winter white

how about a goat cheese & honey tart in beautiful shades of white to make up for the lack of winter white weather? this elegant dessert couldn't be easier to make and the simple flavors of tart goat cheese and yogurt are perfectly complimented by a drizzle of local honey. the recipe is inspired by a tart from an old issue of food & wine but i used the crust from this fall tart and think it turned out wonderfully - enjoy!

Goat Cheese & Honey Tart

serves 8

1/4 cup each almonds, walnuts and hazelnuts (toasted & cooled)

3/4 cup whole wheat flour

1 tbs flax seeds

1/4 cup sugar

1/4 tsp salt

6 tbs chilled unsalted butter, diced

1 egg yolk

11 oz goat cheese

2 cups greek yogurt

2 tbs lime juice

2 tsp lime zest

1/3 cup confectioner's sugar

1/3 cup honey

grease a 9-inch tart pan with removable bottom. in a food processor, grind nuts, flour, flax, sugar and salt into a fine meal. add butter and pulse until a coarse meal forms. add egg yolk and pulse until moist clumps form. press dough into bottom and sides of pan, about 1/4-inch thick, and pierce bottom with a fork several times. chill for 30 minutes. preheat oven to 400 degrees F. bake crust 12-14 minutes or until golden brown. cool completely.

in the bowl of an electric mixer, beat goat cheese, yogurt, lime juice and zest until combined. add sugar and beat until smooth. spread the filling evenly into the crust and refrigerate for at least 2 hours. just before serving, heat the honey in a small saucepan until it's a thinner consistency and drizzle over tart.