Thomas and I spent this past weekend vacationing in La Jolla, CA. Our trip was filled with lots of sun, seal spotting, beach barbeques, seaside strolls, and tons and tons of avocados. It seemed like an avocado found its way onto every single plate we had. Somewhere after all of the tuna and avocado sushi rolls and crab and avocado omelets, I ultimately overdosed with one bite of a fried avocado egg roll. That’s all it took – one single bite and I threw in the beach towel. By the end of our stay, I felt like one of those lazy and blubbery seals that spend all day listlessly lounging on the rocks in La Jolla Cove. (I have to say that my hair and skin were absolutely glowing, though, from the avocado’s healthy fats!)
Now that we are back home and longing for our blissful beach days, I decided to bring back that laidback California lifestyle through an avocado and goat cheese tart. This tart is incredibly easy to prepare, pretty to look at, and if it happens to make you feel like a roly-poly seal, just be thankful for your resulting glowing skin and shiny hair.
Avocado and Goat Cheese Tart
1 store bought cornmeal pizza crust (regular pie crust would work too)
1 4-ounce log goat cheese, room temperature
¼ - ½ cup cream or milk
3-4 avocados (from California, of course)
Fresh lemon or lime juice
Salt and pepper to taste
Bake the cornmeal crust according to the package instructions. In a mixing bowl, combine room temperature goat cheese with cream or milk and mix to smooth out to a creamy texture. Spread an even layer of goat cheese on the cornmeal crust once it has cooled. Halve the avocados, remove the pits, peel the skin, and slice lengthwise into equal size pieces. Sprinkle with lemon or lime juice to prevent browning. I once read that cooking spray has the same effect as lemon juice, so that can be used as well. This will lack the acidic taste, however. Arrange slices over the tart in a decorative manner. Season with salt and pepper and garnish with cilantro, if desired. Enjoy!
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