Pistachio Free Tomato Tart with Goat Cheese and Basil
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 6 oz fresh goat cheese (chèvre), softened
- 2 oz cream cheese, softened
- 1 garlic clove, finely grated
- 1 tbsp fresh thyme leaves
- ¼ tsp black pepper, freshly ground
For the topping
- 1 ½ lb ripe tomatoes (a mix of heirloom and cherry tomatoes), sliced ¼-inch thick or halved
- ½ tsp kosher salt
- 2 tbsp extra-virgin olive oil, divided
- 1 egg, beaten
For serving
- ¼ cup fresh basil leaves, torn
- flaky sea salt, for finishing (optional)
Instructions
- 1
Make the crust: Whisk together the flour and kosher salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Drizzle in 3 tablespoons of ice water and stir with a fork until the dough just comes together; add the remaining tablespoon of water only if the dough looks dry and crumbly. Turn the dough out, press it into a flat disk, wrap tightly, and refrigerate for at least 30 minutes.
- 2
While the dough chills, prepare the tomatoes: Arrange the sliced tomatoes in a single layer on a paper-towel-lined baking sheet, sprinkle with 1/2 tsp kosher salt, and let them sit for 20 minutes to draw out excess moisture. Pat dry with additional paper towels.
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