Goat Cheese and Apple Tart

On a rainy fall evening, we are warmly ensconced in our little home.  We've talked to many family members this afternoon, and look forward to our Sunday evening routine of dinner, an episode of "The West Wing," making tomorrow's lunch, and then reading with a glass of wine until we're too sleepy to continue.  There is comfort in this homey routine.  I love things that are comforting, and they are usually comforting because they are so familiar.  That is why this week we are going to eat some meals that are simple and that I (Emily) have eaten at my mother's table for years.  However, if you want a recipe for tuna casserole or spaghetti, you probably already have one from your own mother, so I won't be posting those (at least not today - if you are dying for such a recipe, let me know and I can do that in the future). 
Now, as comforting as familiar foods are, it is so much fun to give them a twist by pairing them with something a little less ordinary.  Hence, Goat Cheese and Apple Tart.  I found this recipe online when I was looking for recipes reminiscent of "The Hunger Games," because I was going to be having a Hunger Games themed dinner with some friends.  But this delicious treat has been featured at my Bible Study since, and it was a hit.  It has that familiar goodness of apples, cinnamon, and honey, but combined with the earthy and unexpected tang of goat cheese.  Everyone I've served it to has enjoyed it immensely, and David asks me to make more every time I mention that I feel like baking, so I know it's a hit with the Helpful Husband.  So don't be afraid!  Try it!  (and also don't be afraid of making tart pastry - it was a lot simpler than I had imagined it to be!)

To start, you'll need to make the crust.  It is intended to be light and flaky, which means getting lots of butter in between layers of flour.  So mix together 2 cups flour and 1/2 tsp. salt (the original recipe calls for 1 cup each of cake flour and all-purpose, but I only had all-purpose, so I just did 2 cups of that and it was fine).  Cut up 1 cup cold butter into 1/2 inch cubes, and toss them in with the flour/salt.  Slowly add up to 3/4 cup ice water, adding only enough so that the dough sticks together.  I tested this by adding a little water, giving the flour mixture a stir, then pinching a bit of the mix to see if it stuck. Once it did, I moved on to flattening the dough into a rectangle.  Of course this requires a little bit of kneading, but not too much.  Too much will make it stiff in the long run.  Once the dough is flat, wrap it in plastic wrap and put it in the freezer for about 10 minutes. 

10 minutes later...get out the dough and fold it in half two times (in half, then in half again).  Roll it back into a large rectangle, and put it back in the plastic wrap and back in the freezer for another 10 minutes.  Do this two more times (10 mins freezing, fold twice, roll out).  After the third re-rolling, lay the dough in a tart pan, or if you're like me and do not have a tart pan, a circular pan like a pie, cake, or springform pan.  Make sure you have the dough folded up at least half an inch around the edges, or later your filling won't stay in.  Now, depending on how thinly you rolled the crust, you might only have to use half of it this time around.  You can store the rest in the freezer, and save it for the next time you want to wow your dinner guests (or just yourself) with this tart.  Put the crust back in the freezer while you preheat the oven to 450.  Once it's ready, put the crust in for ~20 minutes. 

While the crust is pre-baking, make the filling.  You'll need to mix together 1/2 cup (4 oz.) goat cheese, 1/2 cup (4 oz.) cream cheese, 1/2 cup heavy cream, 1 egg, 1/4 cup sugar, 1/2 tsp. vanilla.  To make the mixing easier, start with the two cheeses in a microwave-safe bowl, and nuke them for 30 seconds or so - just until they're nice and soft.  Then add the other ingredients and mix well. 

Once that's done, peel, core, and thinly slice 3 apples, and toss the slices with 1 Tbsp. lemon juice.  By now the crust should be done with its 20 minutes of pre-baking.  Pour the cheese mixture into the crust, then lay the apples on top.  Drizzle with 4 Tbsp. honey and sprinkle with cinnamon, and put it back in the oven for another 20 minutes.  While this is baking, your mouth will water and you'll check the timer every 30 seconds to see if it's done yet.  It smells that good. 

When it's done baking, let it sit and cool for at least 5 minutes before you dig in.  And when you do, think of us.  We enjoy you at least as much as you're enjoying that tart.