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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An appetizing first course otherwise known as an appetizer pizza from the flavor center of the universe, Louisiana. Courtesy of Chef Keil Moshier of Bistro la Tour, featured in The Louisiana New Garde television series. Ingredients:
3 cups flour |
1 pinch salt |
1 pinch sugar |
1 cup butter, plus |
2 tablespoons butter (cold) |
1/2 cup shortening (crisco or vegetable lard) |
5 tablespoons cold water |
1 cup plum tomatoes or 1 cup roma tomato, chopped |
1/2 cup fresh basil, minced |
1/4 cup fresh thyme, minced |
1 cup goat cheese or 1 cup feta cheese or 1 cup mozzarella cheese, crumbled |
plum tomato, sliced (for garnish) |
black olives, sliced (for garnish) |
8 teaspoons olive oil |
Directions:
1. To make pate brisee: Combine flour, salt and sugar in a medium bowl.
2. Cut in butter and shortening until mixture is in very small crumbs; add cold water and mix until all the ingredients are moistened.
3. Form into a ball, cover and chill for 30 minutes.
4. Preheat oven to 375F; roll out dough to 1/8 thickness on lightly floured surface.
5. Cut into 3 rounds, prick evenly with a fork and bake on a baking sheet until lightly golden.
6. To assemble: Top baked dough rounds with chopped tomatoes, basil, thyme and cheese; garnish with sliced tomatoes and black olives.
7. Drizzle with a little bit of olive oil and return to oven for about 5 minutes or until cheese is melted.
8. Serve on a chilled plate dressed with a lettuce leaf drizzled with a little balsamic vinaigrette.
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