It would appear as if I will not, in fact, be reporting for rice month.
Where did the time go? No, seriously--I feel like the beginning of September was last week or something. But then I think about all the stuff I've been up to--going to class and attempting to be student number one, going back to work, going to Denver for an AWESOME wedding, hosting Jeff's parents--it's been a little chargé, as they say.
So today I took the day off. Off from hosting, off from cleaning, off from working on school stuff. I'm listening to music Jeff doesn't like and baking things NOT in my curriculum. (Ok, tha'ts not exactly true--I'm working on a batch of pains au chocolat, but can you really count that as WORK?? I didn't think so.)
I really should do this more often.
Honeyed Goat Cheese Tart with Pistachio Crust, adapted from Food and Wine
1/2 cup unsalted shelled pistachios
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon almond extract
1/2 teaspoon salt
1 1/4 cups AP flour
11 ounces soft goat cheese
2 cups full-fat Greek-style yogurt
2 tablespoons fresh lime juice
2 teaspoons finely grated lime zest
1/2 cup confectioner's sugar
1/3 cup honey
1. In a food processor, pulse the pistachios and 2 tablespoons of the sugar until finely ground. In the bowl of a mixer fitted with the paddle atachment, beat the butter with the granulated sugar at medium speed until pale and fluffy, about 1-2 minutes. Add the pistachio/sugar mixture, almond extract and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
2. Scrape the dough into a 9-inch fluted tart pan with a removeable bottom. Press the dough until it is evenly spread out along the bottom and up the sides of the pan. The heel of your hand works well, as does a glass. Refrigerate until well-chilled, about 30 minutes.
3. Preheat the oven to 300 degrees F. Prick the dough all over with a fork. Bake the crust for abotu 45 minutes, until lightly golden. Transfer to a rack and let cook completely.
4. In the bowl of a mixer, beat the goat cheese, yogurt, lime juice and lime zest until combined. Add the confectioner's sugar and beat until smooth. Scrape the filling into the crust and refrigerate for 2 hours.
5. Just before serving, in a small sauce pan, cook the honey over moderatly high heat until it reaches 236 degrees F on a thermometer, about 2 minutes. Remove the honey and stir until slightly cooled, about 2 minutes more. Drizzle the honey over the tart and let stand until the honey firms up, about 5 minutes. Cut and serve.