Goat Cheese Tart

by Elizabeth Dronet

Recipe makes two 9″ tarts.  If using a pie plate instead, half the recipe and use 2 eggs.

2 refrigerated pie crusts
1 package of cream cheese softened
4 oz of goat cheese
3 eggs
1 cup milk
2 Tbsp chopped green onions
1/4 tsp garlic powder
salt to taste
Dijon mustard to brush on crust

Preheat oven to 375.  Place pie crust in tart pan.  Press down sides.  Prick dough with fork.  Bake 15-20 minutes until crust is light golden brown.  Remove from oven and brush with Dijon mustard.  Set aside.

Reduce oven to 325.  Combine all filling ingredients in a food processor or mixer.  Process until smooth careful to scrape bottom of bowl.  Stir in green onions.  Pour filling into crust.  If using tart pans with removable bottoms, place pans on a cookie sheet.  Bake 25-30 minutes until set.  Each tart serves 6.