Savory Tart
Robyn Carter
ingredients
- Pastry Dough:
- 1 c. all purpose flour
- 1/4 tsp. sugar
- 1/2 tsp. salt
- 6 T. cold unsalted butter, cut into small cubes
- 3-4 T. ice water
- Tart:
- 8 oz. fresh goat cheese at room temperature
- 12 asparagus stalks trimmed and cut into 1 inch diagonal slices
- 2 tsp. olive oil
- 1 small red bell pepper roasted, peeled, seeded and cut into matchsticks
- 1 T. minced fresh oregano or 1 tsp. dried
- salt and pepper
- 1 large egg yolk beaten with 1/2 tsp. water
- 4 oz. thinly sliced prosciutto, chopped
- Mixed salad greens
directions
- 1
Pastry Dough:
- 2
In a food processor, combine the flour, sugar, and salt. Add the butter and quickly pulse until the butter is the size of small peas. Add 2 1/2 tablespoons of the ice water and pulse just until pastry comes together and almost forms a ball. Add more water if necessary. Turn the dough out on a lightly floured board, gather it into a ball and shape it into a disk. Wrap in plastic and refrigerate for a minimum of 30 minutes.
- 3
Tart:
- 4
Preheat the oven to 450°. On a lightly floured board, roll the dough into a 13 inch circle, transfer to a baking sheet.
- 5
Spread the goat cheese over the pastry, leaving a 1 inch border. In a small bowl, combine the asparagus and olive oil and quickly toss. Arrange the asparagus on the pastry with the pepper strips and scatter the oregano over. Season with salt and pepper. Fold 1 inch of the pastry over the topping, pleating as you go. Brush the rim with the egg mixture. Bake for about 20 minutes or until the pastry is golden brown. Remove from the oven and let cool slightly. Scatter the prosciutto on top and serve warm. Cut into wedges and place over salad greens.
Source: Nancy
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