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Cassis Bistro, 2359 Tenth Avenue East Seattle, WA 98102 206-329-0580 Reservations:reservations@cassisbistro.net www.cassisbistro.net	Charlie Durham Chef

Golden Kiwi, Chevre and White Chocolate Tart (Serves eight)

For the tart shell:

1 1/2 cups flour

1 1/2 T sugar

pinch of salt

8 T cold butter, cubed

1/4 cup ice water

1 egg yolk

Place the dry ingredients in the bowl of a food processor. pulse until the mixture resembles coarse crumbs. Whisk the egg yolk and the water together in a bowl and add to the flour and butter. Pulse just until the dough forms into a ball. Pat the dough flat and form into a round about 5 inches across. Chill for 30 minutes. When chilled roll the dough into a round about 13 inches across. Lay into a greased 12 inch tart pan. Place foil on top of the dough and fill the foil with beans. Bake in a 350F oven for 25 minutes, or until the tart shell is slightly browned and holds it's shape. Cool for 15 minutes.

For the filling:

3 oz white chocolate, softened in a double boiler

4 oz cream cheese

4 oz goat cheese

2 T creme fraiche

1/4 cup sugar

1 T vanilla extract

Cream all the above ingredients together in an electric mixer until fluffy and smooth. Spoon the filling into the tart shell and chill for one hour.

Top the filling with:

8 golden kiwi, skinned and sliced into thin rounds

Carefully fan the kiwi slices from the outside of the tart to the inside of the tart. Chill the tart for about 30 minutes. Slice into eight pieces.