Rosemary Lemon Tart

Name: Rosemary Lemon Tart
Yield: 6 portions
Ingredients: 6 ripe plum tomatoes; 4 tablespoons ice water; 3 tablespoons solid vegetable shortening, cold; 2 tablespoons Roquefort cheese, cold; Freshly ground black pepper, to taste; ¼ cup fresh rosemary leaves; Coarse (kosher)salt; Coarse (kosher)salt; Fresh rosemary sprigs, for garnish; 1 tablespoon extra virgin olive oil; 11 ounces Montrachet chèvre; ¼ cup heavy or whipping cream; ½ teaspoon dried thyme leaves; ½ teaspoon coarsely ground black pepper; ¼ cup heavy or whipping cream; 2 tablespoons finely chopped fresh rosemary leaves; 1½ cups unbleached all-purpose flour; 3½ tablespoons unsalted butter, cold; 2 tablespoons grated lemon zest; ½ teaspoon fresh lemon juice

Preparation info

6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A perfect lazy summer appetizer: the ripest tomatoes and the freshest rosemary, combined with a lemony chèvre filling in a Roquefort-accented crust. Serve this with a chilled Bandal rose.

Ingredients

Filling

11 ounces Montrachet chèvre
¼ cup heavy or whipping cream
2</

Starter
Summer
Vegetarian

Method

Three to 4 hours before serving, prepare the filling and the pastry dough: Break the chèvre into chunks, and place them in a food processor. With the motor running, slowly add the cream through the feed tube, and process until smooth.
Transfer the mixture to a small bowl, and fold in the remaining filling ingredients. Cover, and refrigerate for 3 to 4 hours.