Tomato Goat Cheese Tart

Pastry Shell

1 1/4 cups flour

1/2 cup (1 stick) butter

1/2 tsp. salt

1/4 cup ice cold water, or more as needed


Goat Cheese Filling

8 ounces goat cheese, softened

1 egg, lightly beaten

1/2 cup milk

salt, pepper

2 T. minced fresh thyme

fresh basil leaves

For the pastry, put everything except the cold water into a food processor. Pulse until it is the consistency of damp sand. Add the cold water and pulse a few more times, until the dough sticks together. Roll into a disk and wrap in plastic wrap. Let it rest in refrigerator a little (if you have time and patience, even a half-hour rest helps), then roll it out on a floured board and fit into a tart pan. Prick the bottom and sides of the pan with a fork. Refrigerate the tart pan for an hour, then bake at 350 degrees for about 20 minutes.

For the filling, mix the softened goat cheese with the rest of the ingredients. You could do this in a food processor, or with a fork, as I did. Pour into the tart shell and bake for 20 minutes at 350 degrees. Serve at room temperature, decorated with basil leaves