French Tomato Tart
This simple little tomato tart was the perfect way to elevate our homegrown Juane Flamme tomatoes. These intensely hued, heirloom beauties are of French heritage and thus, we decided, the perfect candidate for this tart, which is all about decadent simplicity. Bubbling in garlic-basil olive oil, topped with rounds of gooey goat cheese and supported by an impossibly flakey, buttery crust, there’s really no better way I can think of to enjoy the bounty of heirloom tomato season…
Putting your goat cheese in the freezer for an hour before slicing will make it much easier to neatly slice into rounds.
1 1/2 cups flour
1 stick plus one Tbs. butter (about 4.5 ounces/125 grams)
1/2 tsp. salt
1/2 tsp fresh cracked pepper
1 large egg
2 Tbs. olive oil
2 garlic cloves, minced
3-4 Tbs. basil
3 Tbs. Dijon mustard
1 lb ripe tomatoes
8 ounces fresh goat cheese, sliced into rounds
Preheat your oven to 400 degrees with a rack in the middle.
Whisk together your oil, garlic and 2 tablespoons of basil and set aside (can be made a day or two ahead).
To make your dough, first mix together 2 tablespoons of ice water and your egg. Then, mix your flour, pepper and salt together in a food processor if you have one, or by hand in a large bowl. Cut in your very cold butter until the butter is in pea size chunks and the mixture has a crumbly texture – a food processor does this really well with the standard blade. Transfer to a large bowl if using a food processor.
Make a well in the dough and add your egg and water, then stir the dough until it just holds together enough to form it into a ball, adding additional water by the tablespoon if needed. Gather the dough into a ball and refrigerate while preparing your other ingredients.
Once you have your filling ingredients ready, roll out the dough on a lightly floured surface until it’s large enough to cover the bottom and sides of your tart pan. Transfer the dough into the pan and press into place, then put the pan onto a baking sheet (to catch spills as it bakes).
Spread your mustard over the dough in an even layer, then shingle the tomatoes on top. Pour your basil-garlic olive oil over the tomatoes distributing it as evenly as possible. Arrange the sliced goat cheese over the tomatoes and sprinkle with additional basil.
Bake the tart for 30-40 minutes, until the tomatoes are withered and the cheese is melty and browned. If your crust is golden but you want to brown your cheese further, run your tart under the broiler for a few minutes.
Allow to cool for a few minutes before serving, garnished with more fresh basil.