August has never been one of my favorite months. When I was younger, it meant good bye vacation, hello school. Now, I dread the departure of summer’s bounty for the arrival of apples? I can only make so many pies. As the month comes to an end, I race to eat as many tomatoes as possible. Here, I’ve placed them on top of goat cheese and a flaky parmesan-pepper crust.
Heirloom Tomato Tart with Goat Cheese and Parmesan-Pepper Crust
Ingredients:
1 1/2 cups all-purpose flour
1/3 cup Parmesan cheese, freshly grated
1/4 teaspoon black pepper, freshly ground
8 tablespoons cold unsalted butter, cut into 1″ cubes
4-5 tablespoons ice cold water
4 ounces chèvre, room temperature
5 tablespoons heavy cream
4 medium heirloom tomatoes, sliced
1 egg, lightly beaten
Salt and pepper
3 large basil leaves, chiffonade for garnish
Directions:
In a food processor, add the flour, cheese and pepper. Pulse until combined. Add the butter and pulse until broken up into the size of small peas. Then slowly drizzle in water a tablespoon at a time until the dough just comes together. Test by squeezing a small portion with the palm of your hand. The dough should hold together. If not, continue to add water a tablespoon at a time until moist enough. Place dough onto work surface and shape into a square disc. Chill in the fridge for at least 1 hour.
Meanwhile, combine the chèvre and heavy cream together until smooth. Set aside.
Remove the dough from the fridge. Roll out into a square, 1/4″ thick. If too stiff, let the dough sit out at room temperature until pliable enough to roll out. Spread the goat cheese in the middle, leaving a 1″ border all around. Place the sliced tomatoes on top of the cheese, overlapping them. Fold the edges of the dough up over the tomatoes. Brush with egg. Sprinkle with a bit of salt.
Bake at 400 degrees for 25-30 min or until the crust is golden brown. The center may bubble and look liquid-y but it will subside once the galette cools.
Remove from the oven and place on a rack to cool. Sprinkle tomatoes with salt and pepper. Garnish with fresh basil. The galette tastes best warm. Leftovers can be reheated on the lower rack of an oven at 300 for about 5 min or until the bottom crust is crisp.
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