Goat Cheese and Marmalade Tart with Sunflower Seed Crust
- 1/4 classic pastry crust, recipe below
- 1 cup extra bitter marmalade
- 4 ounces Boucheron or other soft goat cheese, cut into small pieces
- 1/4 cup sunflower seeds, coarsely chopped
- Several springs fresh oregano
- Flaked Sea Salt, for sprinkling
- Extra Virgin Olive Oil, for drizzling
Heat oven to 425. Set dough on a lightly floured parchment lined surface. Sprinkle sunflower seeds over pastry - patting them down just firmly enough that they adhere to pastry when rolled. Roll pastry into a 12 inch circle, with seeds neatly embedded in pastry. Transfer pastry to a shallow tart tin. Spread pastry with marmalade - leaving a 1 1/2 inch clean pastry border - and dot with goat cheese. Fold in pastry creating a nice boarder. Top with fresh oregano. Sprinkle any loose sunflower seeds over tart. Bake until pastry is golden and filling is hot and bubbly, about 25 minutes. Sprinkle with sea salt and drizzle with olive oil before serving.
This recipe makes enough for 2 double crust pies. It is most user friendly if quartered, shaped into flattened balls, wrapped in plastic and then frozen until needed. Defrost in the refrigerator.
- 5 1/2 cups all purpose flour
- 1 tablespoon kosher salt
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
- 1 1/2 cups solid vegetable shortening, cold
- 1 cup ice water
Combine flour and salt in a large mixing bowl. Cut in butter and work to make a coarse meal. Add cold shortening and toss well in flour mixture before working into coarse meal texture. Add water a little at a time until dough just holds together. Divide into 4 balls, flatten and wrap in plastic. Chill at least 2 hours before using or freeze until needed.