Herbed Walnut Tart Crust For Goat Cheese Tarts
1 ½ cups all-purpose flour
¾ cup powdered sugar
¾ cups walnut pieces
½ – ¾ teaspoon coarse sea salt
10 ½ tablespoons unsalted butter, cut into pieces
1-2 tablespoon finely chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 small egg yolks
Preheat oven to 350 degrees.
Blend the first four ingredients until finely ground, and add herbs. Add the butter until a coarse meal forms. Add yolk, one at a time, until the dough forms moist clumps. Do not over process unless you want a “cookie” like crust (this works if you will be making mini tarts). Form the dough into a ball.—At this point the dough can be wrapped in wax paper and an airtight baggy and frozen for a month.
Roll dough between two pieces of wax paper to a thickness of approximately a ¼ inch. Press dough into a 9-11 inch tart pan with a removable bottom. Cover the pan with wax paper and chill in the refrigerator for one or more hours.
Remove wax paper, place crust on the middle shelf of the oven and bake for 10 minutes. Check crust after 5 minutes and if crust is puffing up, gently press down the bottom and the sides. Return to oven; continue baking until golden (approximately 10-15 minutes); continue to check for puffing. Cool crust.
Fresh goat cheese (no rind) thinned with a bit of olive oil and milk. Spread on tart evenly.
Sweet –Summer in Provence: Fresh sliced figs. Then drizzle with honey and with olive oil.
Savory — Summer in Provence: Fresh sliced, ripe, tomatoes and drizzle with olive oil and sprinkle sea salt and herbs. (If making a savory tart, cut back sugar in above recipe.)
Fall/Winter: Roasted pears, quartered and placed circularly on the tart.
Spring in Provence: Wild strawberries, drizzled with oil. Or cherries (preferably from a tree)!
There are many seasonal variations of this great dish… Come up with what’s best for your location. For us, it’s summer figs in Provence!