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Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Tuesday, December 18, 2007

Savoury Fresh Cheese Tart

My favourite savoury pie. Excellent as an accompaniment to chicken or shrimp or as a main dish itself. Serve warm or chilled. Leftovers (if there are any) will keep in the refrigerator for a few days. (Serve leftovers cold or re-heated in an oven. Avoid re-heating in the microwave as this will make the pastry soft and mushy.)

Savoury Fresh Cheese Tart

  • 1 quantity whole wheat pastry
  • 300 g chevre, room temperature
  • 1 yellow onion
  • olive oil for frying
  • 1 oven roasted garlic
  • 1/2 cup whipping cream
  • 1/2 cup sour cream
  • ground thyme
  • 3 or 4 tomatoes


Partially bake pie shell blind for 10 minutes at 450°F.
Slice onion thinly and fry in olive oil until caramelized.
Beat together chevre, cream and sour cream.
Stir in thyme, garlic and onion.
Pour filling into partially baked pie shell.
Slice tomatoes thinly and arrange on top of cheese mixture.
Bake at 400°F for 30-45 minutes.

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