Dish: montrachet cheesecake
This dish is from Piret’s, San Diego, California.
1 1/2 cups versatile flour
1/8 teaspoon salt
1/8 teaspoon sugar
6 tablespoons unsalted butter
2 tablespoons strong vegetable shortening
2 to 3 tablespoons ice water
1 (11 ounce) log Montrachet blanc
goat cheese (at room temperature)
16 ounces cream cheese (at room temperature level)
1/2 teaspoon chopped fresh rosemary or
1/8 teaspoon dried rosemary, crumbled
3/4 cup pine nuts, gently toasted
In a big bowl, integrate flour, salt and sugar. Cut in butter and shortening up until the mix is the consistency of coarse meal. Add 2 tablespoon ice water and toss to dampen the flour. Collect the pastry into a ball. If any flour doesn’t adhere, spray with approximately 1 tablespoon more water. Flatten into a 6-inch disk, wrap well and cool for at least 1 hour or over night.
Present cooled pastry to a thin round 14 inches in size. Put it in an 11- to 12-inch tart pan with a detachable bottom, fitting the pastry versus the sides and trimming any overhanging edges. Refrigerate the pastry-lined pan for at least Thirty Minutes.
Pre-heat the oven to 350 degrees F.
Cover the pastry with parchment paper or foil and fill with pie weights or dried beans. Bake in the center of the oven for 30 minutes, or till golden around the sides.
Remove weight and liner and bake for about 5 minutes longer, up until the center is dry. Leave the oven on.
Beat together the Montrachet and cream cheeses up until light and fluffy. One at a time, beat in the egg and mix in the rosemary. Fill the warm pie shell with the cheese mixture. Spray the pine nuts over the top. Return the pie to the oven and bake for 25 minutes, up until set. Let cool to space temperature level.
Cut into thin wedges to serve.
Serves 16 to 20.