Chèvre Bretagne

This is a great recipe to use up failed goat yogurt attempts, or regular goat milk. It's also a nice alternative to the traditional "Far Bretagne."

• 6 oz prunes
• 6 oz raisins
  
• 2 cups goat milk
  
• 3 eggs
• 1/2 cup sugar
• 2/3 cup all purpose flour
• 2 tbsp cognac
• 1 tsp vanilla
  

1. Soak the prunes and raisins in warm water for 1 hour. After prunes/raisins have soaked in the water, drain and put them in a small bowl with the cognac.
2. Butter a 10" baking dish (at least 2" deep), line the bottom of the pan with wax or parchment paper.
   
3. Preheat oven to 400F.
4. Heat the goat milk in a small saucepan over medium heat but DO NOT let it boil.
5. Whisk together the eggs, sugar and vanilla in a bowl.
6. Whisk in the flour.
7. Slowly add the milk to the egg/flour mixture. Mix well.
8. Pour prunes, raisins and cognac into the bottom of the baking dish. Arrange prunes so that they are evenly distributed.
   
9. Pour batter mixture over the prunes.
   
10. Bake for 45 minutes or until knife inserted comes out clean.
    
11. Let the tart cool slightly and turn it out onto a plate and remove the wax/parchment paper.
    
12. Serve warm or at room temperature.