For the Crust
- 10” tart pan with removable bottom
- 240 grams (2 cups) All Purpose flour
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 3–4 tablespoons water, room temperate is fine- no need for ice water.
- Or you can use frozen puff pastry dough *See notes
For the Filling
- 1 1/2 tablespoons egg white
- 1 teaspoon dijon mustard
- 1/2 cup parmesan cheese, grated
- 8 ounces goat cheese (herbed is nice here)
- 2 pounds heirloom tomatoes, about 3 medium tomatoes plus some cherry tomatoes or grape tomatoes for diversity and texture
- 1/3 cup fresh basil leaves, plus some for garnish- basil flower are nice too!
- 1 teaspoon olive oil
- 1 teaspoon honey (optional)
- black pepper to taste
Make the Crust
- Preheat oven to 350F.
- In a bowl, mix together flour and salt. Make a well in the center add olive oil and 3 tablespoons of water. Mix with a light hand, adding the rest of the water as needed until the dough just starts sticking together. Press together into a ball, it will be soft. (Mix as minimally as possible to avoid activating the gluten in the flour which can produce a tough textured crust.)
- Roll out the dough, using a tiny sprinkle of flour to keep it from sticking (or sandwich the dough between wax paper or nonstick parchment). If you prefer not to roll, alternatively, you can press the dough into the pan. (see notes)
- Transfer the dough to a 10″ tart pan. With a fork, poke holes across the bottom. (This allows the steam to escape and prevents major bubbles.)
- Bake at 350F for 10 minutes. Check for puffiness and gently poke bubbles if needed, a sharp tip of a knife works well for this. Bake for 15 more minutes.
- Whisk together dijon and egg white (the egg white creates a barrier- along with the parmesan in the next step, helping the crust stay crisp). Remove the crust from the oven and quickly brush the egg white mixture over the warm crust, thoroughly covering the entire crust. Sprinkle the parmesan cheese evenly over the top and bake for 5 more minutes. The crust should be turning golden but still light in color. Set aside to cool.
- Turn the oven up to 425F.
Make the filling
- Cut the tomatoes into 1/4-inch slices. Lightly salt each side and spread them out on a rack. Leave to drain for 30 minutes.
- Assemble: Make sure the crust is cooled. Crumble the goat cheese over the crust. Tear basil leaves over the top. Blot the tomatoes of excess moisture. Arrange them on the tart. Drizzle olive oil and honey(if using) over the top. Sprinkle with black pepper.
- Bake at 425 F for 25-30 minutes.
- Garnish with basil leaves and flowers.
This tart is best served within a few hours of baking, but leftovers are still good! Heat them up in an air fryer or toaster oven.
To press dough rather than roll: Take 1/3 of the dough and make a log to press into the edges. Press the remainder into the bottom of the tart pan. Press in until evenly with your hands. Take a measuring cup (a metal one that is warm works great) and smooth out by pressing in with the bottom of the cup.
This tart is best served within a few hours of baking but leftovers are still good! Heat them up in an airfryer or toaster oven.
Puff Pastry– 1)Thaw puff pastry overnight in the fridge. Pull it out of the box (but leave it in the plastic) and set it on the counter 15 minutes before rolling. If it feels stiff, just let it continue sitting on the counter until it relaxes a bit. 2)Roll the puff pastry out to 1/4 inch thickness, approximately 11 x 13 or 12 x 12. Prick the dough with a fork. Score the crust by slicing 1/2 way through about 1 inch from the edge. This will allow the crust to rise above the filling. 3)Brush the 1″ edge with egg wash for lovely golden color. 4)Par bake the crust for 18 minutes (or until it looks puffed and starting to brown) at 400 degrees. Proceed with filling instructions and bake at 400F 20-30 minutes.
- Serving Size: 1 slice- 1/8 of the tart
- Calories: 349
- Sugar: 3.2 g
- Sodium: 325.8 mg
- Fat: 21.9 g
- Saturated Fat: 7.1 g
- Carbohydrates: 27.5 g
- Fiber: 2.2 g
- Protein: 12 g
- Cholesterol: 16.7 mg
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