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.
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.