Recipe courtesy of Peggy Magister
Episode: Crazy Water
2 hr 40 min
(includes cooling times)
1 hr 30 min
12 servings


Tart Dough:
  • 2 cups all-purpose flour 
  • 3/4 cup unsalted butter, chopped 
  • 1/2 teaspoon salt 
  • 1/3 cup ice water 
Caramelized Garlic:
  • 2 cups peeled garlic cloves 
  • 1 tablespoon olive oil 
  • 1/8 cup balsamic vinegar 
  • 1/4 cup sugar 
  • 1 teaspoon chopped fresh rosemary 
  • 1 teaspoon chopped fresh thyme 
  • Salt
Goat Cheese Filling:
  • 10 1/2 ounces creamy goat cheese (chevre) 
  • 6 ounces mascarpone cheese
  • 6 ounces Roquefort cheese
  • 2 teaspoons chopped fresh thyme 
  • 3 whole eggs 
  • Salt and freshly ground black pepper
Lingonberry Salsa:
  • 1 cup lingonberries 
  • 1/4 cup chopped fresh cilantro 
  • 1/4 cup chopped red onions
  • 1/8 cup fresh orange juice 
  • 1 pinch cayenne pepper 
  • 1 jalapeno, seeded and finely chopped 
Kohlrabi Salad:
  • 3/4 cup dried cherries 
  • 1/4 cup olive oil 
  • 1 large bunch fresh dill, roughly chopped 
  • 1 clove garlic, crushed 
  • 1 medium kohlrabi, peeled and cut into matchsicks 
  • Zest of 1 lemon, plus 6 tablespoons fresh lemon juice 
  • 1/2 head napa cabbage, julienned 
  • Salt and freshly ground black pepper 
  • Salt and freshly ground black pepper


For the tart dough: Pulse together the flour, butter, salt and ice water in a food processor until it resembles oats. Combine by hand into 2 balls. Wrap in plastic and refrigerate.

Preheat the oven to 350 degrees F.

For the caramelized garlic: Blanch the garlic in boiling water for 5 minutes. Drain well. Fry the garlic in the olive oil over high heat for 3 to 4 minutes. Add the balsamic vinegar and 1 cup water and bring to a boil. Turn the heat down to a simmer and cook gently for 10 to 12 minutes. Stir in the sugar, rosemary, thyme and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has been reduced to a caramel syrup, 10 minutes. Set aside.

For the filling: Combine the cheeses, thyme, eggs and some salt and black pepper in a mixer fitted with a paddle attachment. Stir together until well blended.

For the salsa: Mix together the lingonberries, cilantro, red onions, orange juice, cayenne and jalapenos and set aside.

For the salad: Mix together the cherries, olive oil, dill, garlic, kohlrabi, lemon zest and juice and cabbage. Season with salt and black pepper and let sit for at least 10 minutes to allow the flavors to marry.

For baking and assembly: Roll the dough out to between 1/8 and 1/4-inch thick. Push the dough into an 11-inch fluted tart pan, starting with the edges and filling in the middle as you work. Bake until light golden brown, 10 to 12 minutes, and then let cool. Arrange the caramelized garlic and syrup in an even layer on the bottom of the tart, and then cover with the goat cheese mixture and return to the oven until the filling is deeply golden brown, 20 to 30 minutes. Let cool slightly.

Remove the tart from the shell and slice into wedges and place on plates. Add a petite kohlrabi salad to each plate and a generous spooning of lingonberry salsa.

Cook's Note

This recipe is great for making individual tartlets. For 4-inch tarts, simply cut cooking time by about half - removing when the top of the tart turns golden brown. If you cannot find lingonberries, feel free to substitute with cranberries or red currants.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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