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Rustic Blueberry Lemon Verbena Tart Recipe

Ingredients

How to make it

  • Pastry

  • Place flours and butter in bowl of food processor fitted with dough attachment or S-blade.
  • Pulse a few times until butter is about pea sized.
  • Add sour cream and cold water and salt to taste. Process just until dough begins to hold together.
  • Remove from processor bowl and shape into a ball. Cover with plastic wrap and chill in fridge for at least one hour.

  • Honey Goat Cheese

  • Mix goat cheese & honey together. Set aside.

  • Blueberry Filling

  • With a mortar and pestle, pulverize lemon verbena into sugar. If you don't have one, just place sugar in a small mixing bowl, top with lemon verbena leaves and use a wooden spoon to pulverize into the sugar. Mix in AP flour and a pinch of sea salt.
  • Place blueberries in a large mixing bowl. Add lemon juice and gently toss. Add sugar mixture and gently toss to coat. See Photo

  • To Assemble

  • Preheat oven to 400F.
  • Remove pastry dough from fridge. Place ball of dough in center of a sheet of parchment paper. Roll out as evenly as possible into a 12-inch round, about 1/4" thick. Alternately you could split the dough in two and make two smaller, 6-inch rounds. See Photo
  • Spread goat cheese onto dough disk, leaving an edge naked See Photo. Top with berries.
  • Carefully fold up edges of pastry, you may pipe or flute the dough if you'd like. See Photo
  • Sprinkle with granulated sugar along dough edge See Photo. Place in oven and bake for 30-35 minutes until golden brown.
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The Cook

DetroitTokyo Detroit, MI

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