Makes: 1 tart • Time: 2 hours
With layers of tomatoes and Un Brin Sauvage’s persillade herb blend from the France Box, this rustic tart is the perfect way to embrace the fresh flavors of summer.
- Flour, for dusting
- Butter, for greasing
- 1 sheet Pâte Brisée (see recipe here), or store-bought pie dough
- 5 oz. goat cheese
- 2 Tbsp. heavy cream
- 1 Tbsp. Un Brin Sauvage persillade herb blend
- 1 garlic clove, minced
- Salt and black pepper
- 3 large heirloom tomatoes, sliced
- Italian parsley, chopped, for garnish
1. Preheat the oven to 375°F and grease a tart pan with butter.
2. Dust a clean surface with flour. Roll the pâte brisé over the floured surface, then transfer to the prepared tart pan. Prick the pie crust all over with a fork. Line the pie crust with foil and cover the bottom with pie weights or dried beans. Bake for 12 minutes.
3. Remove the pie weighs and foil, and continue baking until the crust is golden, 8 to 10 minutes more. Remove from oven and allow to cool to room temperature.
4. Meanwhile, in a small bowl, mix together the goat cheese, heavy cream, herbs, and garlic, and season with salt and pepper. Spread the mixture evenly onto the bottom of the pie crust, then arrange the tomato slices on top. Garnish with parsley and serve.