Goat Cheese Tart Recipe
endives, fine herbs, pomegranate gastrique
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Ingredients
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Crust
Filling
Pomegranate Gastrique
Salad
Method
Crust Preparation
- 1
Make the crust
In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the cold water, a tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Roll out the dough
Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans.
- 3
Bake the crust
Bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment paper, and bake for an additional 10 minutes until golden brown. Set aside to cool.
Filling Preparation
- 4
Prepare the filling
In a mixing bowl, combine the goat cheese, heavy cream, eggs, thyme, chives, salt, and black pepper. Whisk until smooth and well combined.
- 5
Fill the crust
Pour the goat cheese mixture into the cooled tart crust, spreading it evenly. Bake in the oven at 375°F (190°C) for 25-30 minutes until the filling is set and slightly puffed.
Pomegranate Gastrique Preparation
- 6
Make the gastrique
In a saucepan over medium heat, combine the pomegranate juice, sugar, and red wine vinegar. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon. Set aside to cool.
Salad Preparation
- 7
Prepare the salad
In a large bowl, toss the chopped endives and herbs with olive oil, salt, and black pepper to taste. Set aside.
Assembly
- 8
Assemble the tart
Once the tart has cooled slightly, slice it into wedges and serve topped with the endive salad and drizzled with pomegranate gastrique.
