Makes 1 (12-inch) tart


  • 1 1/2 cups all-purpose flour
  • 1/4 tsp. kosher salt
  • 9 Tbsp. unsalted butter, diced
  • 2 large egg yolks
  • 1/4 cup heavy cream

  • 8 ounces soft Vermont goat cheese
  • 5 ounces heavy cream
  • 2 large whole eggs
  • 1 tsp. fresh thyme leaves
  • Kosher salt and freshly ground black pepper

    For serving:
  • 1 head frisée lettuce, root-end removed, leaves washed
  • Seeds from 1 pomegranate
  • 2 Tbsp. Dijon Vinaigrette (see separate recipe)
  • Kosher salt and freshly ground black pepper
  • 12 Fuji apple slices


    Make the dough: In the bowl of a stand mixer fitted with the paddle attachment (or with a wooden spoon), combine the flour and salt. Gradually add the butter until the mixture becomes crumbly and the butter is reduced to pea-size pieces.

    In a small bowl, combine the egg yolks and cream and pour into the flour mixture. Paddle, or stir, until the dough comes together in a ball. Remove the dough from the bowl, wrap tightly with plastic wrap and refrigerate for at least 1 hour before rolling out.

    Position a rack in the center of the oven and preheat to 350° F. On a lightly floured surface, roll out the dough until it is an even 1/8-inch thick. Place the rolled-out dough in a 12-inch tart pan, trimming off any excess. Make sure to press the dough firmly against the sides of the pan. Prick the dough with a fork and place the dough-lined pan in the freezer for about 20 minutes, until the dough is firm.

    Bake the tart crust for about 8 minutes. The dough should be partially baked.

    Make the filling: In the bowl of a stand mixer fitted with the whisk attachment (or in a mixing bowl), whisk the goat cheese with all the other ingredients until smooth. The mixture should have the texture of lightly whipped cream. Pour into the par-baked tart shell and smooth the top so it is level. Bake for 25 minutes; a little color on top is fine.

    Toss the frisée and pomegranate seeds together with the vinaigrette, then season with salt and pepper. Arrange the salad and apple slices on top of the warm tart. Cut the tart into wedges and serve.

    From The New England Kitchen: Fresh Takes on Seasonal Recipes (Rizzoli) by Jeremy Sewall and Erin Byers Murray.

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