pat's Recipe

Fresh Tomato Tart with Roquefort

Category: Tarts

1 cup all-purpose flour
1/2 tsp. salt
1/3 cup chilled unsalted butter, cut into 1/2-inch
chunks
3 Tbs. ice water


For the filling:
6 oz. Roquefort cheese, at room temperature
2 Tbs. half-and-half or milk
2 tomatoes, sliced 1/4 inch thick
1/2 tsp. freshly ground pepper
1/2 tsp. minced fresh thyme
1 tsp. extra-virgin olive oil
Directions:
To make the pastry, in a bowl, stir together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until pea-size balls form. Add the ice water 1 Tbs. at a time while turning the dough lightly with a fork and then with your fingertips. Gather the crumbly dough into a ball, wrap in plastic wrap and refrigerate for 15 minutes.

Preheat an oven to 400°F.

On a floured work surface, roll out the dough into a round about 10 1/2 inches in diameter and about 1/4 inch thick. Carefully transfer to a 9-inch tart pan with a removable bottom and 1/2-inch sides. Pat the dough onto the bottom and sides of the pan and trim the edge even with the rim.

In a small bowl, using a fork, mash the cheese together with the half-and-half. Spread evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper, thyme and olive oil.

Bake until the crust is lightly golden and the tomatoes have collapsed, 20 to 25 minutes. Transfer to a wire rack and let stand for 30 minutes. Serve warm or at room temperature.
Serves 6 to 8.