no-bake Goat Cheese Tart with Tomato Compote
no bake Goat Cheese Tart with Tomato Compote
Servings 8 people
Ingredients
- 1.5 cups Crackers savory, whole wheat
- 8 tbsp Unsalted Butter melted
- 1 tsp Fresh Thyme leaves removed from a sprig
Cheese Filling
- 4 oz. Goat Cheese
- 8 oz. Cream Cheese at room temprature
- 1 cup Heavy Cream Whipped
- Kosher Salt to taste
- White Pepper to taste
Tomato Compote
- 1 tsp Olive Oil
- 1 Shallot finely diced
- 2 cloves Garlic crushed
- 1 lb Cherry Tomatoes halved
- 1 tbsp Apple Cider Vinegar
- 1/2 tsp Cumin ground
- 1/2 tsp Whole spice ground
- 1/2 tsp Smoked paprika
- 1/2 tsp Cinnamon ground
- 1 tbls Raw Sugar
- 1 tsp Fresh Thyme leaves
- Kosher Salt
- Black Pepper
- 1/2 tsp Red Pepper Flakes optional
Instructions
Crust
- In the food processor pulverize crackers into fine crumbs to yield 1 1/2 cups.
- To the 1 1/2 cups of cracker crumbs add melted butter and thyme leaves. Pulsate few times to mix well.
- Press mixture into an 9 inch tart pan or a pie plate. I used a non-stick tart pan with removable bottom.
- Refrigerate for at least an hour.
Cheese Filling
- In the food processor combine goat cheese, cream cheese, salt, and pepper.
- Process until smooth.
- In a large bow whip 1 cup of heavy cream to soft peaks.
- Gently fold in the cheese mixture. Mix until it becomes smooth.
- Fill the crust with cheese mixture and refrigerate overnight.
Tomato Compote
- Add olive oil to the heated pan.
- Stir in diced shallots and saute until golden.
- Add garlic and cook for a minute or so.
- Add tomatoes, thyme, cumin, paprika, cinnamon, whole spice, raw sugar, vinegar, salt, and pepper.
- Bring to simmer and cover the pan. Cook for 30-40 minutes. Serve at room temperature along with chilled cheesecake.
Notes
Cherry tomatoes can be easily substituted with Roma or the best tomato you can find.
No Comments