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1
In a food processor or in a large bowl with a pastry blender pulse or blend flour and salt.
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2
Cut butter into small pieces.
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3
Add butter to flour mixture and pulse or blend until mixture resembles coarse meal.
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4
Measure 1/3 cup goat cheese, reserving remainder for serving, and break into small pieces.
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5
Add cheese to flour mixture and pulse or blend until mixture just begins to form a dough.
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6
Halve dough and roll out each half between sheets of parchment paper into a 12- by 10-inch rectangle (about 1/8 inch thick).
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7
Chill rectangles in parchment on baking sheets until firm, about 30 minutes.
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8
Preheat oven to 375F.
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9
Transfer 1 rectangle of dough on baking sheet to a work surface and remove top sheet of parchment.
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10
Working quickly and using a ruler as a guide, cut rectangle into 1 1/4-inch squares without separating squares.
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11
(If dough becomes too soft to work with, freeze or chill on parchment and baking sheet until firm.)
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12
Bake crackers on parchment and baking sheet in middle of oven until golden, 15 to 20 minutes.
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13
Cool crackers on parchment on a rack.
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14
(Crackers will continue to crisp as they cool.)
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15
Cut and bake more crackers with remaining rectangle of dough.
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16
With a spatula carefully remove crackers from parchment.
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17
Goat-cheese crackers may be made 5 days ahead and kept in an airtight container at room temperature.
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18
Spread crackers with reserved goat cheese at room temperature and top with tapenade.
