I love a good tart! Especially when they highlight the flavors of the season. Nothing screams summer like gathering together with family and friends around a table laden with all the goodness the season has to offer. As an avid gardener and farmer’s market shopper, I sometimes find myself with an excess of tomatoes on hand. What better way to make use of those beautiful tomatoes than by whipping up a beautiful, savory and satisfying tart with a buttery, flaky crust and creamy layer of goat cheese whipped with basil, thyme, and parsley. The rustic style crust is incredibly versatile and with just a few basic ingredients easily whipped up in no-time. What’s also great is that the crust itself can go from savory to sweet with additions like fresh herbs, vanilla, and flavoring extracts. I will also be making this tart on Talk of Alabama tomorrow morning to celebrate July 4th! See you then!
Heirloom Tomato Tart
serves 4-6
Ingredients:
2-3 large heirloom tomatoes
8 ounces goat cheese
1 tablespoon chopped thyme
1 tablespoon chopped basil
For the crust:
1 cup all-purpose flour, plus additional flour for surface
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1/2 teaspoon salt
1 tablespoon fresh basil or thyme
6 tablespoons chilled Challenge Unsalted Butter
1 large egg, beaten
Method:
1. Make the crust by mixing the dry ingredients and herbs in a medium bowl. Using fingers, add butter and rub with the flour mixture until evenly distributed and the dough resembles coarse crumbs. A pastry cutter can be used, but pay close attention not to overwork the crust.
2. Drizzle the beaten egg over the flour mixture and stir until the dough sticks together. Transfer the dough to a floured surface and work, folding over, until the dough is smooth and free of dry spots. Form the dough into a thick, disk-like shape and wrap in plastic. Store in the refrigerator for 1-2 hours, until well chilled and firm. Dough can be made in advance and frozen.
3. Preheat the oven to 375 degrees. Remove the dough from the fridge and allow to sit on the counter for a few minutes. Roll the dough on a floured surface into an 11-inch circle using a rolling pin. Transfer dough to a greased sheet pan or tart pan.
4. Slices tomatoes and sprinkle with sea salt and coarse black pepper. Place on a paper towel and allow to sit for up to 10 minutes to remove any excess moisture. Stir together the goat cheese and herbs in a small bowl until well blended. Carefully spread the goat cheese mixture onto the dough working out from the center. Top with tomatoe slices. Roll the edges of the tart up to the tomatoes and crimp with fringers. Place the tart into the oven and bake for 45 minutes or until the tart is golden brown. Garnish with fresh basil and red pepper flakes.
