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PATE BRISEE DOUGH Yield 1 single crust pie 1. Combine the flour and the salt in the bowl of a standing mixer. 2. Add the butter and mix with a paddle or by hand with a pastry cutter until it is the size of small peas. 3. Add the vinegar and then start adding the water gradually and mix until the dough starts to come together. Add only enough water to bring the dough together. The dough should be moist but it will not be completely uniform and its texture will be slightly crumbly. 4. Turn the dough out onto a lightly floured surface. Press it together gently to form a flat 1-inch thick patty and wrap it tightly with wax paper or plastic wrap. Let it rest in the refrigerator for at least 30 minutes before rolling to firm up the butter and allow the dough to relax. The dough can be made ahead and frozen for up to three month well wrapped. Thaw in the refrigerator before rolling out. 1 cups all-purpose flour teaspoon kosher salt 5 ounces 1 sticks unsalted butter cut into small pieces and chilled teaspoon white wine vinegar 3 to 4 tablespoons ice water Fine Wines. Organic Vines. 40 SUN-RIPENED TOMATO AND HERBED GOAT CHEESE TART This tart is a crowd pleaser. It captures and concentrates all the flavors of a sun ripe tomato with the added richness of goat cheese. I like to use a combination of red and yellow tomatoes if they are available. It makes an interesting and colorful tart. Choose tomatoes that are roughly the same size and alternate the colors as you top the tart. Yield One 7 x 11 inch tart 1. Line a half sheet pan with parchment paper. Roll the brisee out 18-inch thick and cut into a rectangle 8 x 12 inches. Transfer to sheet pan. Roll the edges over and crimp with fingers to form a decorative wavy edge. Chill the dough in the refrigerator until firm about 30 minutes. 2. In a small bowl mix together the 2 cheeses with the basil. Season with salt and pepper and mix again until evenly combined. Reserve. 3. Bring a large pot of water to a boil. Remove the core from the tomato and score the bottom with an X. Dip each tomato into the boiling water for 10 to 15 seconds and remove. Place on a plate to cool. Remove the skin and discard. Reserve the tomatoes until ready to use. 4. Preheat the oven to 400 degrees F. 5. Remove the dough from the refrigerator and spread the herbed goat cheese over. 6. Slice each tomato into six or seven even slices. Arrange in lines across the short length of tart. Overlap each slice by half. Reverse the direction of the tomatoes every other row for pizzazz. Drizzle with olive oil. Sprinkle lightly with the sugar and season with salt and pepper. Sprinkle thyme leaves over the top. 7. Bake the tart on the bottom rack of the preheated oven for 40 minutes until the crust is golden. Move to the top rack and bake for another 20 minutes until the tomatoes are slightly puckered. Dont be concerned that the tart is burning if the juices around the tart blacken on the parchment paper. When you remove the tart from the paper you will leave most of the darkness behind. Drizzle with additional olive oil upon removal from oven. Loosen the edges of the tart with a thin metal spatula. Remove from the sheet pan to a serving platter while the tart is still very warm. Serve immediately. Pate Brisee Dough recipe follows 3 ounces Farmer cheese softened 6 ounces plain goat cheese softened 1 tablespoon chopped basil Kosher salt freshly ground black pepper 6 medium Early Girl tomatoes or similar sized yellow and red tomatoes teaspoon granulated sugar 2 teaspoons thyme leaves Extra virgin olive oil