Culture Magazine

60 culturecheesemag.com THE HOT LIS T 202 3 RECIPES WHIPPED GOAT BRIE WITH SUMMER HERBS, FARMERS' MARKET VEGETABLES, AND TORN BAGUETTE For those summer days when it is too hot to be in the kitchen, this vibrant platter can multitask as an al fresco lunch, an easy offering for entertaining, or a refreshing dinner. Stroll your local farmers' market and choose whichever produce calls to you. In place of dill, chives, and tarragon, feel free to experiment with your favorite herb combinations. Serves 4 as an appetizer or 2 as a light entree 8 ounces goat brie, rind removed and cut into small pieces 4 ounces cream cheese, softened 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon Kosher salt and freshly ground black pepper, to taste Seasonal vegetables and baguette, to serve fCombine goat brie and cream cheese in a food processor and pulse until smooth and creamy. fAdd chopped herbs and pulse until ingredients are well combined. Season with salt and pepper. fTransfer to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld. fServe with seasonal vegetables and torn pieces of baguette. GOAT BRIE, GOLDEN TOMATO, AND PEACH TART Peak-of-season peaches and golden tomatoes have a natural sweetness that pairs well with tangy goat brie and buttery pastry. Serve this tart for a weekend brunch or present it as a gift to your neighbors if you have an abundance of fruit. Serve with a simple green salad. Serves 4 as an appetizer or 2 as a light entree TART SHELL: 1 ½ cups all-purpose flour ⅓ cup powdered sugar ¼ teaspoon kosher salt ½ cup unsalted butter (1 stick), cold, cut into ½-inch cubes 1 egg yolk 2 teaspoons heavy cream STREUSEL TOPPING: ¾ cup granulated sugar 3 tablespoons all-purpose flour ¼ teaspoon kosher salt 2 tablespoons unsalted butter, cold FILLING: 2 ripe peaches, pits removed and halved ¼ cup golden cherry tomatoes, halved 4 ounces goat brie, cut into 1-inch slices ¼ teaspoon coarse sea salt TART SHELL: fAdd flour, sugar, and salt to the bowl of a food processor and pulse to combine. fAdd butter and pulse until mixture resembles coarse sand. fAdd egg yolk and cream. Process until dough forms a ball and pulls away from sides of the bowl. fTightly wrap dough in cling wrap and refrigerate for 1 hour. fOn a lightly floured surface, roll out dough into a circle about 1/8-inch thick. fGently press dough onto bottom and sides of an 8-inch round tart pan, trimming away any excess. Refrigerate until ready to fill and bake. STREUSEL TOPPING: fSift together sugar, flour, and salt in a medium bowl. fGrate butter into dry ingredients using the large holes on box grater and combine until mixture resembles coarse sand. Set aside. FILLING: fCut each peach half into quarters. fSnugly arrange peaches, tomatoes, and brie in tart shell. Evenly crumble streusel topping over filling. fBake for 35 to 45 minutes, until fruit is caramelized and bubbling and crust is golden brown. fCool on a rack. Serve tart warm or at room temperature.

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