Summer Tomato Tart

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Maybe it is my pastry chef background but I try to turn everything into a baked good. Whether the dish is savory or sweet, if I can make a tart out of it, I’ll do it. During the summer, one of my favorite things is a simple tomato salad. I toss juicy tomatoes, fresh herbs, a simple dressing and sprinkle of goat cheese to make a quick and easy side dish for summer dinners. This simple salad translates so well into an elegant tart for those summer dinner parties that call for a little something special. Use your farmer owned ingredients and whip one up today!

Makes one 9 inch tart

Ingredients:
For Tart Shell:
2 cups of all purpose flour
1 teaspoon of salt
1 teaspoon of pepper
2 sticks of cold butter, diced
5 to 6 tablespoons of ice cold water
For Filling:
2 cups of halved, small tomatoes (I use grape or cherry)
1 tablespoon of salt
2 tablespoons of Herbes de Provence
1 tablespoon of olive oil
4 ounces of goat cheese, crumbled
1/4 cup of basil, chopped

Directions: 

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In a large bowl, whisk together the flour, salt and pepper.

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Add the cubed butter, then using a pastry cutter or fork and knife work the butter into the flour.

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Work the butter until it is the size of peas.

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Slowly whisk in the ice cold water until the dough comes together and pulls away from the sides. Chill the dough for 1 hour.

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Roll the dough out into a circle that is 1 1/2 inches larger than your tart pan. Lay the dough into the tart pan and press into the edges. Level off the top. Use a fork to prick the bottom of the tart.

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Preheat your oven to 350° F.

Mix chopped tomatoes, Herbs de Provence, salt and oil.

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Place the tomato filling into the tart shell.

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Bake until the tomatoes are bubbling and the tart shell has browned lightly. This will take about an hour.

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Let the tart cool completely and then top with crumbled goat cheese and chopped basil.

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Serve!

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