Goat cheese is more tangy than its cow-created counterparts, making this recipe a slightly zippier alternative to a quiche. A great reward for practicing your dough-making skills, the tart is creamy and beautiful, and can be eaten at any time of the day. Serve hot, warm, or at room temperature with a light salad.
Ingredients
- GALETTE DOUGH, MADE WITHOUT SUGAR
- ALL-PURPOSE FLOUR, FOR ROLLING THE DOUGH
- 3 LARGE EGGS
- 1 CUP HEAVY CREAM
- 10 OUNCES GOAT CHEESE, CRUMBLED
- FINE SEA SALT
- ½ CUP CHOPPED FRESH HERBS, SUCH AS TARRAGON,
- PARSLEY, OR CHIVES
- 1 OR 2 LARGE HEIRLOOM TOMATOES, SLICED
- 8 TO 10 SMALL TOMATOES, SUCH AS CHERRY OR
- SUNGOLD, HALVED
How to Make It
- ❶ Make the galette dough. Wrap in plastic, and chill for at least 30 minutes.
- ❷ Preheat the oven to 375°F.
- ❸ Lightly flour a dry, cool surface. Roll out the dough in a circle, moving away from the center and rotating often, until it’s about 14 inches in diameter and ¼ inch thick. Sprinkle with flour to prevent sticking. (For tips, see how to assemble a galette.)
- ❹ To transfer the dough to the tart pan, roll it loosely around the rolling pin and unroll it onto a 10- to 11-inch tart pan. Press the dough into the corners and sides, and prick the bottom and sides with a fork to prevent air pockets. There will be excess dough hanging over the edge; leave it for now. Put the tart crust in the freezer for 15 minutes to rest and chill.
- ❺ Cut the excess dough from the edges. Blind bake the crust: Line the tart crust with aluminum foil and fill it with pie weights, dried beans, or rice to weight it down. Bake for 20 to 25 minutes, remove the weights and foil, and bake for another 5 to 10 minutes, or until golden brown.
- ❻ While the crust is baking, combine the eggs, cream, and goat cheese in the bowl of a food processor. Pulse until smooth, about 30 seconds. Add a pinch of salt and the herbs, and pulse for another 5 seconds.
- ❼ Lower the oven temperature to 275°F when you remove the crust.
- ❽ Pour the filling into the tart crust, evening it out with a spatula. Set the tomatoes into the tart, faceup.
- ❾ Bake for another 40 minutes, until set and golden.
