Recipes

—Adapted from Traci Des Jardins, Jardinière, San Francisco

Ingredients

• 16 ounces Redwood Hill Farm Chevre
• 1 egg
• 4 tablespoons honey
• 1 tablespoon Grand Marnier liqueur
• 1 tablespoon lemon juice
• pinch of nutmeg
• 2 tablespoons flour

• 1 box phyllo dough
• 8 ounces clarified butter
• sugar

• 5 tablespoons sugar
• 1/2 cup white wine
• 1 vanilla bean, split
• 4 tablespoons butter
• 1 1/2 cups fresh fruit, peeled and seeded, cut into attractive shapes
  
  

Instructions

1. Combine all ingredients, except flour, in food processor or heavy-duty mixer. Blend well.
2. Gradually sift in flour, and mix until smooth.
3. Place in refrigerator until ready to use.

1. Place one sheet of phyllo dough on work surface. With pastry brush, apply a coat of clarified butter.
2. Sprinkle with sugar.
3. Place another sheet of phyllo on top, and repeat, ending with a third sheet of phyllo.
4. Brush that layer with butter, and set stack aside.
5. Repeat process, making a total of 6 stacks.

1. Combine sugar, white wine and vanilla bean in a saucepan, and bring to a boil.
2. Lower heat slightly and cook until mixture has been reduced by two-thirds.
3. Remove vanilla bean.
4. Melt butter in a sauté pan over medium heat, and add fruit.
5. Cook until softened but not mushy, 8 to 12 minutes.
6. Preheat oven to 425 degrees.
7. Place a stack of layered phyllo on a clean dry surface.
8. With a sharp knife, cut 3 circles 5 1/2 inches in diameter, cutting through to bottom of stack.
9. Repeat with remaining stacks until you have 18 circles of layered dough.
10. Spread 2 tablespoons of goat cheese mixture in center of a circle, leaving a margin of about an inch.
11. Place another circle on top.
12. Fold edges of phyllo up and over to seal all around.
13. Bake on cookie sheet 7 to 10 minutes or until golden brown.

To serve, place fruit and some of its syrup on a plate, and place warm tart on top.