We had been little piggies all week, so we decided that we needed a light, summery dinner. Our old stand-by Golden Corn Chowder, paired with a tomato tart, fit the bill perfectly. Plus, like I mentioned before, I like to OD on highly seasonal ingredients, and I figured this would help.
We used a very mild goat cheese, but you could use any cheese that melts well, such as comte, haloumi, or even mozzarella.
- 2 tablespoons almonds with skins, toasted and cooled
- 3/4 cup all-purpose flour
- Pinch of fine sea salt
- 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 3 1/2 tablespoons fruity olive oil (preferably French)
- About a tablespoon Dijon mustard (optional)
- 4 ripe tomatoes, sliced about 1/4 inch thick
- 1 1/2 tablespoons freshly chopped herbs (We used summer savory, thyme, and oregano. You could also use marjoram, tarragon, basil, or anything else you feel like throwing in there.)
- 3 ounces mild goat cheese
- 1 tablespoon olive oil
- Freshly ground black pepper
Preheat oven to 425°F with rack in middle.
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add yolk and oil and pulse until just incorporated and a very soft dough has formed. Form into a disk, wrap in plastic wrap, and chill until firm, about 30 minutes.
Spread dough evenly over bottom and up side of pan.
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool a bit.
When the tart has cooled enough that it's not very hot to the touch, arrange the tomatoes in a spiral. (Optional: first brush the crust with a thin coating of Dijon mustard.) Sprinkle half of the fresh herbs over the tomatoes, and spread chunks of the goat cheese around as well. Sprinkle the rest of the herbs over the tart, and season with salt and pepper.
Drizzle with olive oil, and bake in the center of the oven for about 40 minutes, until the tart dough is golden brown, the tomatoes are tender, and the cheese is browned.
Optional-drizzle with balsamic vinegar to serve.
This tart is good served either warm or at room temperature, but it's best the day it's made.