|2 servings||calories per servings 740||protein serving 12 g||carbs per serving 92 g||total fat per serving 37 g|
This simple fruit tartlet gets its bright flair with the help of sweet strawberry preserves and tangy goat cheese, called chevre. Impressive yet easy to put together, this dessert comes out of the oven glossy and filling the kitchen with wonderful, fresh-baked aromas. Don’t walk away for too long after it cools – you may be left with nothing but toasty crumbs by the time you return!
|Nutrition Facts||/ Per Serving|
|Total Fat||37 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||92 g|
|Dietary Fiber||4 g|
• Heat oven to 400° F.
• In a bowl combine flour, turbinado sugar, baking powder and 1/4 teaspoon kosher salt.
• Add 3 tablespoons cooking oil. Mix with a fork to create pea-size bits.
• Add 1/4 cup ice-cold water all at once. Gently mix with your hands just enough to form a crumbly dough. Don’t overmix.
• If dry flour remains, gently mix in a bit more water.
• Halve dough.
• Form each half into a disc.
• Using a rolling pin or sturdy, straight-sided bottle (like a wine bottle), roll each piece into an 8-inch circle.
• Grease a baking pan with 1 teaspoon cooking oil.
• Transfer dough rounds to sheet. Chill in refrigerator until dough is slightly firm, 5-10 minutes.
• Spread half of chevre in a 5- to 6-inch circle in the center of each dough round. Leave a margin of about 1 1/2 inches.
• Gently spread half of strawberry preserves on top of cheese on each round.
• Fold uncovered dough over the edges of the filling, pinching slightly to form pleats as you go around.
• Dip a finger in water. Run it along the crimped edges of dough.
• Sprinkle edges with vanilla sugar.
• Bake in oven until tarts are browned, about 20 minutes.
• Let cool 5-10 minutes before serving. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...