Pumpkin & Goat Cheese Tart with Hazelnut Brittle
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
This pumpkin tart would make a great addition to your Thanksgiving dessert repertoire.
  • For the Crust
  • ¼ c. Hazelnuts
  • 1 c. All-Purpose Flour
  • 1 Tbsp. Sugar
  • ½ tsp. Fresh Rosemary, minced
  • Pinch of Salt
  • ½ c. (1 stick) Unsalted Butter, very cold and cut into small pieces
  • 2 Egg Yolks
  • 2-3 Tbsp. Iced WaterFor the Filling
  • 4 oz. Chèvre (goat cheese), room temperature
  • ¼ c. Honey
  • ¼ c. Light Brown Sugar
  • 2 Eggs
  • ½ c. Sour Cream
  • 1 15 oz. can Pumpkin Puree
  • 1 tsp. Brandy
  • 1 tsp. Cinnamon
  • ¼ tsp. Ground Nutmeg
  • ¼ tsp. Ground Cloves
  • Pinch of Salt
  • Pinch of Black PepperFor the Hazelnut Brittle
  • 1 Tbsp. Unsalted Butter
  • 3 Tbsp. Honey
  • ½ c. Hazelnuts
  • ½ tsp. Fresh Rosemary, minced
  • Generous Pinch of Flaky Sea Salt
  1. To make the crust, grind the hazelnuts in a food processor. Add flour, rosemary, sugar, and salt, pulse to combine. Drop in chilled butter and pulse in small bursts until the butter is pea-sized. Add egg yolks, pulse to combine. With the motor running, add cold water until the dough just comes together. Do not over-process. Pat dough into a thick disk, wrap well wit plastic film, and chill at least 1 hour.
  2. Preheat oven to 375°. Roll chilled dough to fit a pie plate or springform pan. Fit into pan and trim edges as desired. Bake until crust is golden brown, about 15 minutes. Watch carefully and cover edges with foil if they are getting too dark. Allow to cool before adding filling.
  3. To make the pumpkin filling, beat chèvre, brown sugar, and honey with an electric mixer until smooth and creamy. Add eggs, blend. Add remaining filling ingredients and beat for a couple minutes until the mixture is light and perfectly smooth. Pour into baked and cooled crust. Bake at 375° for 1 hour- 1 hour & 10 minutes, until center is set. Allow to cool before garnishing with the candied hazelnuts and serving.
  4. To make the hazelnut brittle, melt together butter and honey over medium heat. Allow it to bubble until slightly thickened, about 3 minutes. Add hazelnuts, rosemary, and sea salt, cook for 2 more minutes, stirring often. Pour mixture onto a parchment lined baking sheet. Allow to cool completely before breaking into shards and garnishing the tart.
  5. Garnish cooled tart with pieces of hazelnut brittle. Serve with lightly sweetened whipped cream, if desired.
Recipe by strawberryplum at http://www.strawberryplum.com/pumpkin-goat-cheese-tart-with-hazelnut-brittle/