Goat Cheese Tart

By edielou

Ingredients

• 1 1/2 CUPS ALL PURPOSE FLOUR, PLUS MORE FOR DUSTING
• 1 TSP BAKING POWDER
• SALT
• PEPPER
• 6 TBS COLD UNSALTED BUTTER CUT INTO SMALL PIECES
• 3 EGGS
• 1 //2 CUP HEAVY CREAM
• 3 TBS HEAVY CREAM FOR THE TART DOUGH
• 8 OZ. GOAT CHEESE
• 2 TBS CHOPPED FRESH PARSLEY
• 1 TSP NUTMEG

Preparation

Step 1

IN A LARGE BOWL, SIFT FLOUR, BACKING POWDER, AND 3/4 TSP SALT. USING 2 KNIVES OR A PASTRY BLENDER, CUT BUTTER INTO FLOUR MIXTURE UNTIL IT RESEMBLES COARSE MEAL. MIX IN 1 EGG AND 3 TBS HEAVY CREAM. (IF TOO DRY, ADD MORE CREAM) SHAPE DOUGHS INTO A DISK, COVER WITH PLASTIC WRAP, AND REFRIGERATE UNTIL CHILLED, 30 MIN. OR OVERNIGHT.

PREHEAT OVEN TO 350% F. IN MEDIUM BOWL, MIX TOGETHER CHEESE, REMAINING EGGS AND HEAVY CREAM, PARSLEY, AND NUTMEG. SEASON WITH SALT AND PEPPER.

ON A FLOURED SURFACE, ROLL OUT DOUGH. FIT INTO A 11 1/2 X 8 INH. TART PAN WITH REMOVAVBLE BOTTOM, ROLLIN PIN OVER TOP TO CUT OFF EXCESS DOUGH. POUR FILLING INTO CRUST. BAKE UNTIL GOLDEN, 25-30 MIN.. TRANSFER STO A WIRE RACK AND LET COOL, ABOUT 15 MIN., BEFORE REMOVING TART FROM PAN.