WISH is located in the historic Art Deco hotel called "The Hotel" in the heart of South Beach. One of executive chef Andrea Curto’s signature dishes is this tangy goat cheese tart.
- For the Dough:
- 2 1/4 cups all-purpose flour
- 12 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon salt
- 4 to 5 tablespoons water
- For the Filling:
- 4 tablespoons blended oil (half olive oil and half vegetable oil)
- 3 to 4 portobello mushrooms, cleaned, trimmed and diced
- 3 pounds goat cheese
- 6 eggs, lightly beaten
- 1 head roasted garlic, cloves removed and minced
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh thyme
- 1/4 cup heavy cream
- Salt and freshly ground pepper
- Mesclun greens (optional)
- Pickled beets (optional)
- Spiced walnuts (optional)
FOR THE DOUGH:
In the bowl of a standing mixer with the paddle attachment, add the flour. On low speed, beat in the butter until it resembles a coarse meal. Add the salt and enough water to make the dough come together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
FOR THE FILLING:
In a large skillet over medium-high heat, add the oil and mushrooms. Cook, stirring often, until all of the liquid released from the mushrooms has evaporated. Set aside until cool enough to handle. Use a kitchen towel to squeeze out the excess moisture.
In a mixing bowl, combine the goat cheese, eggs, garlic, chives, thyme, cream and mushrooms. Season to taste with the salt and pepper. Cover and refrigerate until ready to use.
Preheat the oven to 400 degrees F.
Remove the dough from the refrigerator and allow it to soften slightly and gently shape the dough into a rectangle. On a lightly floured surface, roll the dough out to an 11-inch by 15-inch rectangle and gently ease it into a 9-inch by 13-inch baking sheet. Turn the excess dough into the pan and gently press with your fingers to create the tart's edge. Pierce the bottom of the crust all over with the tines of a fork to prevent the dough from rising unevenly during baking. Line the tart shell with foil or parchment paper, and weigh it down with pastry weights or dried beans. Bake the pastry for 20 to 25 minutes, or until the pastry just begins to turn tan and the rim is golden. Lift the foil or parchment paper and weights or beans from the tart and bake 5 to 7 minutes more, or until the crust is completely set. Place the crust on a rack to cool slightly. Do not turn the oven off.
Into the cooled crust, spread the goat cheese mixture out evenly. Bake the tart for 25 minutes, or until the cheese begins to turn golden.
Place a slice of tart on top of a bed of mesclun greens and garnish the plate with the pickled beets and spiced walnuts.
Recipe courtesy of Chef Andra Curto, WISH, Miami
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
700 calories; 55g total fat; 234mg cholesterol; 1202mg sodium; 22g carbohydrates; 1g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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