1 1/2 c all-purpose or gluten-free flour, plus more for dusting
1 t baking powder
Freshly ground pepper
6 T cold unsalted butter, cut into small pieces
3 large eggs
1/2 c heavy cream
3 T heavy cream, for tart dough
8 ozs goat cheese
2 T chopped fresh parsley
1 t freshly grated nutmeg
In a large bowl, sift flour, baking powder, and 3/4 t salt. Using two knives or a pastry blender, cut butter into flour mixture until it resembles coarse meal. Mix in 1 egg and 3 T heavy cream. (If too dry, add more cream.) Shape dough into a disk, cover with plastic wrap, and refrigerate until chilled, 30 minutes or up to overnight.
Preheat oven to 350 degrees F. In a medium bowl, mix together cheese, remaining eggs and heavy cream, parsley, and nutmeg. Season with salt and pepper.
On a floured surface, roll out dough. Fit into an 11 ½ x 8” tart pan with a removable bottom, rolling pin over top to cut off excess dough. Pour filling into crust. Bake until golden, 25 to 30 minutes. Transfer to a wire rack and let cool, about 15 minutes, before removing tart from pan.
Time: 5 hrs Serves: 10
This is a Country Living recipe. I say 5 hrs because I think it takes at least 3 hrs to chill. This is a great potluck recipe, as I think it tastes best room temperature.