French Bistro Tart

Ingredients

Pate Brisee

• 3 cups flour
• 1 pinch salt
• 1 pinch sugar
• 1 cup butter, plus
• 2 tablespoons butter (cold)
• 1/2 cup shortening (Crisco or vegetable lard)
• 5 tablespoons cold water

Filling

• 1 cup plum tomato or roma tomato, chopped
• 1/2 cup fresh basil, minced
• 1/4 cup fresh thyme, minced
• 1 cup goat cheese or feta cheese or mozzarella cheese, crumbled
• plum tomato, sliced (for garnish)
• black olives, sliced (for garnish)
• 8 teaspoons olive oil

Directions

1. 1

   To make pate brisee: Combine flour, salt and sugar in a medium bowl.

2. 2

   Cut in butter and shortening until mixture is in very small crumbs; add cold water and mix until all the ingredients are moistened.

3. 3

   Form into a ball, cover and chill for 30 minutes.

4. 4

   Preheat oven to 375F; roll out dough to 1/8" thickness on lightly floured surface.

5. 5

   Cut into 3" rounds, prick evenly with a fork and bake on a baking sheet until lightly golden.

6. 6

   To assemble: Top baked dough rounds with chopped tomatoes, basil, thyme and cheese; garnish with sliced tomatoes and black olives.

7. 7

   Drizzle with a little bit of olive oil and return to oven for about 5 minutes or until cheese is melted.

8. 8

   Serve on a chilled plate dressed with a lettuce leaf drizzled with a little balsamic vinaigrette.