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Tomato and Goat Cheese Tart

Tomato and Goat Cheese Tart


1-1/4 cups all-purpose flour
1/4 teaspoon kosher salt
7 tablespoons cold unsalted butter, cut into cubes
5 tablespoons ice water
16 ounces goat cheese, at room temperature
1 teaspoon fresh basil, minced
1 teaspoon chives, minced
2 garlic cloves, minced
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baking spice Options

3 or 4 large tomatoes, 1/4-inch slices
Kosher salt and freshly ground pepper to taste

Cooking Instructions

In a large mixing bowl, sift together flour and salt. Using a pastry blender or fingers, cut the butter into the dry ingredients until the mixture resembles coarse sand. Add ice water and mix until dough pulls together. Form the dough into a ball, cover in plastic wrap and chill 30 minutes.

Preheat the oven to 400 F.

Remove plastic wrap and roll out the dough into a circle about 13-inches in diameter on a lightly floured surface. Transfer the dough to a 10-inch tart pan with a removable bottom, and press the dough into bottom and up the sides of the pan, trimming any excess dough. Line the shell with foil and fill with pie weights. Bake in preheated oven 15 minutes. Remove the foil and weights. Crumble 3/4 of the goat cheese evenly across the bottom of the tart. Sprinkle with 1/2 of the basil and chives. Layer tomatoes evenly across the cheese. Sprinkle with remaining herbs, cheese, and season to taste. Return to the preheated oven and bake 8 to 10 minutes until crust is golden, cheese is melted and bubbling. Allow to stand 3 to 5 minutes, and serve warm. Serves 4.

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