Raspberry Chevre Tart With Poppyseed Shortcrust

• Crust
• 3 ounces whole wheat flour
• 3 ounces all-purpose flour
• 1 tablespoon poppyseeds
• 1/2 teaspoon salt
• 4 ounces butter
• 1 egg, lightly beaten
• Filling
• 8 ounces soft chevre
• 8 ounces fresh ricotta
• 1 tablespoon olive oil
• 3 tablespoons honey, divided
• 1/2 teaspoon flaky sea salt
• A few grinds of fresh pepper or grains of paradise
• 16 ounces fresh raspberries

1. In a food processor, pulse the flours, poppyseeds and salt together. Add the butter and pulse until a course meal forms. Add the egg and pulse to combine. Pour the crust mixture into a tart pan with removable bottom. Using your fingers, lightly press the mixture into the sides and bottom of the pan. Do this quickly, otherwise the crust will begin to stick to your fingers. If needed, use a piece of wax paper to press. Refrigerate the crust for about 15 minutes.
2. Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of the crust and layer with pie weights or dry beans. Bake for 15 minutes, remove the paper and weights or beans, and continue baking for another 10 minutes until slightly golden. Cool crust completely.
3. Mix the cheeses, olive oil, 1 tablespoon honey, salt and pepper until well blended. Spoon the mixture into the cooled crust and smooth. Place the raspberries in concentric circles on top of the cheese mixture until surface is covered. Refrigerate for 1 hour and up to 6 hours.
4. Before serving, drizzle the remaining 2 tablespoons of honey on top of the raspberries. Cut into slices and enjoy with a chilled glass of sauvignon blanc. Cheers!

crust, whole wheat flour, flour, poppyseeds, salt, butter, egg, filling, chevre, fresh ricotta, olive oil, honey, flaky sea salt, pepper, fresh raspberries

Taken from food52.com/recipes/13081-raspberry-chevre-tart-with-poppyseed-shortcrust (may not work)