Heirloom Tomato Tart
Welcome to summertime! This tomato tart has simple ingredients, but provides the perfect blend of sweet, tart, and savory. Enjoy as is, or with a nice side green salad and a glass of wine to really round out your porch picnic. :)
*recipe makes the equivalent of 1 pie/tart crust or 2-4 tomato tarts (depending on size)
1 1/4 cups all-purpose flour (you will also need extra for rolling the pie dough out)
1/2 teaspoon kosher salt
1/2 teaspoon sugar (add 1 extra teaspoon if you are making a sweet pie dough recipe)
1 stick (8 tablespoons) cold, unsalted butter
1/4 cup ice water
Cut butter into 1/2" cubes. Place the flour, sugar, and salt in a bowl and mix until combined. Add the butter, and with a pastry blender (or your fingers) incorporate butter until pee sized and the pie dough resembles course meal. Slowly add the ice water until pie dough just comes together and sticks. You want to be able to roll the dough out without it falling apart, but too much water will make the crust difficult to work with and tough!
-At this point, pie dough can be used for your recipe, or it can be wrapped in plastic and refrigerated or frozen. Food processors make this whole process faster, so feel free to skip the "do it by hand" nonsense and use a machine, if available! :)
Herb Goat Cheese:
1 cup plain chèvre
1/3 cup half & half
2 tablespoons fresh herbs, chopped (I love rosemary, sage, thyme, and parsley)
Salt & pepper to taste
Combine all ingredients in a bowl (or electric mixer) and incorporate until smooth and spreadable!
-Preheat oven to 425 degrees.
-Slice 2 medium heirloom tomatoes 1/4" thick (varying colors makes the tarts extra pretty) and a hand-full of cherry tomatoes, sliced in half.
-Divide pie dough into 2-4 balls/portions (again, just dependent on how large or small you want the tomato tarts to be). Roll out on a floured surface until dough is roughly 1/8" thick. Crimp or fold edges back to form a crust and place on a sheet pan lined with parchment.
-Spread herb goat cheese equally among tart shells. You want the entire base of the shell to be lightly covered, just leaving room at the edges for the crust that you crimped or folded!
-Arrange tomatoes on top and bake for 12-18 minutes, or until golden brown on bottom and edges. Sprinkle with salt and pepper, drizzle with honey, and enjoy!