Planet Green
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Ingredients:
25 sugar cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons almond meal
8 ounces fromage blanc cheese
8 ounces fresh cow's milk ricotta
1/2 cup crème fraiche
1/2 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
Method:
Preheat oven to 350 degrees F. Finely grind cookies in food processor. Add butter and almond meal and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 10 to 12 minutes. Cool completely.
In a medium mixing bowl, combine the fromage blanc, ricotta, crème fraiche, sugar, vanilla and almond extracts. Using a hand held mixer or the paddle attachment, beat until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day. Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.
Yield: Makes 8 servings
Editor's Note: Look for local and organic dairy.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Pass the Cheese, Please Episode of Emeril Green.
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