Episode 1 — Chèvre (Goat Cheese) and Tomato Tarts ( See video on YouTube )
Basic Knife cuts:
Chiffinade (Basil, Kale)
Small Dice (Sweet Potatoes)
Chopped Herbs (Cilantro)
Recipe — Goat Cheese and Tomato Tarts
2 1/2 cups Pastry Flour
10 Tablespoons unsalted butter
1/4 cup butter flavored Crisco
1/2 teaspoon salt
8 Tablespoons ice water, added a small amount at a time.
If you need extra, add 1 tablespoon more.
Combine the flour, shortening and butter. Using a pastry cutter or two knives,
mix flour mixture until you have crumbles. Do not over-mix. I like to use my hands to crumble this together also, but be very careful, the heat from your hands will melt the butter. The flakey crust comes from the cold butter rising as it bakes to create layers. Its a scientific miracle!
Add the cold ice water to bring the dough together. On a floured surface, divide dough into two equal pieces. Wrap each piece and refrigerate for 30 minutes.
2 Large Tomatoes, sliced
Variety of small tomatoes, halved
Lay the tomatoes on a pieces of paper towel in a single layer. Salt lightly. Let set for 20 minutes. This helps some of the moisture to evaporate and the tomatoes will caramelize easier when baked.
20 ounces of chèvre cheese (goat cheese)
3 large eggs
2 cloves garlic, crushed
pinch of black pepper
1 tablespoon fresh basil leaves, chiffonade
1/2 teaspoon fresh mint, chiffonade
1 tablespoon fresh parsley, chopped
Beat eggs well in a small bowl. Add the crumbled cheese, crushed garlic and
pepper and mix well. Pour into the 9 inch baked crust. Layer the large tomatoes around the edges of the tart, then fill in with the halves of tomatoes. Bake at 350 degrees for forty minutes.
(OR pour into 4 small baked tart pans and bake for 25 minutes.) Garnish with the basil, mint and parley