Tomato & Goat Cheese Tart with Rosemary Crust
from A Year in a Vegetarian Kitchen, by Jack Bishop
Crust Ingredients
- 1-1/4 cups unbleached all-purpose flour
- 1/2 tsp salt
- 1/2 tsp minced fresh rosemary
- 8 tbsp (1 stick) chilled unsalted butter, cut into 8 pieces
- 4-5 tbsp ice water
Tart Filling
- 6 oz fresh goat cheese, crumbled (about 1-1/3 cups)
- 3 medium, delicious tomatoes, cored, sliced crosswise 1/4-inch thick, and blotted dry between paper towels*
- 1 tbsp extra-virgin olive oil
- salt + freshly ground black pepper
For the full recipe go to : Bella Eats
