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8
Medium
By Karen Morgan
Published 2010
The dough for this savory tart is made with a touch of goat butter, creating a subtle flavor that brings out the flavor of the tapenade in soft waves. The soft, creamy fresh buffalo mozzarella balances perfectly with the intensity of the garlic.
For the pâte brisée: In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the goat butter and the unsalted butter and mix on low speed until the mixture resembles coarse crumbs. Add the egg and mix on high speed until the mixture folds in on itself and forms a ball. Turn the dough out onto a surface dusted with tapioca flour and