120 minutes
A delightful combination of flaky pastry, creamy goat cheese, and vibrant heirloom tomatoes.
cups
teaspoons
Unsalted Butter, diced, very cold
0.25 sticks
tablespoons
0.25 sticks
Leek, chopped, white and light green parts, spun-dried
cups
Fresh Thyme Leaves, minced
teaspoons
to taste
Heirloom Tomatoes, cored and sliced 0.375 inch thick
0 lb
to taste
Creamy Fresh Goat Cheese, crumbled
0 oz
Egg, beaten with 1 tablespoon milk
each
tablespoons
Fresh Basil Leaves, chopped
to taste
Chives, chopped
to taste
1. Prepare the dough
Combine the all-purpose flour and kosher salt in a food processor fitted with a steel blade. Add the very cold, diced unsalted butter and pulse 12-15 times until the butter pieces are about the size of peas. Drizzle in the ice water through the feed tube until the dough just begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for an hour.
2. Preheat oven and prepare leeks
Preheat your oven to 450°F. Melt the unsalted butter in a large 12-inch sauté pan over medium to medium-high heat. Add the chopped leeks, minced fresh thyme leaves, and a teaspoon each of kosher salt and freshly ground black pepper. Sauté the leeks for about 8 minutes until they become tender and start to brown.
3. Prepare tomatoes
Place the sliced heirloom tomatoes on a plate. Sprinkle with kosher salt and freshly ground black pepper, and drizzle with good olive oil.
4. Roll out dough and assemble tart
Roll the chilled dough out on a floured board into an 11-inch circle. Transfer the rolled dough onto a piece of parchment paper placed on an inverted sheet pan. Spread the sautéed leeks over the pastry, leaving a 1.5-inch border all around. Crumble the goat cheese over the leeks, and then arrange the tomato slices on top of the cheese. Fold the edges of the pastry over the tomatoes.
5. Brush with egg wash and bake
Brush the edges of the pastry with the egg wash made from the beaten egg and milk mixture. Slide the tart into the preheated oven and bake for 25-30 minutes until the pastry is nicely browned and the tomatoes are slightly blistered.
6. Garnish and serve
Allow the tart to cool on the pan for about 5 minutes. Garnish with chopped fresh basil leaves and chives, and sprinkle a final touch of kosher salt over the top. Cut the tart into wedges and serve.
Replace the fresh tomatoes with a selection of roasted vegetables like zucchini, bell peppers, and eggplant. The roasting process deepens the flavors and makes for a hearty topping.
Spread a layer of pesto on your pastry base, dot with goat cheese, and finish with halved cherry tomatoes for a fresh, herby flavor.
After baking the tart with a milder cheese like mozzarella or fontina, top it with prosciutto and fresh arugula for a play on salty and peppery notes.
Swap out the goat cheese for a punchy blue cheese and top the tart with caramelized onions for a sweet and savory flavor profile.
Sautéed mushrooms and nutty Gruyère cheese can create a rich, umami-packed tart perfect for colder months.
Before assembling the tart, thinly slice the tomatoes and sprinkle them with a little salt. Let them sit and drain on paper towels for about 15-20 minutes. This step is crucial to remove excess moisture that could make your pastry soggy.
To prevent a soggy bottom, blind bake the pastry crust before adding the filling. Use pie weights or dried beans to keep the pastry from puffing up. This will create a firm base to support the moist toppings.
Select a variety of heirloom tomatoes for their diverse colors, shapes, and flavors. Look for firm, yet ripe tomatoes with vibrant skin. Avoid overripe tomatoes as they can make the tart soggy.
For added depth, mix the goat cheese with fresh herbs like thyme, basil, or chives. You can also add a pinch of garlic powder or freshly cracked black pepper to the cheese mixture to complement the tomatoes' sweetness.
If you're making the pastry from scratch, ensure your butter and water are very cold to achieve a flaky crust. Handle the dough as little as possible to avoid developing gluten, which can make the pastry tough.
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