Rated 5.0 stars by 1 users
Entree
French
6 - 8 servings
2 hours
25 minutes
All good things take time, and this pretty tart is one of them. By breaking up the prep time into two days, you'll find the actual baking day is much faster. Fab for spring and summer outdoor meals or brunches with family and friends.
1 1/2 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into 1/2 inch cubes
3 tablespoons solid vegetable shortening, chilled and cut into 1/2 inch cubes
4 tablespoons ice water
5 ounces soft goat cheese
1/2 cup whipping cream
1/4 cup sour cream
1/8 teaspoon salt
Cayenne pepper, generous pinch
3 large eggs
2 tablespoons olive oil
1 small Organic Bell Pepper (red Bell Pepper) stemmed, seeded and cut into 1/2 inch strips
1/2 medium bulb fennel, cored, cut lengthwise into 1/2 inch strips
1/2 cup organic corn kernels
1 tablespoon basil, chopped
Edible flowers, optional
Blend flour and salt in processor. Using on/off turns, cut in butter and shortening until pea-size pieces form.
With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk.
Wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before continuing.)
Preheat oven to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom.
Trim dough overhang to 1 inch. Fold overhang in; press to form double-thick sides. Pierce bottom of dough all over with fork. Refrigerate 1 hour.
Preheat oven to 400°F. Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Cool 5 minutes.
Reduce oven temperature to 375°F.
