The Sweet and the Tart


Friday, March 16

This Sunday (March 18) is the first Annual Ice Wine Festival at Jay Peak Resort Hotel and Conference Center.  Vermont is fast becoming a world-class producer of Ice Wine, Ice Cider and Late Harvest wine, so this will be a great opportunity to sample some of the best Vermont has to offer.   We'll be there tasting our 2010 Late Harvest Quartet, a sweet, dessert wine with a lively acidity made from the Vermont grown grapes: Riesling, Traminette, Vignoles and LaCrescent.

I love Quartet with goat cheese- it's a great combination of sweet and savory.  This Goat Cheese Tart is savory and rich and pairs beautifully with our late harvest Quartet.  I topped it with an awesome VT product that my husband discovered at the Shelburne Farms Gift Shop-  sweet and spicy Mango/Habanero Jam made by Sidehill Farm in Brattleboro Vt.

Goat Cheese Tart with Mango Jam


Preheat oven to 375

Pastry Crust: 1 1/2 cups flour 1 stick butter, diced 1/2 (+/-) cup ice water pinch salt

Pulse flour, salt and butter in food processor until butter is the size of peas (just a few seconds will do it).  Slowly add just enough ice water for the dough to begin to hold together.  Pat dough into a disk, cover with plastic wrap and refrigerate until filling is ready.

Filling: 12 oz Goat Cheese (I used VT Butter & Cheese Creamery Goat Cheese) 1/2 cup Ricotta Cheese 2 Egg yolks 1 Onion, sliced Tbsp. sugar Salt and pepper 1/2 cup Mango/Habanero Jam (Sidehill Farm)  or your favorite Apricot Jam 2 Tbsp.  pine nuts, toasted

Start by caramelizing the onions.  Place sliced onions in wide pan with a drizzle of olive oil over a medium heat burner.  Stir frequently until onions begin to brown.  Sprinkle sugar on top and reduce heat to low.  Slowly cook onions until they become deep brown and caramelized, stirring occasionally so they don't burn.  Set aside.

In a mixing bowl, mix goat cheese, ricotta, egg yolks, salt and pepper.  Roll pastry out until it's about 1/2 thick.  Line a tart pan (or pie plate) with the pastry and trim the edges.  Prick the bottom with a fork.  Pre-bake the tart shell in the oven for about 15 minutes, or until the bottom of the shell is just starting to brown.  Spread caramelized onions on the bottom of the tart shell, then spread goat cheese mixture on top of onions.

Bake tart at 375 for about 35-40 minutes.  Filling should be just set and starting to brown on the edges.  Toast the pine nuts in a pan on the stove top while the tart cools.  Top the tart with sweet and spicy Mango/Habanero  or Apricot jam.  Sprinkle toasted pine nuts on top.  Serve with SV Quartet Late Harvest.   ~Lisa