And the there are other times...... there are those times when you say "What about me?! I want to make something just for me!" The thing people probably do not often consider when they come here is that almost all of these recipes are our daily meals. And as such, most everything here is suited to everyone in the family. Yes, aside from the cocktails, smart-ass. We cook for everyone but ourselves. So, it is a rare and special occasion that we do something just for ourselves. It is during these times when we really hone in on what it is that we really truly love about food. Like when I apply mustard to a cold slice slice of meatloaf, and consume it with the refrigerator door standing wide open. Obviously, alone in the dark, in my underwear. I think L's approach is slightly more sophisticated. Take this tart for example. Here she has combined her be all end all pie crust with her most favorite food in the world; a big, juicy, perfectly ripe heirloom tomato! For L, it doesn't get much better than this. Deceptively simple & perfectly balanced. Last meal, kind of stuff, ya know. Even though she made it just for herself, she always shares. While I wouldn't necessarily say that a tomato tart would be my first choice on my desert island, I also can't say I would be to sad about being stranded on hers.
tomato tart + goat cheese + honey + thyme
for the crust:
for the tart:
- 2 1/2 cups AP flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup butter, chilled
- 1/4 to 1/2 cup ice water
for the tart:
- 2 pounds fresh, heirloom tomatoes, thinly sliced and sprinkled with kosher salt
- 3 oz goat cheese
- 3-4 sprigs fresh thyme
- salt tt
- olive oil for drizzling
- honey tt
Combine flour, salt, and sugar. Whisk to combine. Grate cold butter over flour mixture. Toss to distribute butter. Add cold water, a little bit at a time, until mixture comes together. Turn out onto counter and knead dough a few times. Wrap in plastic and chill for at least one hour.
Preheat oven to 425 degrees.
Divide dough in half. Roll out to 1/4 to 1/8 inch thickness on floured board. Cut out two 6 inch circles of dough and place on a parchment lined cookie sheet. Repeat with remaining dough and place in the freezer for 10 minutes.
Remove from freezer and bake at 425 for 10 minutes. Reduce heat to 350 and remove crusts from oven.
Drain excess liquid from tomatoes, pat dry with a kitchen towel.
Place tomatoes, and goat cheese on crust. Drizzle with olive oil. Place in oven and bake for another 10 minutes or until crust is golden brown, Remove from oven and sprinkle with fresh thyme. Salt tt. Drizzle honey over warm tarts. Enjoy immediately or at room temperature.
**Don't forget to check out our new post at Modern Kiddo! You'll find a recipe for a boozy blackberry + lime sno cone.