Big Leafy Green Salad with Goat Cheese Tarts

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Tart Dough:

2 1/3 cups all-purpose flour, plus more for dusting

1/2 teaspoon salt 

1 cup (2 sticks) unsalted butter, cut into small pieces and chilled 

1/3 cup ice water, plus more if needed

Big Leafy Salad:

1/2 cup olive oil

2 tablespoons sherry vinegar 

1 tablespoon Dijon mustard 

1 tablespoon chopped fresh parsley 

1 tablespoon chopped fresh tarragon 

Pinch sugar 

1 small shallot, minced 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

8 cups leafy greens


4 cups cherry tomatoes, halved

2 tablespoons extra-virgin olive oil 

1 small yellow onion, thinly sliced

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/4 cup sour cream 

1 tablespoon Dijon mustard 

4 ounces crumbled goat cheese 

1 egg 


  1. For the dough: In a food processor, pulse to combine the flour and salt. Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers. Add more ice water, 1 teaspoon at a time, if needed. Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.
  2. For the salad: In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard, parsley, tarragon, sugar, shallots and some salt and pepper. Shake to mix the dressing and chill until ready to use. Place the greens in a large bowl, drizzle about 1/4 cup dressing over and toss to combine.
  3. For the tart: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  4. Toss the tomatoes with the oil, onions and some salt and pepper, then set aside.
  5. On a lightly floured surface, roll one disk of the dough into a 12-inch round, about 1/8-inch thick. Transfer to the prepared baking sheet, then fold and crimp the edges.
  6. Spoon the sour cream and mustard evenly on the dough. Top with the tomato mixture and the goat cheese. Make an egg wash by beating the egg with 1 teaspoon water. Brush the egg wash around the tart edges.
  7. Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes. Cut into squares to serve with the salad.

Cook’s Note

This recipe makes enough dough for two tarts.