Total: 2 hr 25 min(includes chilling and cooling time)
Active: 35 min
Yield:6 to 8 servings
1 of 12 servings
As with most things, the key to this savory strawberry tart is in the ingredients. Get the berries from the farmers’ market, and don’t let them sit in the fridge too long. I did a mix of Gaviotas, seascapes and fraises des boises, but any strawberries are fine. Strawberries dotting chèvre and drizzled with balsamic is a favorite salad of mine and all I did was put them in a pie crust.
For the tart crust: Put the flour, sugar and salt and butter in a food processor and pulse until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. You can also combine quickly using your fingertips. Add 1/4 cup of the ice water and pulse until the dough comes together easily. If it immediately separates into clumps, add 2 tablespoons of the remaining water at a time. You can always add more water but not more flour, so be careful not to add too much!
Divide the dough into 2 balls and set them on top of 2 sheets of plastic wrap. Loosely wrap up each ball and press down to flatten into a 1-inch-thick disk.
Refrigerate for at least 30 minutes before using (see Cook’s Note).
When ready to bake, preheat the oven to 425 degrees F.
Roll out 1 dough disk (see Cook’s Note) on a lightly floured surface to 1/8 inch thick and lay over a 9-inch tart pan. Gently press the dough into the pan, careful not to stretch or rip it (you can patch holes with excess dough). Prick the dough with a fork, cover the pan with parchment paper and fill with dried beans or pie weights. Bake for 10 minutes, then lower the oven temperature to 375 degrees F. Remove the beans or weights and the parchment, and finish baking until golden brown, 10 to 15 minutes. Set the tart shell aside to cool completely.
For the filling: Whip the crème fraîche, goat cheese, salt and pepper together in a large bowl with a handheld electric mixer until smooth and light. Spread into the cooled tart crust and top with the strawberries around the edges. Drizzle with balsamic vinegar and sprinkle with the chives. This tart is best the same day it’s made.
The tart crust is a double crust recipe. You can refrigerate the second dough disk for 3 days or freeze it for future use.
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