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.