Tomato Shishito Pepper Tart with Basil Garlic Chef Butter – Monterey Farms

Ingredients

• 1/2 lb Shishito or Padrón peppers
• 1 lb San Marzano tomatoes or any elongated tomato, cut in quarters
• 2 Tbs olive oil
• sea salt
• fresh ground pepper
• 4 oz fresh goat cheese
• 1/2 roll Basil Garlic Chef butter cut in 4 medallions, then cut the medallions in half
• 1 pastry sheet (see below)
• 2 cups all-purpose flour
• 1 Tbs sugar
• 1/2 tsp kosher salt
• 12 Tbs cold, unsalted butter, diced
• 1/2 cup ice water