Allegheny Chevre and Honey Tart

Two 9-inch homemade or store-bought pie crust doughs

1 pound (2 logs) chevre, preferably Allegheny from FireFly Farms, at room temperature

¾ to 1 cup regular, low-fat or nonfat milk

4 large eggs

¼ cup confectioners' sugar

1 tablespoon flour

¼ cup honey

½ teaspoon ground cinnamon, plus ½ teaspoon for optional garnish

Press the pie dough into a 9-inch pie plate or low-walled tart pan and into three 4-inch tart pans; refrigerate for 30 minutes.

Place the cheese in the bowl of a stand mixer or handheld electric mixer; gradually add ¾ cup of the milk, beating on low speed until incorporated, then on medium speed until fluffy. If the mixture seems stiff, beat in some or all of the remaining ¼ cup of milk. The mixture will not be smooth.

Whisk together the eggs in a separate bowl (by hand), then add the confectioners' sugar and the flour, whisking until well incorporated. Add this mixture to the cheese. Add the honey and the ½ teaspoon of cinnamon, stirring until well incorporated.

Preheat the oven to 350 degrees. Place the pie plate or tart pans on a rimmed baking sheet.

Pour the cheese filling into each chilled crust, filling right up to the top and smoothing the surface. Bake (on the baking sheet) for 50 to 60 minutes or until the filling is golden brown around the edges. (The smaller tarts will be done first.) The filling will puff as it bakes but will sink back down as the tart cools.

If desired, sprinkle ½ teaspoon of cinnamon over the tarts while they are still warm. Let them rest for 10 minutes before serving.

The chevre recommended for this creamy, easy, lightly sweet tart has a ricotta-like consistency. The tart is a variation of a Greek cheesecake called lyhnarakia.

Serve on its own, or with fresh peach or nectarine slices.

Makes 10 to 13 servings.

Nutrition | Per serving (based on 13, using nonfat milk): 290 calories, 11 g protein, 22 g carbohydrates, 18 g fat, 8 g saturated fat, 75 mg cholesterol, 330 mg sodium, 1 g dietary fiber, 9 g sugar

Adapted from a recipe on the FireFly Farms website