Fresh Tomato Tart

L'atelier Ibiza

€6,00

One 9- or 10-inch (23-25 cm) tart


Adapted from A Culinary Journey in Gascony Because this is ‘country-style’ fare, this tart is open to lots of interpretation. For those of you with tart dough “issues”, you can make this either free-style or in a fluted tart ring with a removable bottom. Kate didn’t let the dough rest, but simply rolled it out, transferred it into the tart ring, and ran the rolling pin over the dough to neatly shear away the edges. If you wish to make a free-style tart, roll the dough out to about 14-inches across, then transfer it to a baking sheet lined with parchment paper or a silicon baking mat. Assemble the tart, leaving a 2-inch (5 cm) border, which you’ll then fold up to enclose the tart. Depending on the size of your pan, you may have a bit of dough leftover. We used it to make a few mini-tartlets, which we enjoyed later than evening with our aperitifs.


Tart Filling
One unbaked tart dough (see recipe below)
Dijon or whole-grain mustard
2-3 large ripe tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon
8 ounces (250g) fresh or slightly aged goat cheese, sliced into rounds
Optional: 1 1/2 tablespoons flavorful honey

Tart Dough
1 1/2 cups (210g) flour
4 1/2 ounces (125g) unsalted butter, chilled, cut into cubes
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water