Goat Cheese Tomato Basil Tart

1. Cut tomatoes in half lengthwise, de-seed, and place on a baking sheet. Toss with olive oil, salt, pepper, and a little sugar. Roast at 300 degrees for 2 - 3 hours. They will concentrate yet remain soft.

2. While tomatoes are roasting, make the croustade (circle of dough that is folded up around the edges): In a food processor with the dough blade, cut butter and cream cheese into flour and salt until pea-sized. Add ice water a tablespoon at a time, until dough just forms and sticks together when you squeeze it. Form into a disc, wrap in plastic, rest at least 1 hour before rolling out.

3. Place parchment paper down onto a baking sheet. Roll croustade out on the paper to about 12 inches.

4. Fill the tart, leaving 2 inches around the edges: Grate parmesan cheese into the tart. Then cut med-thin slices of tomato (reserving the liquid) and arrange them in concentric circles. Add fresh basil, lots of goat cheese (chevre), more parmesean cheese. Fold up the edges.

5. Make a little custard with the egg and some heavy cream, and brush generously over the edges. Pour the rest gently into the tart. Also pour the tomato liquid reserved earlier into the tart.

6. Bake tomato tart at 400 degrees for about 20 minutes, until crust is sturdy but tender.

Chef's Note & Story

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