La tarte au chèvre de Pierre Landet

Serves 4


2 cups all purpose flour
1 cup salted butter
½ cup water
1 egg

In a mixing bowl, mix flour and butter until crumbly.  Add water and egg, knead about 2 or 3 minutes until ingredients are well incorporated.  Wrap in plastic and let rest for 30 minutes in the refrigerator.


¼ cup extra virgin olive oil, divided in half, plus extra for drizzling
2 medium spanish onions, thinly sliced
2 tbsp black olive paste
2 – 3 sprigs fresh thyme
salt and pepper
1 log (approx 11 oz) goat cheese
2 tbsp heavy cream
1 tomato, thinly sliced

Heat half the olive oil (2 tbsp) in a frying pan, add onions and sauté over medium-high heat until soft and golden.  Add olive paste and a pinch of fresh thyme, stirring until mixed.  Season with salt and pepper to taste.  Remove from heat and let cool.

Place goat cheese in a food processor with the heavy cream, remaining olive oil and a pinch of fresh thyme.  Season with salt and pepper and blend until creamy.

Preheat the oven to 350ºF.

Roll out the dough to about an 11-inch circle and place into a 10-inch tart pan.  Press the corners lightly to shape the dough to the pan.  Spread sautéed unions evenly on the bottom and fill with the cheese mixture (this can be done with a spoon, but is easier with a pastry bag).  Top with tomato slices, drizzle with olive oil and sprinkle with tiny bits of fresh thyme.

Bake tart for about 30 minutes, or until pastry is golden brown and top is very lightly browned.

Bon Appétit !

Restaurant Cercle Rouge – 241 West Broadway, Tribeca, New York, NY 10013. Réservations au 212 226 – 6252.