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Tomato and Goat Cheese Tart

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sweet million, beefsteak, and heirloom tomatoes

The moment I’d resigned myself to having eggs for dinner, even though I’d had them for lunch, because I’m the worst dinner eater/cooker ever these days, I looked out my window into the backyard and spotted all these bright red ornaments.

tomato and goat cheese tart

tomato and goat cheese tart

I’d been away for almost a week, during which time they’d been ripening aggressively. I really had no choice but to make something of them.

No type of cooking gives me a greater sense of accomplishment than the resourceful kind, and so I limited myself to what I had, which was very little, but who would I be if there was no flour or butter in the house? And I uncovered some basil, a log of goat cheese, and a jar labeled “Morroccan mustard” in the fridge. (If I’d had my choice I would’ve picked whole-grain, not that I suspect it would’ve been an improvement, necessarily, on this tart.)

pressing dough into tart panpressing dough into tart pan

weighting down crust with beansbaked tart shell smeared with mustard

sliced tomatoestomato tart assembled

Which was excellent. The mustard was key, adding tang, with this one in particular offering a whole host of spices: cayenne, cinnamon, coriander, paprika, garlic, and ginger. Yes, please. Honey is great baked on top of tomatoes, a little tidbit you may recall from last summer. No one ever says no to goat cheese or basil. And a homemade all-butter tart crust? Nothing better. But I don’t have to say who the real stars were.

tomato tart

tomato tart

Tomato and Goat Cheese Tart

Ingredients:

For the crust

  • 3.75 oz all-purpose flour
  • 2.5 oz whole wheat pastry flour (or use all all-purpose)
  • 1 tsp salt
  • 1 tsp sugar
  • 4 oz butter, cubed and chilled in the freezer
  • 1/4 to 1/2 cup ice water

For the filling

  • 4 to 5 medium tomatoes plus some halved cherry tomatoes to fill in the gaps
  • goat cheese, crumbled or sliced in rounds (about 4 to 5 oz)
  • mustard (Dijon, whole-grain, or flavored)
  • honey
  • fresh basil or other herbs
  • salt and pepper
  • roasted garlic, optional

Directions:

  1. Make the crust. Pulse the flours, salt, and sugar in the bowl of a food processor. Add the cold cubed butter and pulse until the butter pieces are about the size of peas or a little larger. Add the ice water a little at a time, pulsing just until the dough starts to clump together in one large mass. Form the dough into a rough ball, flatten into a disc, wrap in plastic wrap, and chill for at least an hour.
  2. Meanwhile, roast a head of garlic, if you’re using it, by cutting off the very top, wrapping the whole head in foil, and placing it directly on a rack in a 400-degree oven for 45 minutes to an hour. Cool, then squeeze the roasted garlic out of the cloves and mash with a fork.
  3. Roll the dough out between two sheets of parchment and press into a 9-inch fluted tart pan, folding any overhang back down along the edges and using scraps to patch any holes. Press a piece of foil down onto the dough and over the edges. Chill for 10 minutes.
  4. Pour pie weights or beans on top of the foil and parbake in a 400-degree oven for 20 minutes. (Don’t skip this step. When the tomatoes cook, they’ll release a lot of juices, so if you don’t parbake the crust it will get soggy.) Meanwhile, slice tomatoes and goat cheese.
  5. Remove the crust from the oven, remove the foil and weights, and spread a layer of mustard all over the bottom of the crust. Top with the roasted garlic, if using. Layer slices of tomatoes and goat cheese and herbs, sprinkling each layer with salt and pepper. Drizzle with honey. Bake at 400 degrees for 30 minutes, until the goat cheese is browned in spots.

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