Goat Cheese Tart With Berries And A Black Pepper Crust
- Prep Time 0:45
- Cook Time 1:05
- Estimated Cost $13
- 14 Comments
It’s been a challenge for me to get excited about the 4th of July. Not so much for political reasons (though, there are a few of those), but rather because the person I’d most like to spend the holiday with is currently traipsing around Berlin. Plus, I hate cheesy 4th of July desserts (think blue-and-red Jell-O molds and flag cakes).
But, he’s been away for a few weeks now, and he’s not coming back for another few, so I have decided to focus on what’s going on in the here and now. And I tell ya, what’s going on here in San Francisco is pretty freaking incredible. Creamy local goat cheese is going on. Fresh, sweet strawberries are going on. Ripe, juicy blueberries are going on. A buttery black pepper crust is (say it with me)going ON.
They all bake together in a custardy tart, sweet bites of fruit intermingling with tart bites of goat cheese and spicy black pepper. Oh, and it also happens to be a classy, dignified nod to this country’s flag. Betsy Ross would totally have approved.
Serve this as part of a BBQ spread, or with a big green salad alongside.
- 1 very cold stick butter, cut into pieces (reserve the wrapper to grease the pan) $1
- 1 cup flour, plus more for rolling Pantry
- salt Pantry
- freshly ground black pepper Pantry
- 1/8 cup ice water
- 1 8-oz log creamy goat cheese at room temperature $3.50
- 3/4 cup half-and-half $1.50 for a pint
- 2 eggs $1.50 for 6
- 1/2 cup fresh strawberries, hulled and sliced $3 for a pint
- 1/2 cup fresh blueberries $2.50 for a half-pint
- honey for garnish Pantry
Recipe Serves 6-8
- Preheat oven to 350 degrees F. Use the butter wrapper to lightly grease an 8” pie pan and set aside.
- Combine flour, butter a pinch of salt and a few generous pinches of black pepper in a food processor. Pulse until mixture resembles small peas. Slowly stream 1/8 cup ice water with machine running, just until dough comes together (you may need slightly more or less—just pay attention to the dough). Remove dough from machine, gather together into a ball, and wrap in parchment or plastic wrap. Refrigerate immediately for 30 minutes. (It’s also possible to make this by hand—just use two forks to cut the butter into the flour, salt and pepper, then slowly stream in the water until it comes together. Then proceed as directed.)
- Once the dough has chilled, roll it out on a floured surface (or between 2 pieces of parchment), into a circle just slightly larger than the circumference of the pie pan. Carefully drape it over the pie pan, then press gently to create the shape of a pie crust, trimming away any excess. Prick all over with a fork, then bake the crust for 25 minutes.
- While the crust bakes, beat together the softened goat cheese, half-and-half, eggs and one generous pinch each of salt and pepper, until creamy and smooth. Set aside.
- Arrange half of the berries in the pre-baked shell, then pour the goat cheese mixture over them. Scatter the remainder of the berries on top of the mixture and press gently to sink them into the custard. Top with a grind of black pepper.
- Bake for 35-40 minutes, until the custard sets and is brown in spots on top.
- Let cool for at least 15 minutes, then drizzle lightly with honey, slice into wedges and serve.