Garden Tomato Tart
Makes 1 – 9” (23 cm) tart
This is a fabulous tart for brunch when served with a side salad. The number of tomato slices will depend on the size of the tomatoes you use.
Pastry
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) kosher salt
½ tsp (2 mL) freshly ground pepper
1 tbsp (15 mL) fresh thyme leaves
1/3 cup (60 mL) COLD unsalted butter
½ cup (125 mL) approximately ICE COLD water
Place the flour, salt, pepper, and thyme leaves in a medium bowl. Using a box grater, grate in the cold butter. Rub some of the butter through the flour mixture using your palms. Stir in some of the water with a fork, mixing well, adding more water as necessary to create a dough that just starts to stick together. Form it into a ball. On a floured board, roll out to a 10” (25 cm) circle. Place the pastry into a 9” (23 cm) tart form, being careful not to stretch the dough. Trim the edges. Refrigerate for 30 minutes.
Preheat oven to 425°F (220°C). Remove the tart from the refrigerator. Prick the pastry all over with a fork. Bake for 15 minutes. Remove from oven.
Filling
enough sliced tomatoes to line the bottom of the tart in an overlapping circle
2 tsp (10 mL) approximately, salt
2 tbsp (30 mL) Dijon mustard
½ cup (125 mL) freshly grated parmesan cheese
2 tbsp (30 mL) fresh thyme leaves
salt, to taste
2 oz (50 g) soft goat cheese
Slice the tomatoes into ¼ “ (.5 cm) width. Place them in a colander and sprinkle with salt. Let drain for 1-2 hours.
Spread the Dijon mustard on the bottom of the pre-baked tart shell. Sprinkle with parmesan cheese. Top with the tomatoes, overlapping the slices to completely cover the bottom of the tart. Sprinkle with the fresh thyme leaves and a bit of salt. Reduce oven temperature to 350°F (180°C) and bake for 35-40 minutes.
Remove the tart from oven and sprinkle the top with pieces of goat cheese and serve.
