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Meatless Monday

Coconut and Macadamia Tart with Chive Chevre

  • 8 oz. sugar
  • 1-pound butter, unsalted
  • 1 ¾ cups all-purpose flour
  • 1 egg
  • 1 yolk
  • Pinch of salt
  • 2 oz. coconut, grated
  • 2 oz. Macadamia nuts
  • Tart pans
  • Pan spray

Preheat oven to 350 degrees. Place macadamia nuts on cookie sheet in oven for fifteen minutes until golden brown. Remove and cool. Coarsely chop nuts and set aside. Cream sugar and butter until smooth. Add remaining ingredients to creamed mixture until well incorporated. Wrap in plastic. Place in freezer for 30 minutes. Remove and roll out to a little less than ¼ inch. Spray tart pans and cut dough to fit tart pans. Dock (prick) and weight dough (prevents bubbles from forming in pan). Bake until golden brown edges 12 to 15 minutes. Remove and cool. Store in airtight container.

Chive Chevre

  • 8 oz. log of Chevre cheese
  • 2 tbsp. chives, minced
  • piping bag

Remove chevre from refrigerator and allow to soften. Mix in chives when chevre has softened and place in piping bag. Pipe in shell just before serving.

Plating/Serving Suggestions: Place filled tart shell on top of 2 ounces of baby greens. Serve with rocket greens and baby red arugula (which is a peppery green widely available in the herb section of finer markets.)

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