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    Recipe: A buttery crust made with fresh basil holds goat cheese and sliced tomatoes

    Tomato-goat cheese tart in a basil crust
    Sheryl Julian for The Boston Globe
    Tomato-goat cheese tart in a basil crust

    Serves 6

    The buttery crust here, made in a food processor, is mixed with fresh basil, which perfumes the pastry. Roll the dough between sheets of parchment paper, bake it unfilled, then spread the bottom with a thin layer of Dijon mustard. Crumbled goat cheese and sliced tomatoes go on top. Before you arrange the tomatoes in concentric circles, blot them with paper towels to remove some of the moisture and keep the tart from getting soggy. A fresh young goat cheese will stay creamy on the bottom layer. Allow time for the pastry to rest in the fridge. Serve the tart warm or at room temperature.

    PASTRY 

    cups flour
    ½teaspoon salt
    ½cup lightly packed fresh basil leaves
    8tablespoons cold butter, cut into small pieces
    4tablespoons ice water, or more
    if needed
    Extra flour (for sprinkling)

    1. Have on hand a 9- or 9½-inch tart pan with a removable bottom, a rimmed baking sheet, and pie weights or beans for baking.

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    2. In a food processor, pulse the flour, salt, and basil for 5 seconds. Add the butter and work until the mixture resembles coarse crumbs. Add the water and work again just until the mixture forms large clumps; it should not form a ball. On a lightly floured counter, lightly knead the crumbs to form a dough; shape into a 5-inch disk, wrap in foil, and refrigerate for at least 1 hour.

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    3. Set the oven at 375 degrees.

    4. Set the dough on a sheet of parchment paper and cover with another sheet of parchment. Roll the dough, turning the sheets together often so you can roll the underside. Continue until the dough is 2 inches larger than the pan. Lift off the top sheet of parchment. Flip the bottom sheet holding the dough into the tart pan. Ease the top sheet of parchment off the dough. With floured fingers, press the dough into the bottom and up the sides of the pan. Fold over any overlap at the top edge so the pastry is even with the pan. Prick the bottom of the tart all over with a fork. Set the tart on the baking sheet. Press a piece of foil into the pastry and fill with pie weights or beans.

    5. Bake the tart for 20 minutes. Remove the foil and pie weights or beans (save beans to bake another tart). Continue baking for 10 minutes, or until the bottom of the pastry is starting to cook through. (Total prebaking time is 30 minutes.) Leave the oven on.

    FILLING

    4medium tomatoes, cored and thinly sliced
    tablespoons Dijon mustard
    8ounces fresh goat cheese or 2 logs
    (5 ounces each), crumbled
    Salt and pepper, to taste
    Olive oil (for sprinkling)
    Handful fresh basil leaves

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    1. With paper towels, lightly blot the tomatoes. Spread the mustard in the pastry and top evenly with goat cheese. Sprinkle with salt and pepper. Lay the tomato slices over the cheese, overlapping in concentric circles. Sprinkle with olive oil, salt, and pepper.

    2. Bake the tart for 45 minutes, or until the crust is lightly browned and pulling away from the sides, and the tomatoes start to look cooked.

    3. Transfer to a wire rack to cool for 10 minutes. Set the tart on a bowl so the rim falls away. Slide the tart onto a board. Tuck leaves of basil around the tomatoes. Jill Gibson 

    Jill Gibson can be reached at jrgibson22@gmail.com.