Tomato, Herb & Goat Cheese Galette in a Cream Cheese Pastry Shell
- CREAM CHEESE PASTRY
- 1/3 cup cold unsalted butter, finely diced
- 4 oz cold cream cheese, finely diced
- 1 cup flour
- ½ tsp salt
- 2 tsp olive oil
- ½ onion, peeled and thinly sliced
- 8 cherry tomatoes, halved
- ½ cup lightly packed fresh herbs such as basil, tarragon, oregano, coarsely chopped
- 1 large egg
- ½ cup sour cream
- salt and freshly ground black pepper
- ½ cup plain goat’s cheese, crumbled
Combine pastry ingredients in a food processor and whirl in short bursts until dough begins to form a ball. Turn pastry out and gather in a ball. Tightly wrap in plastic and press into a flattened disk. Refrigerate for 1 hour or until firm and chilled.
Preheat oven to 350. Roll out pastry to fit in 8” square tart pan with removable sides, Brush tart pan with oil. Press pastry into pan to line bottom and sides. Prick all over with a fork and chill for 15 minutes. Line pastry with parchment paper and fill with dried beans, rice or baking weights. Place pan on a baking sheet and bake in preheated oven for 15 minutes. Remove paper and weights and return to oven for 5 minutes. Remove baking sheet with tart pan to rack to cool. To make filling, heat oil in a large frying pan. Add onion and saute until soft and clear. Spread over pastry. Scatter with half cherry tomatoes and half fresh herbs. Combine egg, cream salt and pepper in a bowl. Whisk to blend. Pour over tomatoes and herbs. Scatter with remaining tomatoes and herbs and top with goat’s cheese. Bake tart on baking sheet in oven for 20-25 minutes or until golden and set. Remove to rack to cool, Serve warm or at room temperature.