Today is one of the last summer Fridays, but it is already starting to feel like fall in Charlottesville. We made this tomato tart a few weeks ago while tomato season was in full swing. It is a great way to use your excess tomatoes without having to do too much work. I love that the tomatoes only cook slightly so you still get great texture with a ton of flavor. Hopefully we will get to make this one more time before saying goodbye to summer.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 stick butter, cut into cubes
1/3 cup ice water
Place flour and salt in a food processor. Add chilled butter and pulse until mixture resembles peas. Slowly pour in water, mixing until dough forms a ball.
Remove dough from food processor and place on a floured surface. Form dough into ball and wrap in plastic wrap. Chill for at least 1 hour until dough is firm.
Preheat oven to 400 degrees. Roll out dough with a rolling pin on a floured surface until wide enough to fit in a tart pan. Roll the dough around the rolling pin and place in tart pan. Lightly press the dough into the tart pan and remove any access dough from the side of the pan.
Line tart with foil and fill with pie weights. Blind bake tart crust for 15-20 minutes until lightly golden brown. Allow to cool.
3-4 large ripe tomatoes
1 tablespoon dijon mustard
1 teaspoon salt
3 ounces goat cheese
2 tablespoons chiffonade basil
Slice tomatoes and arrange on a flat surface, sprinkle with salt and allow to drain for 10 minutes. Spread mustard over tart crust. Dry tomatoes with a paper towel and arrange in the tart, in a overlapping circular pattern. Top with goat cheese. Bake for 10 minutes until tomatoes are slightly cooked and cheese is golden. Garnish with basil.