Herb Cheese & Chive Blossom Tart

Chef

Kitty Morse

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Cookbook

Edible Flowers: A Kitchen Companion with Recipes

Published by Chefs Press

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This image courtesy of Joseph DeLeo

We have the Chinese to thank for introducing chives (Allium schoenoprasum) to the Western world. This diminutive relative of the onion has been used in cooking for more than 5,000 years. Early American colonists assigned magical powers to chives, hanging them in bunches at their front doors to ward off evil spirits. Chives are among the most common of herbs and are one of the fines herbes of French cuisine, which also include tarragon, chervil, and parsley. They are perennials, and when you grow your own, you have the advantage of being able to use the aromatic blossoms as well as the slender stems in your dishes. Instead of chopping fresh chives, snip them with a pair of kitchen scissors. To speed up this recipe, substitute a frozen pie crust, if desired.

Serves4

Easy

Recipe CourseDessert

Type of DishPie

Ingredients

For the Pie Crusts:
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1 1/2 cup all-purpose flour
of salt
For the Filling:
8 ounces whipped cream cheese with chives and onions, room temperature
3 ounces cream cheese, room temperature
1/4 cup sour cream
2 eggs, lightly beaten
12 large chive blossoms, separated into petals
additional chive blossoms, for garnish

Crust Instructions:

Coat a 9-inch pie pan with nonstick spray or butter and set aside.
In a large bowl combine the butter and cream cheese with a fork until well blended. Gradually add the flour and salt, mixing until a firm dough forms.
With your hands, shape it into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
Separate the chilled dough into 2 equal parts. (You will only need 1 part for this recipe, so refrigerate the remaining dough for another use, or double the filling and make 2 tarts.)
Roll the dough into a circle on a floured surface and pat it carefully into the prepared pan.

Filling Instructions:

Preheat the oven to 400°F.
In a large bowl using an electric mixer, combine the herb cream cheese, plain cream cheese, sour cream, and eggs until smooth. Gently stir in the chive petals.
Pour the mixture into a pie shell and bake for 25 to 30 minutes, or until the filling is puffy and light brown. Let stand 15 minutes before cutting.
Decorate with additional fresh chive blossoms. Serve hot or warm.