Monday, March 30, 2015
A stunning tart that showcases summer’s succulent tomatoes. It’s also extremely simple to make–especially if you have pastry at the ready in your freezer. Choose an array of differently colored heirlooms if you can find them.
Goat Cheese, Herb and Heirloom Tomato Tart
1 batch Flaky Pie Dough for single crust (recipe below)
1/2 lb. goat cheese, at room temperature
1/3 cup heavy cream
2 tsp. minced fresh herbs, such as basil and chives
3 or 4 heirloom tomatoes, sliced
Kosher salt and freshly ground pepper
2 Tbsp. roughly chopped fresh basil leaves
1/2 cup packed baby or wild arugula leaves
1 tsp. olive oil
1 tsp. balsamic vinegar
Directions
Prepare the flaky pie dough and chill as directed.
Position a rack in the middle of the oven and preheat to 400°F.
On a lightly floured work surface, roll out the dough into a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom, and ease into the pan, trimming any excess dough. (Alternatively, roll out the dough into a rectangle and line an 11-by-5 1/2-inch/28-by-14-cm regular tart pan.) Line the shell with foil and fill with pie weights or dried beans. Bake until the crust starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is golden brown, 5-1o minutes. Let cool.
In a small bowl, beat together the goat cheese and cream until smooth. Stir in the minced herbs. Gently spread the herbed goat cheese over the bottom of the tart shell. Remove the tart shell from the pan and slide onto a flat serving plate.
Lay the tomato slices on the tart so that they are slightly overlapping and in an even layer. Sprinkle with a little salt and pepper. In a small bowl, toss together the basil leaves, arugula, olive oil and vinegar, and season with salt and pepper. Top the tart with the arugula mixture and serve.
Flaky Pie Dough: Single Crust
1 1/4 cups all-purpose flour
1/4 tsp. kosher salt
1/2 tsp. sugar (optional; omit if making a savory dish)
7 Tbsp. very cold unsalted butter, cut into cubes
5 Tbsp. ice water, plus more if needed
Directions
In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.
source:http://blog.williams-sonoma.com
Goat Cheese, Herb and Heirloom Tomato Tart
1 batch Flaky Pie Dough for single crust (recipe below)
1/2 lb. goat cheese, at room temperature
1/3 cup heavy cream
2 tsp. minced fresh herbs, such as basil and chives
3 or 4 heirloom tomatoes, sliced
Kosher salt and freshly ground pepper
2 Tbsp. roughly chopped fresh basil leaves
1/2 cup packed baby or wild arugula leaves
1 tsp. olive oil
1 tsp. balsamic vinegar
Directions
Prepare the flaky pie dough and chill as directed.
Position a rack in the middle of the oven and preheat to 400°F.
On a lightly floured work surface, roll out the dough into a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom, and ease into the pan, trimming any excess dough. (Alternatively, roll out the dough into a rectangle and line an 11-by-5 1/2-inch/28-by-14-cm regular tart pan.) Line the shell with foil and fill with pie weights or dried beans. Bake until the crust starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is golden brown, 5-1o minutes. Let cool.
In a small bowl, beat together the goat cheese and cream until smooth. Stir in the minced herbs. Gently spread the herbed goat cheese over the bottom of the tart shell. Remove the tart shell from the pan and slide onto a flat serving plate.
Lay the tomato slices on the tart so that they are slightly overlapping and in an even layer. Sprinkle with a little salt and pepper. In a small bowl, toss together the basil leaves, arugula, olive oil and vinegar, and season with salt and pepper. Top the tart with the arugula mixture and serve.
Flaky Pie Dough: Single Crust
1 1/4 cups all-purpose flour
1/4 tsp. kosher salt
1/2 tsp. sugar (optional; omit if making a savory dish)
7 Tbsp. very cold unsalted butter, cut into cubes
5 Tbsp. ice water, plus more if needed
Directions
In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.
source:http://blog.williams-sonoma.com
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