Dough:

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1½ c flour

9 Tbsp unsalted butter, chilled, cut into cubes

½ tsp salt

1 large egg

2-3 Tbsp ice water

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Assembly:

3 medium tomatoes, preferably heirloom (I used a mix of slicing tomatoes and cherry tomatoes)

1 tsp salt

3 Tbsp olive oil

2-3 Tbsp chopped fresh basil (or combination of herbs)

4 oz fresh goat cheese

4 Tbsp gruyère or sharp cheddar, grated

Salt and freshly ground pepper

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1. Preheat oven to 425°F/220°C.

2. Make the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse until butter is the size of small pebbles. Lightly beat the egg with 2 Tbsp ice water and add to the dry ingredients, pulsing until the dough starts to come together. Add an extra tablespoon of ice water if the dough is too dry. Shape the dough into a ball, wrap, and chill for 30 minutes to 1 hour.

3. On a floured surface, roll the dough out large enough to fit into a rectangular or round tart pan with a removable bottom. Transfer to pan, pressing the dough on the bottom of the pan and up along the sides, making sure not to pull the dough, which can cause the crust to shrink. Trim any excess dough.

4. Slice the tomatoes ¼" thick and halve cherry tomatoes if using. Place half of the tomatoes on the crust in a single layer. Sprinkle 1 Tbsp basil and 2 Tbsp shredded cheese over tomatoes, add a little salt and pepper, dot with pinches of goat cheese, then drizzle 1½ Tbsp olive oil on top. Add a second layer of tomatoes, a little salt and pepper, and drizzle remaining olive oil on top. Arrange the remaining goat cheese on top of the tomatoes, and sprinkle the remaining shredded cheese and basil on top.

5. Bake the tart for 30-35 minutes, checking at the half-way point to make sure the crust doesn’t brown too quickly. If the tart is browning too quickly, cover the crust with foil. When finished, remove from the oven, cool slightly and top with additional fresh basil. Serve warm or at room temperature.

Tags: app, baking, cheese, dairy, dinner, farmhouse, goatcheese, goat-cheese, goat cheese, lunch, main, pastry, pie, piecrust, side, tart, tomato, veg, vegetarian