Serves 6 – 8
Ingredients For The Crust:
You may substitute a pre-made crust, see Method below for instructions.
2 1/2 C all purpose flour, or substitute your favorite gluten free flour
Pinch of Kosher Salt
1 1/2 sticks diced cold unsalted butter, may substitute all or 1/2 with coconut oil (I like a 50/50 blend butter to coconut oil)
2 cold, extra large organic egg yolks
1/2 C ice water
2 1/2 pounds cherry tomatoes
2 T fresh oregano leaves
2 cloves garlic
1 T fresh Thyme leaves
Kosher, Sea or Himalayan Salt and ground Black Pepper
1/2 C olive oil, plus a little for drizzling
2/3 C freshly grated parmesan cheese
1/3 C goat cheese
2 T dijon mustard, optional
To cut preparation time, use a pre-made pie crust, transfer the crust to an 8″ or 9″ springform pan so the crust has a flat bottom and vertical sides. Press the crust up the sides about 1″ and skip crust making sections below, however the crust baking instructions remain the same. Yields one round tart.
Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Wash and place the tomatoes in a large bowl. Finely chop oregano, garlic and thyme. Place in a small bowl, add olive oil, salt and pepper to taste and stir until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Place a second sheet pan directly on the pastry and bake for 10 – 15 minutes. Remove the top sheet pan. Using a dinner fork, pierce the pastry in many places. Bake for another 8 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle with the 1/2 cup of Parmesan. Fill the crust with the marinated tomatoes so they’re tightly packed. Distribute dollops of goat cheese throughout the tart, and sprinkle the remaining 2 tablespoons of Parmesan on top. Bake for 30 – 45 minutes.
Cool slightly, cut into squares, and serve warm or at room temperature. Drizzle with additional olive oil as desired.