4-6 Florida tomatoes, sliced thin
Pie Dough (store bought or home-made)
3-4 ounces goat cheese
3-4 sprigs of thyme, minced
1 Garlic clove, finely minced
Olive oil for drizzling
Sea salt and fresh ground pepper, to taste
Egg wash for rim of tart
2 cups all-purpose flour
½ teaspoons salt
½ teaspoons sugar
12 tablespoons (1 ½ sticks) unsalted butter, cut into 1/2-inch cubes
6 to 7 tablespoons ice water
Preheat oven to 400 degrees. Use a piece of parchment paper for your working surface and sprinkle flour on it so the dough doesn’t stick. Roll out tart dough to approximately ⅛-inch thick. Lightly sprinkle salt and pepper onto dough and evenly scatter the tomato slices on the dough. Next, drop small spoonsful of goat cheese on the dough. Sprinkle fresh thyme leaves and minced garlic over the top and drizzle with olive oil. Season again with sea salt and pepper. Loosely fold up the edges of the tart dough and brush with egg wash. Transfer to a baking sheet. Bake for 20 minutes or until golden. Serve warm.
Pie / Tart Dough In a medium bowl combine the flour, salt and sugar. Using a pastry cutter or 2 sharp knives, cut in the butter until the mixture resembles pea-size pieces. Add the chilled water, 1 tablespoon at a time, and stir. Add one tablespoon of water as needed until the dough comes together, it should be moist but not sticky. Turn the dough out onto a lightly floured surface, divide into 2 equal pieces and shape each into a 5-inch disk. Tightly cover each with plastic wrap and refrigerate for at least 1 hour. On a lightly floured surface, roll out each dough disk into a 12-inch round, about ⅛-inch thick. Transfer each piece of rolled out dough to a parchment-lined baking sheet and refrigerate for at least 30 minutes before baking. Use the dough as directed in the recipe, making sure the dough stays cold until ready to cook (if the dough should come to room temperature place back in the fridge for 20-30 minutes, then transfer to oven immediately). Makes enough dough for two 10-inch tarts.
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