This tart is a fantastic recipe to use up summer’s last tomatoes. An assortment of heirloom varieties can create a beautiful appearance, but you can easily use any tomato in this recipe. Roasting the tomatoes before adding the tart will dry them a little, enhancing their flavor and preventing the crust from becoming too dry. (Ensure you cut the tomatoes evenly to cook them in the same order.) Goat cheese plays two functions in this recipe. It adds some tang to the crust and is a part of the tart filling made with cheese. Fresh basil, a popular seasonal ingredient, serves as an additional garnish. Serve this tart with a fresh salad and a glass of white wine.
Ingredients
- 2 cups (about 8 1/2 ounces) all-purpose flour, plus more for the work surface
- 1/2 teaspoon baking powder
- Four teaspoons fresh thyme leaves (from 4 sprigs) divided.
- Three teaspoons of kosher salt divided.
- 3/4 cup (6 ounces) cold unsalted butter, cubed
- 12 ounces goat cheese, crumbled (about 1 1/2 cups), divided
- One tablespoon of cold apple cider vinegar
- 3 to 4 tablespoons of ice water, as needed
- 3 pounds tomatoes heirloom (such as yellow, red as well as orange) (about six medium tomatoes) thinly cut
- Four tablespoons of olive oil divided.
- One teaspoon of black pepper divided
- 1 cup whole-milk ricotta cheese
- 1/2 teaspoon grated garlic (from 2 large garlic cloves)
- Fresh purple and green basil leaves
Directions
- Heat oven to 425°F and place racks in the upper third or lower third position. Line two baking sheets with parchment. Set aside.
- As the oven heats to temperature, mix flour baking powder, baking powder, two teaspoons of thyme, and one teaspoon of salt in the food processor until they are combined with approximately four pulses. Add butter and about 1/2 cup goat cheese. Pulse until the mixture is a little dry, about 30 pulses. Add vinegar and pulse until the mixture is well-combined, around two pulses. In the food processor, add ice water to the food chutes, one tablespoon at the moment, until the dough clumps together and creates the shape of a ball (you might not require all the ice water), approximately ten pulses. Make a disk of dough and wrap the dough in plastic. Keep chilled for a minimum of 30 minutes or up to two hours.
- In the meantime, arrange tomatoes on a baking tray. Pour three tablespoons of olive oil uniformly over the tomatoes. Sprinkle with one teaspoon salt as well as 1/2 tsp pepper. Roast tomatoes in the oven preheated until tomatoes begin to shrink and dry to the touch. It takes about 30 to 45 minutes. Rotate baking sheets between the top and bottom racks midway through the roasting time. Remove tomatoes from oven.
- The oven should be heated to 450 degrees. Remove dough from the refrigerator; make dough on an unfloured work surface into a 12-inch circle with a thickness of about 1/4 inch. Transfer dough to an eleven-inch tart dish with a removable bottom. Press dough into the bottom and upsides of the sour pan. The dough should be frozen for 20 minutes.
- Put the tart pan on a baking sheet that is rimmed. Place a piece of parchment paper over the top of the frozen tart. Place dry beans or pie weights on top of the parchment and fill to the edges of the tart pan. Bake at 450°F until beginning to become golden around the borders, between 20 and 25 minutes. Remove parchment and beans and let them cool for about 10 minutes. While you wait, lower the oven’s temperature to 425 degrees
- Mix ricotta and garlic, the remaining two teaspoons of thyme, and one cup of goat cheese until thoroughly mixed. Utilizing an offset spatula to spread the cheese mixture evenly on the crust’s bottom. Lay tomato slices evenly over the top, slightly overlapping as needed. Sprinkle the remaining one tablespoon of olive oil over the tomato slices. Sprinkle evenly with the remaining one teaspoon of salt and half a teaspoon of pepper
- Bake tart at 425°F until crust and tomatoes are golden for 20 to 25 minutes. Cool until warm, between 20 and 30 minutes. Remove the tart pan. Sprinkle with fresh basil
