French Tomato Tart
French Tomato Tart
This is a rustic tart, you can make it using a tart pan or just free form it like a pizza on a baking pan. Have fun with different herb combinations, or even replace the mustard with pesto or another sauce of the same consistency!
1 ½ cups of Flour
4 ½ TBSP of COLD butter, cut into small chunks
½ tsp of Salt
1 large Egg
2-3 Tbsp of COLD water
Dijon or Whole—Grain Mustard
2-3 Large, ripe tomatoes
2 Tbsp of Olive Oil
Salt &Freshly Ground Pepper
2 Tbsp of freshly chopped herbs (thyme, basil, chives, etc.)
8 oz of Goat Cheese
½ Tbsp of Honey (optional)
In a mixing bowl, mix together the flour and salt. Add the butter and use a pastry blender or your hands to break it into the flour until it is crumbly, like cornmeal. (You can also do this in a food processor, pulsing it in 2 second bursts).
Beat the egg with 2 Tbsp of cold water. Make a well in the center of the flour mixture, and pour in the egg mixture. Stir together until the dough forms enough to hold together. Add the last Tbsp of cold water if it is too dry to do so.
Roll out the dough on a lightly floured surface until it is the size of your baking sheet, then transfer to parchment paper on your baking sheet.
Preheat the oven to 425F.
Spread a light, even layer of mustard across the surface of the dough, let it sit to dry out while you thinly slice the tomatoes and chop the herbs.
Arrange tomato sliced over the mustard in a single, even layer, leaving an inch or so border around the edges of the tart. Drizzle with olive oil and sprinkle with herbs. Then spread goat cheese (crumble or sliced rounds) evenly over the tart. Add a few more herbs, and drizzle with honey (if using).
Fold the sides of the tart over to envelope the filling and prevent spilling.
Bake the tart for 30 minutes or so, until the dough is cooked and tomatoes are tender and cheese is nicely golden.