|An extremely simple dish that is always a hit. Everyone who eats it raves about the crust.|
|Time||15 minutes prep + 2 hours chilling and baking|
|Directions||Combine flour, salt, and herbs in the food processor. Cut the butter into pieces, add to flour, and pulse a few times until mixture resembles gravel. Begin adding 1 T of water at a time, pulsing each time, just until mixture begins to form a ball. Be careful not to add too much.
Place dough on floured counter and knead for a moment until smooth. Flatten between your hands, wrap in plastic, and refrigerate for at least one hour.
Slice tomatoes (or halve, if using cherry or grape tomatoes) and arrange in a single layer on
Preheat over to 375.
Flour the counter, then roll out dough into a 12-inch circle. Arrange in tart pan and gently push dough into corners. Roll the rolling pin over the top to cut excess dough off, then use the fork to stab the crust a dozen times.
Arrange tomatoes in concentric rings then sprinkle with cheese (or vice versa). Drizzle with oil and season with salt and pepper.
Bake for 45-50 minutes, until crust is golden brown. Let sit for 10 minutes before serving.
Adapted from the recipe for "Tomato-Goat Cheese Tart with Rosemary Crust" in Jack Bishop’s A Year in a Vegetarian Kitchen: Easy seasonal dishes for family and friends.
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