Goat cheese and tomato tart recipe
I made this tart for dinner a few weeks ago. I figured my kids would hate it but they actually liked it, and let’s not even talk about how much I ate! Here’s the recipe for the Pâté brisee (that’s the dough). This is a pretty standard recipe and I use it for sweet or savory tarts, plus pies and quiche.
2 1/2 cups all- purpose flour
1 tsp salt
1 tsp sugar
8 oz (2 sticks) cold butter, cut into pieces (the recipe calls for unsalted butter, but I’ve used salted with no problem) 1/4 to 1/2 c ice water (I use 1/2 cup)
Pulse flour, salt and sugar in food processor until combined. Add butter and process until mixture resembles coarse meal or small peas (about 10 seconds). With the machine running, add water in a slow, steady stream until mixture just begins to hold together.
Shape dough into two disks. Wrap each in plastic, and refrigerate 1 hour to 2 days (or freeze for up to 1 month; thaw in refrigerator before using).
For the tart I rolled one disk of the dough out and placed it in a 9″ tart pan with removable bottom and chill for 30 minutes. Bake at 400 degrees for 15 minutes (to reduce bubbling, put a piece of parchment paper and pie weights or dry beans on top of crust). Remove from oven and remove parchment paper and pie weights. Top with crumbled goat cheese, sliced heirloom tomatoes (ours were the last ones from the garden) and caramelized onions (place 1 sliced onion in pan over medium-low heat for 8-10 minutes with 1 Tbsp butter).
Enjoy! It’s yummy- I promise!