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Ingredients
½ pound of Brin d'Amour (see note) or a semi-hard American goat cheese
8 sprigs fresh mint, leaves removed and finely chopped
3 whole eggs
Salt to taste
Freshly ground black pepper to taste
1 teaspoon butter
½ recipe pate brisee (see recipe)
3 duck sausages, cooked and sliced, or ¼ pound liverwurst, sliced
Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Place the cheese and the mint in a bowl and mash with a fork. (If desired, remove the rind of the cheese and shake any herbs into the mixture.) In another bowl, beat the eggs until frothy. Add them to the cheese and mix well. Season with freshly ground pepper and salt sparingly. (The cheese is salty.)
- Step 3
Butter a 9-inch tart pan. Roll out the pate brisee dough and line the pan with it. Crimp the edges. Place a layer of the sliced duck sausage or liverwurst on the bottom. Carefully pour the cheese-egg mixture over it.
- Step 4
Bake for 35 to 40 minutes or until the point of a knife inserted in the center comes out clean. (The tart will be quite flat.) Serve warm or at room temperature, cut into wedges.
Since brocciu is not available in the United States, I use Brin d'Amour, a Corsican sheep's-milk cheese with dry herbs. In Manhattan it is available at Dean & DeLuca and Fairway. Similarly, since Corsican liver sausage is not available here, I substitute cooked duck sausages, which are also available at Dean & DeLuca.
Private Notes