Though the end of summer is near, it is still very hot here in Florida. I found it so refreshing to eat fresh and local ingredients, tomatoes in particular have been my favorite these months.
I’ve made two kinds tomato tarts, this one and another with mozzarella and homemade basil pignoli pesto. This tomato tart recipe calls for goat cheese, fig spread and dijon mustard, a sweet, tangy, and bold flavor profile. Both tarts are delicious and easy to make. Very nice for Sunday brunch. Delicate yes, but you can still take it on a picnic. Keep it in the mold though to keep it safe and protected.
I love tarts because they look always fancy. You can fill it with anything you desire. If you make the dough ahead of time the rest is really fast and easy. They make any table instantly happy with it’s presence!
1 2/3 cups (about 200g) sifted flour
7 tablespoons cold butter, diced
1 egg, beaten
1 teaspoon salt
2 teaspoon water
1 teaspoon sugar
1 box (about 10 ounces) of organic sweet cherry tomatoes, sliced
1 tablespoon Dijon mustard
4 ounces goat cheese, crumbled
1 tablespoon of fig spread
1 teaspoon warm water
1 teaspoon brown sugar
3 sprigs of fresh thyme
In a large bowl pour the flour, making a well, and start adding the small butter pieces. Then add the egg, sugar, salt and water. With your fingertips work all the ingredients until they resemble breadcrumbs. Blend all ingredients until smooth, pushing with the heel of your hand and form into a ball of dough. Wrap with cling film and chill in the refrigerator for about 30 minutes.
On a floured work surface roll out dough into a large round. Prepare a tart pan with removable bottom, transfer the dough on the rolling pin, drape it over the tart pan pressing dough onto bottom and edge. Trim the edge and chill for 30 minutes.
With a fork prick the bottom of the pastry, line the shell with waxed paper and fill with pie weights or beans. Partially bake for about 8 minutes. Remove the weights and paper to continue baking for about 5 more minutes. It’s okay if it’s not golden brown at this point, it’s going to continue baking with the filler later. Let it cool before filling.
While the crust cools, in a separate bowl dissolve fig spread with warm water, stirring to mix well until it becomes a syrup. Once the crust has cooled, brush a thin layer of Dijon over the bottom, spread the goat cheese and drizzle with the fig syrup. Cover the top with the tomatoes and sprinkle with sugar. Scatter sprigs of thyme over and bake again for about 15 minutes or until tomatoes are tender and pastry edges are golden brown.