Strawberry-Black Pepper Tart for Two

Strawberry-Black Pepper Tart for Two (Adapted from Eating Well)

Crust

1/4 cup whole-wheat pastry flour
1/4 cup all-purpose flour
1 teaspoon sugar
1/8 teaspoon salt
1 tablespoon cold butter, cut into 4 chunks
1 tablespoon walnut oil
1/4 teaspoon distilled white vinegar
1-2 tablespoons cold water

Filling

1 1/2 cups sliced strawberries
4 teaspoons sugar
1 teaspoon all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon coarsely ground pepper
Pinch of salt

Preheat oven to 375°

To prepare crust

In a medium bowl, whisk together flours, sugar and salt. Cut in butter with a pastry cutter until it resembles coarse meal. Stir in oil and vinegar with a fork. Add just enough water to this mixture until it is evenly moist and a little crumbly. Dump dough onto a piece of plastic wrap and gently pat into a disk. Set in the refrigerator at least 10-15 minutes.

Remove dough from the refrigerator and lightly dust with flour. On parchment paper or a silpat, roll dough into a rough 9" circle, dusting if needed to keep it from sticking. Move parchment/silpat to a baking sheet.

In a medium bowl, add strawberries, sugar, 1 teaspoon flour, cornstarch, pepper and salt. Toss together until juicy. Mound the strawberries in the middle of the crust, leaving a 2" border around the outside. Fold the 2" border of the crust on top of the strawberries - leaving the center open.

Bake 40-45 minutes, until the crust is lightly browned and the filling is bubbling. Let cool on the baking sheet for 15 minutes before serving.

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