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Proven�al Tomato Tart

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Bright red slices of ripe tomato arranged on a layer of herbed goat cheese in a rosemary-scented crust combine to create a memorable tart. The tomatoes are also joined by two other staples of Proven�al cooking: olive oil and fresh basil."

List of Ingredients

For the pastry:
◦ 1 � cups all-purpose flour
◦ 2 tablespoons grated Parmesan cheese
◦ 1 tablespoon fresh rosemary leaves
◦ Salt and ground pepper
◦ � cup cold unsalted butter, cut into 8 pieces
◦ 3 tablespoons ice water

For the filling:
◦ � pound fresh goat cheese
◦ 3 tablespoons chopped fresh basil
◦ Coarse sea salt and ground pepper
◦ 4 tomatoes, cut into slices � inch thick
◦ Extra-virgin olive oil for drizzling


Recipe

To make the pastry, in a food processor, combine the flour, cheese, rosemary, � teaspoon salt, and � teaspoon pepper and process for about 30 seconds. Scatter the butter over the top and pulse about 10 times, or until the mixture resembles coarse meal. Sprinkle the ice water over the top and pulse about 7 more times. The dough will still appear rather loose, but should hold together when pressed between your fingers. Shape the dough into a disk � inch thick, wrap tightly in plastic wrap, and then refrigerate for at least 30 minutes or up to overnight to firm.

Preheat the oven to 425� F. Roll out the chilled dough and press it into a 9 �-inch tart pan with a removable bottom, trimming off any excess dough. Prick the pastry evenly over the bottom with a fork. Line the pastry shell with aluminum foil and fill with pie weights. Bake until set, about 8 minutes. Remove the pie weights and foil, return the pastry to the oven, and continue to bake until tender and golden, 8 to 12 minutes longer. Transfer to a wire rack and let cool to room temperature.

To make the filling, in the food processor, combine the cheese, 2 tablespoons of the chopped basil, and � teaspoon pepper and process until smooth, about 30 seconds. Spread the cheese mixture evenly over the cooled crust. Beginning at the outer edge of the crust, arrange the tomato slices in slightly overlapping concentric circles. Drizzle lightly with the oil and sprinkle with salt, pepper, and the remaining 1 tablespoon chopped basil. Serve right away, cut into wedges.

Makes 6 servings






❧ Only the Best will Do:
This tart is all about the tomatoes, so make sure to use only the ripest and most flavorful specimens you can find. To change both the look and the taste, try mixing in heirloom varieties such as Green Zebra or Cherokee Purple.