Heirloom Tomato Goat Cheese Tart
|
WHAT YOU NEED:
CRUST: 1 1/8 cup flour 1 ½ tsp sugar ¼ tsp salt ¼ cup water 8 Tbsp butter |
TART FILLING:
1 Tbsp butter 1 bunch chives 6oz goat cheese 4-6 heirloom tomatoes 1-2 tsp mix of fresh oregano and thyme |
METHOD:
TART CRUST:
In a mixing bowl, combine flour, sugar, and salt. Mix. Add the butter and work it into the flour mixture until it is a coarse meal. Add the water and knead it into a ball. Wrap in wax paper and refrigerate for about 20 minutes.
Preheat oven to 450° F (230° C)
Roll the dough out to fit a 9-inch tart pan. If you roll it slightly larger, you can fold the edges over after placing the filling on top.
FILLING:
Slice tomatoes crosswise and place them on a paper towel. Place a second paper towel over the tomato slices and press gently to remove the liquid. Let sit.
Thinly slice chives. Crumble the goat cheese and chives over the tart. Place tomato slices over the top and sprinkle with herbs.
Bake for 20-30 minutes or until the crust has puffed up and browned just a little around the edges.
TART CRUST:
In a mixing bowl, combine flour, sugar, and salt. Mix. Add the butter and work it into the flour mixture until it is a coarse meal. Add the water and knead it into a ball. Wrap in wax paper and refrigerate for about 20 minutes.
Preheat oven to 450° F (230° C)
Roll the dough out to fit a 9-inch tart pan. If you roll it slightly larger, you can fold the edges over after placing the filling on top.
FILLING:
Slice tomatoes crosswise and place them on a paper towel. Place a second paper towel over the tomato slices and press gently to remove the liquid. Let sit.
Thinly slice chives. Crumble the goat cheese and chives over the tart. Place tomato slices over the top and sprinkle with herbs.
Bake for 20-30 minutes or until the crust has puffed up and browned just a little around the edges.