I’m going to start off by saying I almost ate two slices while taking photographs. This is that good. Now some might think – goat cheese in a dessert? Basil, what is that doing in there? STOP, read and bake. You’ll thank me later.
The other night as I was making dinner I heard a cooking show from the living room and when the chef mentioned the ingredients I knew I had to adapt this somehow and make it. The combination of the main ingredients sounded amazing to me. So different, so…. right. The idea of blueberries, goat cheese and fresh basil in a pie sounded so interesting to me as a dessert that I made a mental note and decided it would be a new project.
From what I remember she made a pie out of it on the show, but I am not as I wanted a graham cracker crust. A sweet and crunchy crumb crust hugging that amazing fruit and cheese filling.
So I guess this is why I called this Blueberry, Strawberry, Goat Cheese and Basil Tart instead of a Blueberry, Strawberry, Goat Cheese and Basil Pie. Although really a tart consists of a filling over a pastry base with an open top not covered with any pastry, this is topped with sliced almonds.
And due to the fact that I had more strawberries in the refrigerator then blueberries I thought I’d make this a combination berry dessert, too.
Mix together the goat cheese, heavy cream, egg, sugar, flour, kosher salt and chopped basil in a medium sized bowl. Add the strawberries and blueberries and gently fold in, don’t want to bruise that fruit! Pour this on top of the baked graham cracker crust.
In another smaller bowl mix some melted butter, sugar and sliced almonds, making sure all is coated and crumble over the fruit filling. Pop this in an oven at 350° for 25 minutes. When done remove from oven and allow to cool on a wire rack.
You can serve this up warm, but actually I liked it better cold after being in the refrigerator overnight. Yes, I had a slice for breakfast. Bad Kevin, bad.
The tangy goat cheese mixed well with the combination of blueberries and strawberries. The crunchy, buttery and sweet graham cracker crust was perfect.
The killer was the flavor note from the basil, what a great secret weapon unleashed on the palette! Amazing, combined with the goat cheese and berries. Perfection!
After doing a little research I found out the chef is Moira Sommers, Co-Owner/Chef of 3 Sisters Cafe in Indianapolis, Indiana. Thanks for the inspiration for this amazing dessert!
- 1½ cups Honey Graham Crackers
- ⅓ cup of sugar
- 6 tbsp butter
- ½ cup soft goat cheese
- ½ cup heavy cream
- 1 large egg
- ½ cup brown sugar
- ¼ cup all-purpose flour
- Pinch kosher salt
- 1 tbsp finely chopped fresh basil
- 2 cups fresh blueberries
- 3 cups fresh strawberries
- 1½ cups sliced almonds
- ½ cup sugar
- ⅓ cup melted butter
- Preheat oven to 350°
- Remove 9 sealed graham crackers from individual packs and place in a food processor to crumble fine. Add to a small bowl and with a pastry blender mix in sugar and melted butter. Press into a 9 inch springform pan. Bake in a 350° oven for 9 minutes.
- Using an electric hand mixer, beat together the goat cheese, heavy cream, egg, sugar, flour, kosher salt and chopped basil together in a medium sized bowl. Gently fold in the strawberries and blueberries. Pour this on top of the baked graham cracker crust.
- In another smaller bowl mix the melted butter, sugar and sliced almonds, making sure all is coated and crumble over the fruit filling.
- Bake at 350° for 25 minutes. When done remove from oven and allow to cool on a wire rack. Serve warm or cold.
Adapted from Moira Sommers, Co-Owner/Chef of 3 Sisters Cafe recipe for Blueberry Goat Cheese Pie