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Grilled Veggie-Herbed Cheese Tart


I have a jar in my fridge of herb-salt mixture. It is almost like pesto without the cheese & nuts. Just throw LOTS of fresh basil, rosemary, sage, and thyme in the blender or food processor with some olive oil. Add 1/4 c. coarse sea salt.

This mixture is great for grilling chicken, seasoning roasts, or adding to soups or sauces instead of just salt.

This is a simple tart with a herb-parmigiano crust.


1 cube of unsalted butter, cut in small pieces
1 cup flour
2 cups grated parmigiano
*1 T. herb-salt mixture
2-3 T. ice water

In a food processor, mix dry ingredients, then add butter, herb-salt and ice water until mixture forms a ball. Press into a tart pan, and chill 30 min. Top with foil and pie weights, and bake at 350 for 15 minutes. Remove foil and weights, and bake another 10 minutes.


Cheese Filling:

4 oz. goat cheese at room temp
4 oz marscpone
1 T. herb-salt mixture

Blend cheeses and herbs and spread over cooled crust.


Top with grilled veggies and serve.


Comments (3)

Yum, this looks fantastic and it has the colors of the Italian flag!

Boy, do I wish I had a piece of this tart right now! Looks delicious.


So pretty!

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