Blueberry, Goat Cheese Tart

Blueberry, Goat Cheese Tart

This is a delicious recipe that I found in the Autumn, 2015 edition of Healthy Directions magazine. I made a few modifications based on the ingredients I had at hand. It was a big hit with everyone in the family. A delicious treat that was neither heavy or too sweet.

Ingredients:

Crust

3/4 cup almond flour

1/2 cup gluten-free flour (instead of teff flour)

1/2 teaspoon ground flax (instead of psyllium husks)

1/3 cup lightly packed brown sugar

3 tablespoons unsalted butter, melted

1 large egg white, lightly beaten

Filling

4 oz (125g) soft, unripened goat cheese

3/4 cup plain Greek yogurt

3 tablespoons liquid honey

1/2 teaspoon pure vanilla extract

Sauce

3 tablespoons liquid honey

2 1/2 teaspoons cornstarch

1 3/4 cups frozen blueberries, thawed

Directions:

For the crust, whisk together the almond and gluten-free flours and ground flax. Using a wooden spoon, stir in the sugar and then work in the butter, using clean hands for this stage if necessary. Stir in the egg white until fully combined. Press into the prepared tart pan. Bake for 12 minutes in a 350ºF oven. Remove from the oven and let cool completely.

For the filling, place the goat cheese, yogurt, honey and vanilla in a medium mixing bowl. Use a handheld or stand mixer to mix everything fully. Spread the filling evenly over the cooled crust. Cool in the refrigerator for 45 minutes.

For the sauce, whisk the honey and cornstarch in a medium saucepan with 1/3 cup of water. Add the thawed blueberries. Warm the berry mixture over medium-low heat, stirring frequently until the sauce has come to a boil. Let it boil for 1 minute, until thickened enough to coat the back of a spoon.

Allow the sauce to cool to room temperature, then spread evenly over the goat cheese filling, distributing the berries equally across the top. Cool in the refrigerator for at least 1 hour before removing from the pan and cutting into 12 slices.