Buttery Flaky Outstanding Basil Tomato and Goat Cheese Tart
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2 cups ap flour
Two sticks of very cold butter
1/4 cup cold water
1/2 cup Parmesan cheese
1 large tomato, 2 medium, or a pint of cherry tomatoes
4 oz goat cheese
1/2 cup of half and half
sea salt and white pepper
5-6 basil leaves
In a food processor, add the flour. Slice the butter into pats and add to the flour. Buzz until the butter looks the size of small peas. Beat one of the eggs with the water. Add to the processor. Buzz until it starts to come together. Form the dough into a disc, wrap with plastic wrap and let chill for 20-30 minutes.
Preheat oven to 400 degrees F. Spray a cookie sheet (with a lip) with cooking spray. Roll the dough out to 1/4″ thick. Roll the dough up with the rolling pin and unroll on the cookie sheet. Add 1/4 cup Parmesan. Slice the tomatoes and add them to the tart in one layer leaving a couple inch border all around. Crumble the goat cheese and add it. Mix the remaining egg with the half and half in a bowl using a fork. Add about 1/2 tsp of salt and 1/4 tsp of pepper to the mixture. Fold the tart edges back over the tart about 2 inches, pinching it as you go to avoid leaks. (Realize, it’s still going to leak a little. It always does.) Pour the custard mixture over the tart. Immediately, bake for 30 minutes or until golden brown. You can chiffonade the fresh basil and add over the top when it comes out of the oven.
They are beautiful, but it’s getting harder to find organic heirlooms, and can always use vine-ripened tomatoes. Try to avoid the unripe, hard, ethylene-gassed ones.
We love recipes that incorporate fresh basil into them, including our Tomato and Goat Milk …