onto the middle of the puff pastry- leaving about an inch and a half around the edges of the pastry.
Coat radicchio in olive oil
Bake for all but 2 minutes of the baking time indicated on the package. Remove the tart from the oven and lay out the prosciutto and radicchio in a pretty manner and return to oven for one to two minutes- watching through oven door so that radicchio does not burn.
Serve immediately with a glass of eco.love sauvignon blanc.
xo Robin