Recipe Match for Vouvray

To make the Black Pepper Crust:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2/3 cup butter, cold and cut into small cubes
• 3 tablespoons ice water
• 2 1/2 cups pie weights or dried beans

To make the Eucalyptus Honey Gelée:

• 1/2 cup red verjus
• 2 tablespoons eucalyptus honey
• 3/4 tablespoon powdered gelatin, bloomed in cold water

To serve:

• 2 cups goat cheese
• 1 1/4 cups heavy cream
• 1/2 teaspoon salt
• 4 sheets gelatin, bloomed in cold water
• Black Pepper Crust
• Eucalyptus Honey Gelée

To make the Black Pepper Crust:

1. Put the flour, salt and pepper into a food processor fitted with a blade. Quickly pulse to combine, and then add the butter. Pulse 10 to 15 times or until the dough has the consistency of wet sand. Add water and pulse a few more times until the dough comes together and is no longer dry. Add more water 1 teaspoon at a time as needed if the dough is too dry.

2. Form the dough into a round, wrap tightly in plastic wrap, and chill for at least 1 hour. Once chilled, roll the dough out to 1/4-inch thickness, and fit into a 9-inch tart pan, trimming the edges and making sure there are no visible holes. Return the tart shell to the refrigerator for at least 30 minutes.

3. Heat oven to 375° F. Place a large piece of parchment paper over the tart shell, then fill with pie weights or dried beans. Bake for 30 minutes, then remove parchment and pie weights. Bake for another 10 to 15 minutes or until the tart is evenly golden-brown. Allow to cool completely.

To make the Eucalyptus Honey Gelée:

In a small pot, heat verjus over medium heat until it comes to a simmer. Remove from the heat and whisk in the gelatin and honey. Cool to room temperature.

To serve:

1. In a large, heatproof bowl set over a pot of simmering water, warm the goat cheese, heavy cream and salt, whisking frequently until the cheese is melted.

2. Squeeze excess water from the gelatin sheets, and whisk the gelatin into the goat cheese mixture until completely melted. Cool to room temperature before pouring into tart shell. The tart should use the majority of the mixture depending on the thickness of your shell and should leave 1/4 inch for the gelée. Chill the tart for at least 2 hours.

3. Gently pour the gelée over the tart, filling it to the top. You may have extra gelée.

4. Chill on a flat surface for at least 1 hour. Cut the tart into thin slices and serve with a green salad garnished with fresh herbs and a light citrus vinaigrette. Serves 10.

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