inspired by New York Times Cooking
Crust (this makes two! yay leftovers!)
- 2 teaspoons active dry yeast
- 1/2 cup lukewarm water
- 1/4 teaspoon sugar
- 1 egg, at room temperature, beaten
- 1/4 cup olive oil
- 1 cup whole wheat or white whole wheat flour
- 1 cup unbleached flour (and more for rolling out)
- 1 1/2 teaspoons diamond crystal salt
- As much Dijon mustard as you want, enough to at least cover the crust and more if you’re a big mustard fan
- 1 1/2 pounds ripe tomatoes, sliced not too thin and not too thick
- Salt & pepper
- chopped/torn fresh herbs like basil, rosemary, and/or mint,
- 2 eggs
- 4 ounces goat cheese, crumbled
- 1 tablespoon extra virgin olive oil
- Dissolve the yeast in the water.
- Add sugar, mix, and allow this to sit until creamy - around 5 minutes.
- Beat the egg and the olive oil into the mix.
- Combine flours and salt in a separate bowl.
- Mix the flour and the wet stuff together either in a bowl with a wooden spoon or a mixer. It just needs to come together in one coherent mass.
- Turn out on a floured surface and knead gently for a few minutes - you want a smooth dough. Don’t over do it!
- Shape into a ball.
- Place it in a lightly oiled bowl (I just drizzle some olive oil in whatever I mixed it in) and cover with plastic wrap or some sort of bowl cover.
- This needs to rise in a draft-free spot for around an hour. The most important part is that it has doubled.
- Once doubled, put the dough back on the floured surface and gently knead a couple of times.
- Split the dough in half.
- Shape each piece into a ball without kneading them.
- Cover them with plastic wrap (loosely) or a dish towel and let them sit for 5 minutes.
- Preheat the oven to 350F.
- Unless you’re making two tarts, put one ball in a freezer friendly bag or container and freeze it. The original recipe says you can put in the fridge for one day, but I haven’t tried that yet.
- Roll the other dough out into a circle big enough to cover a tart tin (something like this) and a little more. You don’t want it to be too thick.
- Place the rolled crust in the tin and press it in. You’ll have some overhang that you can repurpose into a fun pastry of your invention.
- Pierce the crust all over with a fork.
- Place the tin on a cookie sheet or jelly roll pan and bake for 10 minutes. The goal is to give the crust a head start.
…and the rest
- Brush the mustard over the bottom of the tart.
- Arrange the tomatoes over the mustard in concentric circles, overlapping them slightly.
- Sprinkle with salt, pepper, and the herbs.
- Beat together the eggs, goat cheese, salt, and pepper. It won’t look like much and that’s okay!
- Pour over the tomatoes.
- Drizzle on the olive oil.
- Place in the oven (still at 350F and on the same cookie sheet/jelly roll pan as there will be some spillage) and bake 30 to 40 minutes, until the top is nicely browned. It may take longer, the important part is the eggy mixture is cooked and there’s some browning.
- Remove from the heat and allow to cool for 10 minutes.
It’s still tomato season up here, y’all! I’ve been making as many things as I can with fresh tomatoes beyond the obvious tomato sandwich and pan con tomate. I’m consistently horrified thinking about how many years of my life passed without understanding the joy of a seasonal tomato.
I’m not sure why this one took me so long to churn out. I’ve made it twice this past month, the second time being a little underwhelming but the first was so good, I know the possibilities. What went wrong? Not enough dijon? The tomatoes weren’t perfectly ripe? Unsure. Learn from my mistakes!
Other than the dough, which seems fiddly but really isn’t, this is very straightforward. It’ll feel like a real treat the next time you want to make one and the dough is ready to go!