Recipe - Hazelnut Grilled Goats Cheese With Beetroot Pear Parmesan

FILLING
2 Baskets strawberries;
hulled, minced
; (12ounce)
Three fourths cup Sugar
3 tablespoon Passover brandy
1 tablespoon Fresh lemon juice
1 pn Ground cloves

CRUST
Matzo cake meal
2 cup Husked toasted hazelnuts
1 cup Sugar
1/8 teaspoon Salt
1 pn Ground cloves
1 lg Egg
One fourth teaspoon Almond extract
3 Baskets strawberries;
hulled, thinly
; cut or sliced up (1pint)

For filling:

Combine all ingredients in heavy large skillet. Stir over high heat until
sugar dissolves and mixture comes to boil. Boil until very thick, stirring
frequently, about 13 minutes. Cool in pan. (Can be prepared 2 days ahead.
Transfer to small bowl, cover and refrigerate.)

For crust:

Position rack in center of oven and preheat to 350F. Line 11inch tart pan
with removable bottom with heavyduty foil, pressing firmly into scalloped
sides of pan. Grease foil and dust with matzo cake meal. Finely grind nuts,
sugar, salt and cloves in processor. Add egg and extract and process until
mixture just holds together. Reserve One half cup dough for another use. Using
moistened fingertips, press remaining dough onto bottom and up sides of
prepared pan. Bake until crust is golden, crinkled and feels dry, about 13
minutes. Cool crust completely in pan on rack. Remove tart pan sides.
Carefully peel foil off crust. Return crust to pan. (Can be prepared 1 day
ahead. Wrap tightly and store at room temperature.)

Spread filling over crust. Starting at edge of tart, cover tart with berry
slices in overlapping concentric circles, with first circle leaning against
crust edge. (Can be prepared 3 hours ahead. Chill.)

Remove tart from pan. Cut into wedges and serve.

Serves 12.

Bon Appetit April 1992

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