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Garden Fresh Tomato Tart

This beautiful summer tart takes advantage of the bounties of the season - fresh tomatoes and herbs - and is easy enough to put together for lunch or, served with a nice big green salad, makes a great summer dinner.
Course Main Course
Keyword cheese, farmers cheese, goat cheese, tomato
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 1 unbaked tart dough (see below)
  • 2 tbsp Dijon or whole grain mustard
  • 3-4 tomates, sliced
  • 4-6 oz goat cheese (or homemade farmer's cheese)
  • 1 tbsp olive oil
  • 2-3 tbsp fresh herbs, chopped (basil, thyme, chives, tarragon, summer savory)

Tart Dough

  • 1 ½ c flour (210g)
  • 4 ½ oz unsalter butter, chilled & cut into cubes (125g)
  • ½ tsp salt
  • 1 large egg
  • 2-3 tbsp cold water

Instructions

Tart Dough:

  • Combine the flour & salt in a medium mixing bowl. Add the butter and using a pastry blender, two knives, or your fingers, cut/crumble the butter until the mixture resembles coarse oatmeal.
  • Beat the egg with 2 tablespoons of cold water. Make a well in the center of the flour/butter mixture and add in the beaten egg mixture all at once, stiring until the dough holds together. If it's not coming together easily, add the 3rd tablespoon of water.
  • Gather the dough into a ball and roll out on a lightly floured surface. No need to rest or chill. Once it's large enough to fit in your tart shell, roll the dough onto the rolling pin and transfer to the dish, unrolling over the dish. Fit the dough into the dish and press your fingers lightly into the bottom to make slight indentations.
  • If you're making a free-form tart, just transfer the dough to a parchment-covered baking sheet. No need to make indentations.

Assemble the Tart:

  • Preheat the over to 425°.
  • Spread an even layer of the dijon or whole grain mustard over the bottom of the tart shell.
  • Lay the sliced tomates over the mustard, spacing close together but do not overlap. Drizzle the olive oil over the top. I like to add a sprinkling of salt at this step as well.
  • Crumble your cheese over the tomatoes, distributing it evenly, but not covering the whole surface. Sprinkle the chopped herbs over all.
  • If you're making a free-form tart, gently fold the outer 1-2 inches up and over the envelop the filling.
  • Bake the tart for 30 minutes or so until the crust is lightly browned and the cheese softens and browns on the edges.
  • Let it rest 5-10 minutes before slicing.