There’s something about a delicious tart. This blend of flavors, juxtaposition of hot and room temperature, melts in your mouth and is absolutely amazing. My favorite part of making the tarte, is the satisfaction in the detail of perfectly laying out the tomatoes in the round. (Call me obsessive, but I love it.) This tart has pungent flavor of fresh herbs, tanginess of goat cheese, and the crispness of a butter pastry. Add ripe summer tomatoes in their peak, shreds of fresh basil, and crystals of sea salt, this showstopper is complete!
Keep reading for the full recipe after the jump!
Tomato Tart
4 servings
Active time: 1 hour
Total inactive time: 1 hour-overnight
Ingredients:
- 1 1/2 C all purpose flour
- 2 T parmesan cheese
- 1 T fresh rosemary
- sea salt and freshly ground pepper
- 1/2 C unsalted butter
- 3 T ice water
- 4 oz goat cheese
- 4 T chopped fresh basil
- 4 ripe tomatoes, cut into slices 1/4 inch thick
- extra virgin olive, for drizzling
Directions:
To make pastry, combine the flour, parmesan cheese, rosemary, 1/2 t salt and 1/2 t pepper in food processor for about 30 seconds. Cut butter into 8 pieces and distribute over the flour. Pulse food processor about 10 times, until the mixture is coarse and mealy in texture. Sprinkle ice water over mixture and pulse 7 more times. Shape the dough into a disk 1 inch thick. Wrap in plastic wrap and place in refrigerator for 1 hour or up to overnight.
Preheat the oven to 425 degrees F. Remove dough from plastic wrap and place on floured surface. Using a floured rolling pin, roll dough into a piece of 12 inches in diameter. Wrap carefully around rolling pin and place into a tart pan with removable bottom. Press pastry into the bottom and sides of the pan rolling the pin across the top. Remove any excess dough. Prick the pastry with a fork and line with parchment paper. Fill the pastry with dried rice for weight to keep the dough flat while cooking (You can also use pie weights or dried beans). Bake for 8 minutes.
Meanwhile, in a food processor, combine goat cheese, 3 T chopped basil, and 1/4 teaspoon of pepper. Process until smooth. Remove parchment and weights. Spread on goat cheese mixture and return to oven, warming mixture through for 5 minutes. Remove from the oven and let cool. Beginning at the outer edge, arrange rounds of tomato, slightly overlapping. Drizzle with olive oil. Add an additional 1 T chopped fresh basil. Sprinkle with coarse sea salt and fresh pepper. Serve and enjoy!