Sylvie’s Gluten-Free Savory Fromage Blanc Tarte

By Sylvie Ryan, our Culinary Educator

Fromage Blanc is not readily available in The States as it is in France. My version uses with Greek yogurt, is easy to make and resembles the taste and tangy texture of Fromage Blanc. The Greek yogurt is strained through a cheesecloth-lined colander. Let the yogurt strain overnight in the refrigerator-- the longer you strain it the thicker it will get.

1 Gluten-Free Pie Crust by Fuel for the Soul (in our freezer section)

3 cups Stained Greek Yogurt

6 oz Fresh Goat Cheese Fromage Blanc (I used Rollingstone Chevre)

3 Garlic cloves, thinly minced

3 Tbsp Fresh Chives, thinly sliced

1 Tbsp Parmesan, grated

Salt and Pepper to taste

5 Eggs (white and yolks separated)

Preheat the oven to 375 degrees and bake the pie crust for about 15-20 minutes. Remove from the oven and set aside to cool.

In a large bowl, beat together the strained yogurt, goat cheese, minced garlic, chives, Parmesan, salt and pepper. Slowly add the egg yolks and keep mixing until combined.

In a separate mixing bowl, beat the egg whites until firm.

Gently fold the egg whites into the yogurt mixture. Pour the mixture into the prebaked pie crust. Bake for 35-40 minutes or until the filling is set and golden.