Goat Cheese and Tomato Tart

by angelika on December 23, 2010

Are you going to Holiday celebration this week where you have to bring a dish? Well, have I got the tart for you. It is relatively easy to make, gorgeous with a holiday red twinkle, and delicious beyond the scope of each ingredient individually. We served this at our holiday gathering and I was so sad to only get one slice.

Crust 
1 1/4 cup all purpose flour
3/4 cup whole wheat pastry flour
1 tsp salt 
1/2 cup cold butter, cubed
1/4 cup shortening (non hydrogenated)
4-5 TBS ice water 
Filling
8 oz chèvre
1/4 cup heavy cream
3 cloves garlic, minced
1 tsp dried thyme
1 tsp fresh rosemary, finely minced 
1/3 cup fresh basil, chopped
1 tsp salt
1/2 tsp pepper
1 egg
2 yellow onions cut in thin slices
3 TBS butter
4 roma tomatoes, sliced 1″ thick, on the diagonal 
olive oil and fresh basil as garnish
Crust:
In a large bowl whisk together both flours and salt. If you don’t have WW pastry flour you can use all AP, but I prefer to add whole grains where ever I can, and I really like the nuttiness it adds to the crust. 
Using a pastry cutter mix in the shortening and the butter. I like to chop the butter into pieces and then put them back in the fridge. You want the butter really cold. The blend of butter and shorting is essential. The butter gives a gorgeous flavor and the shortening a flaky crust. You want to keep mixing until the dough resembles peas and cornmeal. 
this is what it looks like when I am done


Now you want to get add ice water 1TBS at a time and stir it with a fork until it comes together. This is a bit mysterious really. It is easy to accidentally add too much water. I used 4TBS in this crust



this is what it looks like when I decide it is perfect
you can see that it comes together easily when I kneed it against the bowl.

You want the dough to come together with the least amount of water possible to ensure that it is flaky. You should try to handle it quickly and gently so as not to melt all the butter.

worked into a ball

Work it into a ball, cut the ball in half, work each half into a disk and then wrap it it wax paper or plastic wrap. You then want to let the disk rest in the fridge for at least 30 min. An hour is better. You can also wrap tightly and freeze at this point. Just defrost in fridge overnight. You will only need half the crust for this tart, so you can store the other half or make a second tart. I made a gorgonzola pear tart as well, look for it in a few days. 

While your crust rests caramelize your onions. Heat the butter and cook the onions on medium low, until they are dark and gooey and sweet. Almost like an onion jam. Mine took 35 minutes.

While you are waiting for the onions to cook you can prep the filling, which is super easy. Just place everything in the food processor and pulse until combined. The herbs I used were things I had on hand, feel free to herb your cheese mixture however you feel inspired. 
For these tarts I made for the party I pre-baked my shells. Really just to see if it made a difference. I am not convinced it was worth the extra time. I will say the bottom crust did stay crispier. I also used my rectangular tart pan, which I love, as it is certainly a stunner on the table. However, when I roll the crust out I have always tried to get in all in one sheet, and I think that makes my tart shells too thin. Next time I will roll two pieces and press the seam down the middle. If you have a round tart pan you won’t need to worry about this step. 
If you want to pre-bake the shell preheat the oven to 350º. Roll out your dough and fit it to the tart pan. Butter a piece of aluminum foil and place it butter side down on top of the shell. Fill your pan with beans or pie weights. Bake for 20 minutes, then remove the beans and foil, prick the bottom a few times with a fork to prevent puffing, and bake another 10 minutes. 
Let the shell cool. Fill it with a layer of caramelized onions, then spread the filling over top. 

Lay your sliced tomatoes in a decorative pattern. Drizzle with olive oil and sprinkle with salt and pepper. 
Bake at 350º for 30 minutes, until the tomatoes look done and the filling is set but still a bit wiggly. If you did not pre-bake the tart shell bake 425º for 30-40 minutes until crust looks golden and pulls from the edges. Keep a close eye on it though, since I did not test this way of baking it. You might need to cover it with foil partway though. 
Garnish with basil leaves and a drizzle of olive oil. 

A votre santé! 

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