Montrachet Tarts

Step 1

In the food processor fitted with the metal blade, combine the flour and butter with short pulses until mixture is the consistency of coarse meal.

Step 2

Cut the Brie into several small pieces and add to the flour mixture. Pulse until just before mixture forms a ball. Form mixture into a disc and refrigerate for at least 1/2 hour.

Step 3

Teacher’s Tip: This pastry is so versatile and durable you may wish to make it in “commercial amounts” and keep it on hand in your freezer. Here are the proportions: 1 pound unsalted butter, 1 pound (4 cups) unbleached flour; 1/2 pound Brie.

Step 4

Remove the rosemary leaves from their stems and chop them coarsely with a large chef’s knife. Put into a glass jar with the olive oil. You may do this several days (weeks) ahead.

Step 5

When you are ready to assemble the tarts, pull small pieces of the dough (about the size of a gumball) from the disc, and roll into a ball in your palms. Place the balls about 1 inch apart on a baking sheet. Press them down with your thumb. Put a little piece of goat cheese in the thumbprint. Chill the trays VERY WELL.

Step 6

Preheat the oven to 425 degrees F. Remove baking sheets from refrigerator only as needed. Brush each tart with the room-temperature rosemary oil. Bake about 10 minutes. Remove to a tray and serve immediately.

Step 7

Teacher’s Tip: Garnish the serving tray with a fresh rosemary sprig.