Montrachet Tarts

Remove the rosemary leaves from their stems and chop them coarsely with a large chef's knife. Put into a glass jar with the olive oil. You may do this several days ahead.

When you are ready to assemble the tarts, pull small pieces of the dough (about the size of a gumball) from the disc, and roll into a ball in your palms. Place the balls about 1 inch apart on a baking sheet. Press them down with your thumb. Put a little piece of goat cheese in the thumbprint. Chill the trays VERY WELL.

Preheat the oven to 425 degrees F. Remove baking sheets from refrigerator only as needed. Brush each tart with the room-temperature rosemary oil. Bake about 10 minutes. Remove to a tray and serve immediately.

Teacher's Tip: Garnish the serving tray with a fresh rosemary sprig.