Apricot Goat Cheese Tart
The flavors in this unique tart are decadent and complex, so it makes a great dessert for any special occasion. The sweet, cookie-like almond crust pairs beautifully with the creamy, tart filling to create a not-overly-sweet, but definitely indulgent treat.
Makes one 9-inch tart
Ingredients
For the crust
1/2 cup brown sugar
1/2 cup unbleached, all-purpose flour
1/4 teaspoon salt
1/2 cup sliced almonds
1/4 cup whole rolled oats (not steel cut oats)
6 tablespoons butter or coconut oil
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Method
Preheat the oven to 350 degrees F.
To make the crust, in a small bowl, mix the sugar, flour, and salt until well combined. Put the almonds and oats in a food processor, and process until finely ground. Add butter and pulse for another 30 seconds. Add the vanilla and almond extracts and pulse until combined. Add the dry ingredients and pulse until you get a fine, crumbly texture.
Press the mixture into a 9-inch pie or tart pan, evenly distributing it across the bottom and up the sides of the pan. Bake until light golden brown, 12 to 15 minutes. Let it cool completely before filling.
Filling
12 ounces cream cheese, softened
4 ounces goat cheese, softened
1/3 cup Greek yogurt
1 tablespoon lemon juice
1/4 cup powdered sugar
1/3 cup drained Classic Kraut, finely minced
Using an electric mixer or a food processor, Combine the cream cheese, goat cheese, and yogurt until well blended. Add the lemon juice and powdered sugar and mix until smooth. Add minced kraut and blend briefly until well combined. Pour filling into the cooled crust, spreading it evenly. Refrigerate until firm, at least 1 hour. While filling chills, make topping.
Topping
½ cup dried apricots, chopped
1/2 cup boiling water
1/2 cup apricot preserves
1/2 cup Classic Kraut
1/2 cup finely chopped, toasted pistachios (optional)
Pour boiling water over dried apricots and let sit for 20 minutes. Put half of the water-apricot mixture and the kraut into a blender or food processor. Purée one to two minutes until the mixture is very finely minced. Add remaining water-apricot mixture, apricot preserves and blend briefly until well combined. When the cream filling is firm and the apricot topping is cool, spread the apricot mixture evenly over the top of the filling. Sprinkle the pistachios over the top and chill until ready to serve.
