Sunny Spring Chèvre Tart with Fennel & Avocado Salad

Instructions

1. 1

   Let's make a quick pâte brisée. In a food processor, pulse together 1 1/4 cups all-purpose flour and 1/4 tsp kosher salt. Scatter in your 1/2 cup unsalted butter and pulse until it looks like coarse almond meal. Drizzle in 3 tbsp ice water (add a fourth if needed) until the dough just holds together when pinched. Form into a disk, wrap it, and let it chill.

   10 min

   Tip: Keep the butter icy cold! That's the secret to a shatteringly flaky crust.

2. 2

   Place the dough in the freezer for a quick chill so the butter firms back up. Meanwhile, preheat your oven to 400°F (200°C).

   15 min

   Tip: If you have more time, 30 minutes in the fridge is the traditional way to rest the gluten.

3. 3

   While the dough is chilling, let's build our flavor base. Heat 1 tbsp olive oil in a small skillet over medium heat. Add the 1/4 cup shallots and sauté until they are sweet, soft, and translucent, about 5 minutes. Take them off the heat to cool. We never add hot shallots to eggs!

   5 min

   Tip: I adore shallots for their delicate, garlicky-sweet backbone. Don't let them brown, just soften them.

4. 4

   In a medium bowl, whisk the soft 8 oz fresh goat cheese (chèvre) with the 1/3 cup crème fraîche until smooth. Whisk in the 2 large eggs, the cooled shallots, the zest of the 1 Meyer lemon, the remaining 1/4 tsp kosher salt, and 1/4 tsp black pepper. It should be luxurious and slightly tangy.

   5 min

   Tip: If your goat cheese is very crumbly, use a hand mixer to get it silky.

5. 5

   Take your dough from the freezer. On a lightly floured surface, roll it out into an 11-inch circle. Gently drape it into a 9-inch tart pan with a removable bottom, pressing it into the fluted edges. Trim the excess. Now, prick the bottom all over with a fork—this helps steam escape.

   5 min

   Tip: Don't stretch the dough when fitting it in the pan; stretching causes it to shrink later during the bake.

6. 6

   Time for the all-important blind bake! Line your chilled tart shell with a crumpled (and smoothed out) piece of parchment paper. Fill it right to the brim with pie weights or dried beans. Bake at 400°F for 15 minutes to set the edges.

   15 min

   Tip: Crumpling the parchment paper first makes it pliable so it fits snugly against the dough without digging in.

7. 7

   Carefully remove the parchment and weights. Return the naked crust to the oven for another 5 minutes until the bottom looks dry and lightly golden. We want zero soggy bottoms here in California!

   5 min

   Tip: Save those dried beans in a jar to use as pie weights forever. I've had the same 'baking beans' for five years.

8. 8

   Turn the oven down to 350°F (175°C). Pour your lovely goat cheese filling into the warm, blind-baked crust. Smooth the top. Bake for 20 minutes, or until the custard is just set with a slight jiggle in the dead center.

   20 min

   Tip: Baking the filling in a still-warm crust creates a seal and helps the bottom stay beautifully crisp.

9. 9

   While the tart is finishing its bake, let's make our sunny topping. In a mixing bowl, combine the 1 small fennel bulb, the sliced 1 avocado, and 1/4 cup fresh mint leaves. Drizzle with the juice of the 1 Meyer lemon and the remaining 2 tbsp olive oil. Toss very gently so the avocado stays intact.

   10 min

   Tip: A mandoline makes quick, safe work of shaving the fennel paper-thin.

10. 10

    Remove the tart from the oven. Let it cool in the pan on a wire rack for about 10 minutes. This lets the goat cheese custard firm up so it slices like an absolute dream.

    10 min

11. 11

    Pop the tart out of its ring and slide it onto a wooden board. Right before you bring it to the table, pile that bright fennel and avocado salad high in the center of the tart. Finish with a generous pinch of 1 big pinch flaky sea salt. Slice and serve immediately.

    5 min

    Tip: The magic of this dish is the temperature contrast between the warm, rich tart and the cool, zippy salad on top.