Garlic and Rosemary Goat Cheese Tart with Spring Greens and Black Olive Vinaigrette
Garlic and rosemary goat cheese tart topped with spring greens and black olive vinaigrette. Perfect for special occasions or dinner parties.
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Cooking tools:
- Oven
- Hand mixer
- Mixing bowl
- Tart pan
- Pie crust
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
- Tongs
- Whisk
- Serving platter
- Cooling rack
Ingredients
- 11 ounces goat cheese, softened
- 3/4 cup unsalted butter, softened
- 1/2 cup ricotta cheese
- 1 head roasted garlic, pulp mashed
- 3 large egg yolks
- 1/3 cup all-purpose flour
- 1 tablespoon chopped fresh rosemary leaves
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon chopped fresh oregano leaves
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- Savory Pie Crust, blind baked
- 1 pound mixed spring greens
- Black Olive Vinaigrette
- 2/3 cup pitted and halved kalamata olives, for garnishing plates
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