Savory Goat Cheese Tart with Cannabis Pesto | The Emerald Magazine
The holiday season calls for a gauntlet of soirees and dinner parties – some naughty, some nice, depending on the relatives invited. This savory cheesecake tart is wonderful showpiece to share with foodie friends. As the tart can easily stand in as an appetizer or dessert, your host will appreciate its versatility (and your thoughtfulness). This version highlights two of Humboldt County’s most famous agricultural provisions – cannabis and Cypress Grove chèvre, an artisan producer of goat cheese sold across the country. A bonus to sharing this dish with mixed company is that the THC is contained in the optional cannabis pesto topping. We recommend serving it on the side.
- 1 ¼ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- *6 tablespoons very cold unsalted butter, cut into bits
- 1 large egg
- 2-4 teaspoons ice water, separated
- Put the flour, sugar, and salt in food processor and pulse to blend. Scatter butter over the flour and pulse several more times, until butter is incorporated in small pea-sized chunks.
- Beat the egg with 2 teaspoons ice water and pour it into the bowl of the food processor while on. Stop as soon as wet ingredients are incorporated. Proceeding carefully, continue to add 1 teaspoon ice water as needed, pulsing after each addition.
- As soon as dough begins to come together, stop food processor and turn out onto large cutting board. Gather dough into a ball, flatten it into a disk and wrap in plastic wrap. Chill for at least 3 hours.
- *If you can plan ahead, put stick of butter in freezer for 10-15 minutes prior to mixing dough.
- 5 large eggs, separated, at room temperature
- Pinch of salt
- 2 tablespoons sugar
- 9 ounces Cypress Grove chèvre
- 3 tablespoons cornstarch
- Preheat oven to 400° F. Generously butter an 8-inch springform pan.
- Sprinkle flour across cutting board and roll out dough into an even circle about 11 inches in diameter. Carefully lift dough with rolling pin and place into the springform pan, pressing crust up along the sides. Dough may fold in on itself, but riffles and ridges will bake into cheese filling. The finished product will have a rustic look, so don’t sweat it! Place crust in refrigerator while preparing the filling.
- Using stand mixer or electric beaters, whip egg whites with pinch of salt until soft peaks begin to form. Still whipping, add 2 tablespoons of the sugar and beat until the peaks hold their shape and have glossy sheen.
- In another bowl, beat egg yolks, goat cheese and cornstarch until smooth. Using rubber spatula, stir a generous scoop of the egg whites into yolk mixture, then continue gently folding in remaining egg whites. Scrape the filling into the crust and place on center rack in oven.
- Bake for 15 minutes and decrease oven temperature to 350° F. Continue to bake for 30 minutes more. The top should be caramel-colored brown and may have cracked. If uncertain, check with a toothpick – it should come out clean. Allow tart to cool for 10 minutes, before carefully removing perimeter of springform pan. Cool completely.
- 2 large cloves of garlic, minced
- 2 cups lightly packed fresh basil leaves
- ¼ cup extra-virgin olive oil
- ¼ cup cannabis olive oil
- Sea salt, to taste
Whiz garlic, basil, pinch of salt and drizzle of olive oil in food processor. While On, add remaining ¼ cup of olive oil and ¼ cup cannabis olive oil in slow stream. Adjust olive oil ratios for desired cannabis strength. Serve each slice of tart with a generous dollop of cannabis pesto and enjoy!