I approached this week’s French Fridays with Dorie with a little bit of trepidation. A Tourteau de Chèvre is basically a baked cheesecake, made with goat’s cheese. No, it wasn’t the goat’s cheese part that worried me, it was the “baked cheesecake” part. Oh, I’ve made them before – but as you can see in this post and this one, I was not successful in producing a cheesecake that didn’t crack when baked. So I was worried. Until I looked at Dorie’s picture and saw that this one is supposed to be cracked and kind of ugly on the top… A perfect baked cheesecake recipe for me then!
Then there was the dough. Even though I had close supervision, I still was not able to produce a dough that was able to be rolled out
So I resorted to the “press-in” method which I didn’t think would matter so much for a “rustic” dessert like this one…
And just like Dorie says it will, the cake cracked when it baked. It also didn’t get quite black/ brown enough as a true torteau that you would find in France would – our ovens don’t get hot enough for that – but I was still pretty happy with the outcome…
And the taste?
I served this for Easter dinner dessert. And then again a number of times the week following that. And finally for breakfast as Neil and I watched the Royal Wedding (cake for breakfast seemed fitting!).
It is super light and not too sweet (one of our friends declared it “a little goat-y” for her tastes but I don’t think you can taste the goat that much). We ate it plain though Dorie suggests drizzling it with a little honey – I didn’t think it needed it.
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French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.
Go on, treat yourself – join us in 2011! There are some GREAT recipes coming up!
Congrats to The Kitchenarian who won my Restaurantware.com giveaway!