The pastry is a dream–rich, buttery and very flaky. The filling is enhanced with a thin swath of Dijon mustard and the whole gist of tomatoes is topped with slices of goat cheese with fresh herbs and capers, moistened with olive oil and honey.. It cooks up quickly in a hot oven. You don’t even have to rest the pastry before rolling it out to fiit into a 10-inch tart pan.
I found the recipe from David Leibovitz who got inspiration for it from Gascony food writer and cookbook author Kate Hill. He made some changes and I made a few, too.
Tomatoes are still holding their own and plenty can be found at the farmer’s market, though this weekend’s stormy weather might affect them. Go now to your nearest market and stock up on tomatoes before the weekend. The Thursday farmer’s market off Woodford or the market in Yarmouth are good choices. Also check out Jordan’s Farm in Cape Elizabeth for their stash of local tomatoes or the Friday market on the green in Brunswick.
My new favorite honey is wild blueberry blossom honey from Harmony Farms available at the Camden Farmer’s Market.
Ingredients
- Pastry
- 1 1/2 cups flour
- Sea salt to taste
- 9 tablespoons cold unsalted butter cut into small chunks
- 1 whole egg
- 2-4 tablespoons water
- Filling
- 1 to 2 heaping tablespoons Dijon mustart
- 2 to 3 tomatoes, sliced
- Goat cheese cut from a log of cheese
- Spoonful of capers in salt or brine, drained
- Olive Oil
- Honey
- Handful of mixed chopped fresh herbs like tarragon, thyme and oregano
Instructions
- Pastry. Preheat the oven to 425 degrees.
- Put the flour and salt into the workbowl of a food processor. Add the butter cubes and pulse 6-7 times.
- Beat together the egg and 2 tablespoons water. Add to work bowl gradually, pulsing until the dough leaves the side of the bowl; add more water if necerssary.
- Roll out and fiit it into a 10-inch tart pan.
- Filling. Spread a thin layer of mustard over the pastry case. Allow to dry for a few minutes.
- Slice the tomatos and arrange in a single layer in the tart. Top each tomato with a slice of goat cheese.
- Moisten with 1 to 2 tabelspoons olive oil; add a thin stream of honey and top with the herbs.
- Put on a baking sheet in the oven for about 30 minutes or until the tart is golden brown and the cheese has browned lightly and crisped up slightly.
- Serve right away . I like to serve this with plain boiled local corn and a green salad for the perfect late summer supper. Any leftover tart lasts well until the next day where it's eaten chilled.
