Tourteau de Chevre

I wasn’t going to make this week’s French Fridays with Dorie recipe.  I really wanted to but I just couldn’t justify making a whole cake for my small family.  But happily the perfect opportunity presented itself:  we would be hosting my mother-in-law for Mother’s Day dinner.  Hmmm, I wonder what to serve for dessert?  Tourteau de Chèvre!

Tourteau de Chèvre is kind of like a cheesecake made from goat cheese, but it’s quite different from a traditional New York-style cheesecake.  First of all, it has a pastry crust rather than a crumb crust.  But the main difference is the texture:  the tourteau is much lighter and a little drier.  The lightness comes from whipping egg whites to firm but glossy peaks and folding them into the rest of the batter.  When it bakes, it puffs up almost like a souffle.

Fresh out of the oven the cake is "puffed" up

I “sprung” for an 8-inch springform pan (sorry, I couldn’t resist…) since I wasn’t happy with the results of my Michael Rostang’s Double Chocolate Mousse Cake using a larger pan.  I am very glad I did because it came out perfectly!

Dorie gives the cook a couple of choices when making Tourteau de Chèvre.  The first choice is whether to use the Sweet Tart Dough or the regular Tart Dough (used mainly for savory dishes).  The other choice is flavoring: vanilla extract, orange-flower water, Cognac or nothing.  I chose the Sweet Tart Dough and vanilla extract and thought the flavors blended really well.

I’m SO glad I had an excuse to make Tourteau de Chèvre.  I love, love, loved it!  I served it with sliced strawberries and drizzled with a little honey.  The strawberries paired fabulously with it!  The dessert was a big hit with everyone, even my chocolate-loving husband who seemed skeptical when I described it to him earlier in the day.

Tourteau de Chevre

The recipe for Tourteau de Chèvre can be found in Dorie Greenspan’s book Around My French Table.  You can see how others liked the recipe at the French Fridays with Dorie site by clicking here.



Filed under Cooking

7 responses to “Tourteau de Chevre

  1. Maureen

    Wow! That looks fabulous, I can’t wait to try it. Now I will have to buy an 8″ springform pan. How was the flavor compared to a New York style cheesecake?

    • Karen

      The flavor is similar but different. I think the similarity is because of the vanilla, but you can still taste a subtle tang from the goat cheese.

  2. Justine

    I was looking for this post around lunch time today! This sounds like something I’ve had in the past – but in a different form. It looks beautiful (and delicious, too)!!

  3. nana

    I think your torte looks wonderful. It really puffed up and browned
    nicely. The strawberries on the side are a nice addition. Tricia and
    I divided this recipe, just too much food around lately, so we
    try to cut when we can. We certainly did enjoy it.

  4. Looks beautiful! I missed making this, but since everyone likes it so much, I’ll have to bookmark it!

  5. Oh, WOW! This looks gorgeous! Your torteau puffed up beautifully. I really can’t wait to make this and I am glad to hear that your family enjoyed it. What a great idea to add the strawberries and drizzle with honey.

  6. wow!! yours really puffed up quite a bit! I can’t believe it!! I bet you have used your springform pan a few times since this recipe! I LOVE mine!!! 🙂

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