Tomato and Basil Tart
Serves 4 to 6.
Ingredients
For the pastry:
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 10 Tbs. (1 1/4 sticks) chilled unsalted butter, cut into 1-inch pieces
- 2 Tbs. ice water, plus more as needed
For the filling:
- 1/3 cup plus 2 Tbs. extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 8 plum tomatoes, halved lengthwise and seeded
- Salt and freshly ground pepper, to taste
- 8 oz. goat cheese (chèvre)
- 1 cup slivered fresh basil leaves
Directions
To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until the mixture resembles pea-size crumbs, 30 to 45 seconds. Add the water 1 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together. Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Wrap with plastic wrap and refrigerate at least 1 hour.Position a rack in the lower third of an oven and preheat to 400°F.
On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 13 3/4-by-4 1/4-inch tart pan. Press the dough into the pan and trim dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.
To make the filling, in a large nonstick sauté pan over medium heat, warm the 1/3 cup olive oil, add the garlic and fry, stirring occasionally, until fragrant, about 1 minute. With a slotted spoon, transfer the garlic to a plate and set aside. Season the tomatoes with salt and pepper and arrange them in the pan, sliced side down. Cook, without stirring, until the tomatoes are lightly golden underneath, 4 to 5 minutes. Transfer to a platter. Remove the pan from the heat and stir in the goat cheese, garlic, 1/2 cup of the basil, salt and pepper until smooth and blended.
Brush the pastry with 1 Tbs. of the olive oil and spread the goat cheese mixture evenly over the bottom. Top with the tomatoes, sliced side up, drizzle with the remaining 1 Tbs. olive oil, and season with salt and pepper. Bake until the crust is golden and crisp, about 1 hour. Transfer the tart to a wire rack and cool at least 10 minutes.
Remove the tart from the pan and cut the tart crosswise into slices about 3 inches wide. Garnish with the remaining 1/2 cup basil and serve immediately.
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Rated 5 out of
5
by
KitchenGardener50 from
Great Tart
I have been making this tart since 2005. I have made it for family and friends and for all types of occasions. It is always a hit and so delicious. I usually make it at the end of summer/early fall when I have my tomatoes and basil flowing. I will make it as stated but bake for only 45 minutes, cool and wrap well for the freezer if not immediately eating. It holds up well and can be reheated in oven till pipping hot. Everyone loves this tart. A taste of summer in winter.
Date published: 2014-10-05
Rated 5 out of
5
by
MGGM from
Easy and tasty tart
I followed the recipe exactly and it turned out very good; even my 2-yr old likes it (he calls it pizza). I didn't have a rectangular tart pan so I just used a rectangular glass pirex pan I had at hand. The crust turned out nice and flaky (I like it how easy it was to make it from scratch). You definitely don't need 8 plum tomatoes though, unless your tomatoes are very small. I only used 2 large plum tomates.
Date published: 2014-07-16