Goat Cheese Tart
- Galette Dough (recipe follows)
- All-purpose flour, for rolling the dough
- 3 large eggs
- 1 cup heavy cream
- 10 ounces goat cheese, crumbled
- Fine sea salt
- ½ cup chopped fresh herbs, such as tarragon, parsley, or chives
- 1 or 2 large heirloom tomatoes, sliced
- 8 to 10 small tomatoes, such as cherry or Sungold, halved
Make the galette dough. Wrap in plastic, and chill for at least 30 minutes. Preheat the oven to 375°F.
Lightly flour a dry, cool surface. Roll out the dough in a circle, moving away from the center and rotating often, until it’s about 14 inches in diameter and ¼ inch thick. Sprinkle with flour to prevent sticking.
To transfer the dough to the tart pan, roll it loosely around the rolling pin and unroll it onto a 10- to 11-inch tart pan. Press the dough into the corners and sides, and prick the bottom and sides with a fork to prevent air pockets. There will be excess dough hanging over the edge; leave it for now. Put the tart crust in the freezer for 15 minutes to rest and chill.
Cut the excess dough from the edges. Blind bake the crust: Line the tart crust with aluminum foil and fill it with pie weights, dried beans, or rice to weight it down. Bake for 20 to 25 minutes, remove the weights and foil, and bake for another 5 to 10 minutes, or until golden brown.
While the crust is baking, combine the eggs, cream, and goat cheese in the bowl of a food processor. Pulse until smooth, about 30 seconds. Add a pinch of salt and the herbs, and pulse for another 5 seconds.
Lower the oven temperature to 275°F when you remove the crust. Pour the filling into the tart crust, evening it out with a spatula. Set the tomatoes into the tart, faceup. Bake for another 40 minutes, until set and golden.
To make the galette dough:
- 2⅔ cups all-purpose flour, plus more for rolling
- 2 tablespoons granulated sugar
- Fine sea salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes
- ½ cup ice water
In the bowl of a food processor, combine the flour, granulated sugar, and a pinch of salt. Pulse once or twice to mix everything. Add the butter.
Pulse until the mixture has broken down to pea-sized pieces, about 5 seconds. If you find the butter is becoming soft, chill the entire bowl for 15 minutes before proceeding.
Slowly add about 6 tablespoons of the ice water, continuing to pulse, until the dough comes together to form a ragged lump. Continue adding the remaining water bit by bit, pulsing to incorporate all the flour. Stop adding water before the dough becomes soft and sticky, and when it has come together in a firm, compact ball.
Dump the dough onto a cool surface and form it into a firm, compact disk. This will help when rolling it out into a circle. Wrap in plastic and refrigerate for at least
Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.