Tomato-Goat Cheese Tart with Rosemary Crust
Recipe from Brooke Houlette
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
8 tablespoons chilled unsalted butter, cut into 8 pieces
4-5 tablespoons ice water
Tomato-Goat Cheese Filling
6 ounces fresh goat cheese, crumbled
3 medium tomatoes (about 1 1/4 pounds), cored, sliced crosswise 1/4 inch thick, and blotted dry between paper towels
1 tablespoon extra virgin olive oil
salt and pepper
1. For the crust: Place the flour, salt, and rosemary in a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles pea-sized crumbs, about 10 1-second pulses. Add the water, 1 T at a time, and pulse briefly after each addition. After 4 T of water have been added, process the dough for several seconds to see if it comes together, if not add the remaining tablespoon of water. Process just until the dough comes together in a rough ball. Transfer the dough to a work surface and knead briefly to form a smooth ball. Flatten the dough to a 5-inch disk and wrap in plastic wrap. Refrigerate for at least 1 hour and up to 2 days.
2. Move an oven rack to the middle position and heat the oven to 375 degrees.
3. Unwrap the chilled dough and roll it into a 12-inch circle on a lightly floured surface. Lay the dough over a 10-inch tart pan with a removable bottom, fitting the dough into the bottom and sides of the pan. Run the rolling pin over the top of the tart pan to trim excess dough. Prick the bottom of the tart shell all over with a fork.
4. To fill and bake the tart: Scatter the goat cheese evenly across the bottom of the tart shell. Arrange the tomatoes over the cheese in two rings, one around the outside edge of the tart pan and another in the center, slightly overlapping the tomato slices as you work. (Save any smaller or less than perfect slices for use in the second ring in the middle of the tart.) Drizzle with the olive oil and season with salt and pepper to taste.
5. Bake until the edges of the crust pull away from the the sides of the pan and are golden brown, 45-50 minutes. Cool the tart on a wire rack for at least 10 minutes. Cut into wedges and serve.
*Don't have a food processor? The crust comes together easily with a pastry cutter or just a fork in a mixing bowl.
*Don't have a tart pan? Use a 9 inch pie pan instead.