Servings: six as a main course, twelve as an appetizer.
Paired with a green salad and a glass of crisp white wine, this tart is perfect for lunch or a light dinner. I also like to cut it into thin wedges and serve it as an appetizer along with aperitifs. It’s delicious warm or at room temperature.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a food processor, pulse the flour, thyme, salt, and pepper to blend thoroughly. Add the butter and pulse until the butter pieces are about the size of rice grains (about eight 1-second pulses). Add the ice water 1 Tbs. at a time through the feed tube while pulsing in short bursts until the dough starts coming together. It may still look crumbly, but if you press it with your fingers, it should become compact. (Don’t add more water than absolutely necessary to get the dough to cling together.) Turn the dough out onto a clean work surface and, using your hands, gather and press the dough into a rough ball, blotting up the stray crumbs.
Lower the oven temperature to 375°F.
Store leftovers in the refrigerator, covered. Reheat for 10 to 15 minutes at 350°F.
I have been making this since the recipe came out, kids ask for it every Christmas, thanksgiving, and in between. Leftovers are great!
Astoundingly good! Of course, it helps to have really good bacon, and really good cheese. This time I made it with King Arthur Gluten Free Pie Crust, and still - amazing. Plus the leftovers the next day didn't have a soggy crust. An advantage of gluten free. Adding thyme to the crust isn't a must, but adds depth.I served a green salad with apples, pecans, feta and balsamic vinaigrette and a nice wine. Great meal.This would be wonderful cut small for appetizers, too. Pretty rich! Oh, it really is necessary to let it rest for 30 minutes before serving. It firms up, and the taste is better when it isn't burning hot.
I used purchased pie crusts and made mini tartletts for a luncheon. This recipe is delicious. The gruyere cheese is a must, I would not subsitute here !
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?