Tomato and Basil Tart

"New from the Kitchen"
Recipe of the Month - September 2010

Tomato and basil tart
Appetizers & Sorbets: Tomato and Basil Tart
Serves: 4-6

1-¼ cups all-purpose flour
½ tsp salt plus more, to taste
10 tbs. (1 ¼ sticks) chilled unsalted butter, diced
2 tbs ice water
1/3 cup plus 1 tbs extra virgin olive oil
2 garlic cloves, thinly sliced
freshly ground pepper, to taste
8 plum tomatoes, halved lengthwise and seeded
8 oz. goat cheese (chevre), crumbled
½ cup slivered fresh basil leaves

Preheat oven to 400 . Position rack in lower third of oven. Using an electric mixer with a flat beater, mix flour and ½ tsp salt on low speed, 15 sec. Add butter; mix to form pea-size crumbs, 30-40 sec. Add water 1 tbs. at a time; mix just until dough comes together. Turn out onto lightly floured surface. Shape into a 5 inch disk. Wrap tightly; refrigerate at least 1 hour. On a lightly floured surface, roll out dough to fit a 13¾ x 4¼ inch tart pan or round quiche pan. Press dough into pan, trim to ½ inch around rim and fold in overhang. Press to make sides thicker than bottom; refrigerate 10 minutes.

In a non-stick sauté pan over medium heat, warm 1/3 cup of oil. Add garlic; sauté until fragrant, 1 minute. Add salt, pepper, and tomatoes, sliced side down; sauté until golden brown, 4-5 minutes.

Brush pastry with 1 tbs oil; top with cheese, basil, and tomatoes, sliced side up. Drizzle with pan juices; season with salt and pepper.

Bake until crust is golden, about 1 hour.