BAS Goat Cheese Tart


  • 3 tbsp. water
  • 1/4 tsp. salt
  • 3 eggs
  • flour for dusting
  • large frying pan
  • plastic wrap
  • bowls
  • electric mixer
  • aluminum foil
  • 1/4 lb. grated Parmesan cheeses
  • rolling pins
  • 3/4 c. half-and-half
  • dried beans
  • 1/2 c. unsalted butters in chunks, plus 2 tbsp
  • cheese graters
  • 1 c. all-purpose flour
  • 3 leeks ,white part plus 2 inches of green, cut
  • black pepper to taste
  • 9-inch tart pans with a removeable bottom
  • 1/4 lb. goat cheese


Mix the flour and salt in a bowl. Add the 1/2 c. butter. Fit an electric mixer with the paddle attachment and beat in butter until it looks like coarse meal. Sprinkle in the water, a bit at a time, and beat until the dough holds together.

Make a ball with the dough, then flatten it into a 6-inch round. Cover with plastic wrap and refridgerate 1 hour.

Begin preparing the filling by melting the remaining 2 tbsp. of butter in a large frying pan over medium heat. Add the leeks and cook, stirring occasionally, until the leeks are soft. Season with salt and pepper to taste, then transfer to a bowl and let cool.

Dust a work surface with a good amount of flour and roll out the pastry into a 10-inch round. Drape the pastry over a rolling pin and transfer it, carefully, into a tart pan. Press the pastry into the pan then trim the edges and freeze for 20 minutes.

Preheat the oven to 325 degrees.

Line the pastry shell with aluminum foil and fill with dried beans. Bake for 15 minutes. Remove the foil and beans and bake for 3 minuites longer. The pastry should be lightly browned.

Finish the filling: Crumble the goat cheese into a bowl, add the parmesan cheese, half-and-half, eggs, and salt and pepper to taste. Whisk until blended, then stir in the leeks.

Pour the filling into the warm tart shell. Bake for 20-30 minutes or until a skewer inserted in the center comes out clean.

Q.1 What word is used to describe a substance or activity which is shown to increase the risk for cancer?
Q.2. What type of fat is used to cover lean pieces of meat and poultry when barding them for roasting?
Q.3. Name the four main ingredients used to make traditional pound cakes?
Q.4. Name at least two different metals which have been determined to be toxic to human digestion?
Q.5. What name is given to a type of coarse tree bark which when dried taste very similar to cinnamon, yet has a slightly more pronounced flavor?
Q.6. What food sources are most highly recommended as healthy foods in the fight against cancer?
Q.7. What is the main consideration when choosing a particular piece of meat or poultry for grilling and broiling?
Q.8. When making French buttercream icing, what is the hot sugar syrup whipped into?
Q.9. Ciguatera and scombroid are both examples of what kinds of toxins?
Q.10. From which host plant does file powder come?