Combine flour, salt and pepper in a food processor, give a whirl. Add the butter and process until crumbly. Slowly add the cold water through the feeding tube until the dough comes together. Wrap in plastic wrap and refrigerate at least 30 minutes. Heat the oven to 425. Roll the dough out and line a buttered tart pan. Prick the bottom of the tart dough with a fork. Bake for about 10 minutes. Remove from the oven and let sit. Combine the goat cheese, half and half and egg, mix until combined. Add the thyme and a pinch of kosher salt, stir until mixed. Pour into the tart pan. Layer tomato slices over the top. Drizzle with olive oil. Sprinkle with maldon salt. Bake for about 20 – 30 minutes, until the cheese mixture is set and the tomatoes slightly golden. Serve. Eat.
Savory Tomato Tart
2 cups all purpose flour
a pinch of kosher salt
2 teaspoons fresh cracked black pepper
1 stick unsalted butter 1/4 cup icy cold water
4 oz goat cheese
1/8 cup half and half
1 egg
1 tablespoon fresh thyme
2 heirloom tomatoes, sliced thinly
sprinkle maldon salt
drizzle olive oil
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