Tomato, Onion & Goat Cheese Tart (Farmhouse Rules)

By ctaubenheim

Ingredients

• Tart Dough:
• 2 1/3 cups all purpose flour, plus more for dusting
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
• 1/3 cup ice water, plus more if needed
• Tart:
• 4 cups cherry tomatoes, halved
• 2 Tbsp extra virgin olive oil
• 1 small yellow onion, thinly sliced
• kosher salt and freshly ground black pepper
• 1/4 cup sour cream
• 1 Tbsp Dijon mustard
• 4 ounces crumbled goat cheese
• 1 egg

Details

Servings 4
Preparation time 25mins
Cooking time 100mins

Preparation

Step 1

For the Dough:
IN a food processor, pulse to combine the flour and salt. Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers. Add more ice water, 1 tsp at a time, if needed. Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes.

For the Tart:
Preheat the oven to 375. Line a baking sheet with parchment paper. Toss the tomatoes with the oil, onions and some salt and pepper, then set aside. On a lightly floured surface, roll one disk of the dough into a 12 inch round, about 1/8 inch thick. Transfer to the prepared baking sheet, then fold and crimp the edges. Spoon the sour cream and mustard evenly on the dough. Top with the tomato mixture and the goat cheese. Make an egg wash by beating the egg with 1 tsp water. Brush the egg wash around the tart edges. Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes. Cut into squares to serve. Would be great served with a big salad.