Peak Season Tomato Tart with House Curds and Pine Honey

Ingredients

Yield:

1 tart

• Pie Dough

  • 225g (8 oz) cold butter
  • 275g (1 2/3 cups) AP flour
  • 70 ml (1/3 cup) cold water
  • 1 pinch salt

• House Curds

  • 2 quarts whole milk
  • ¼ cup kosher salt
  • 1 cup lemon juice
  • 1 tsp white vinegar

• Pine Needle Honey

  • 1 jar of honey
  • 1 handful of pine needles

Preparation

Difficulty:

Easy

Time:

2 Hours 

 

1. Pie Dough

   1. Cut butter into 2cm (1 in.) cubes. Mix flour, salt and butter by hand or in processor.
   2. Add water to form dough. Do not over work. Rest for 2 hours.
   3. On a floured work surface, roll dough to .5cm thickness and cut to desired shape.

2. House Curds

   1. Bring milk to 175F. Add juice, salt and vinegar. Turn off heat and let sit for 30 min.
   2. Pour through cheesecloth and press.

3. Pine Needle Honey

   1. Place pine needles in an airtight jar of honey and allow to steep in a cool dark place for 3 months. Needles are best picked in the spring when they are most fragrant.

4. Assembly

   1. Pre heat oven to 385 degrees.
   2. On a baking sheet lined with parchment paper, place the dough and brush lightly with butter.
   3. Bake for 20 minutes or until golden brown. The dough will be delicate and flaky. Drizzle with honey and enjoy.