TOMATO GOAT CHEESE TART WITH ROSEMARY CRUST

From a new cookbook for me, A YEAR IN A VEGETARIAN KITCHEN by Jack Bishop. But I’ve loved his VEGETABLES EVERY DAY for years, so I knew this would be good. This tart was fantastic. Both James and Morgan and I really really loved it and Audrey liked the crust. I subbed ww pastry flour for the all-purpose. If you don’t have that, try half and half with white and ww.

ROSEMARY CRUST
1 ¼ cups whole wheat pastry flour
½ teaspoon salt
1 teaspoon fresh minced rosemary
1 stick chilled butter, cut in pieces
4 – 5 tablespoons ice water

FILLING
6 oz. fresh goat cheese, softened
3 – 6 medium tomatoes, cored, sliced crosswise ¼ inch thick and blotted between layers of paper towels (let them sit and then press down to get out a good deal of the juice – some of the seeds will also stick to the towels which is good)
olive oil
salt and pepper
chiffonade of basil?

Place the flour, salt and rosemary in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles a coarse meal. Add water one tablespoon at a time, pulsing in between. After 4 tablespoons, process for a few seconds and pinch to see if it comes together. If not, add more water and continue to test. Once dough stays together when pinched, transfer to a lightly floured work surface and knead briefly to form a smooth ball. Flatten into a disk and wrap in plastic. Chill for 1 hour – 2 days.

Preheat oven to 375. Unwrap chilled dough and roll into a 12 inch circle on a lightly floured surface. Lay over a 10 inch tart pan with a removeable bottom, smushing the dough into the sides a bit. Fold excess over and in, pressing lightly to smooth out edges. Prick all over with a fork.