- 190 g Küchenmeister Wheat Flour T405
- 1/2 tsp. Salt
- 100 g sugar
- 85 g cold butter
- 3 tbsp. ice water
- 750 g frozen cherries
- 100 g sugar
- 2-3 tbsp. Küchenmeister Cornstarch
- 2 tbsp. water
- 275 g goats cream cheese
- 175 ml whipping cream
- 3 eggs
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 tbsp. dried thyme or basil
Mix together the flour, salt and sugar. Add the butter (cut into pieces) and the water, and knead until a pastry dough forms. Form the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.
In the meantime place the cherries and sugar in a pot. Simmer the cherries over a medium heat for ca. 10 minutes. Mix the cornstarch with the water until smooth. While stirring, pour the cornstarch mixture into the cherries and simmer for another 5 minutes.
Mix together the goat's cheese, cream, eggs, salt, pepper and thyme/basil until smooth.
Preheat the oven to 180°C. Remove the dough from the refrigerator, and roll it out on a lightly floured work surface. Grease a tart dish that has a removable bottom (ca. 28cm diameter) and gently dust with flour. Carefully place the dough into the dish, and press the bottom and sides to create an edge. Refrigerate the dough for another 15 minutes. Line the dough with parchment paper and fill with dried beans or rice (the weight of the beans will stop the dough from rising). Bake the tart base for ca. 20 minutes. Take the crust out of the oven, remove the rice/beans and parchment paper, and using a fork poke a few holes into the crust. Bake the crust for another 10 minutes. Now pour the goatss cheese mixture onto the baked crust and bake for 20-30 minutes, or until golden brown.
Remove the tart from the oven and cool briefly. Spread the cherry mixture evenly on top of the tart and sprinkle with fresh thyme or basil.