Rustic Provençal Tomato and Olive Tart with Herbed Goat Cheese

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cubed
• 1 cup ice water

• 1 cup herbed goat cheese, softened
• 4 medium ripe tomatoes, sliced
• 1 cup kalamata olives, pitted and halved
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• to taste salt and pepper

Method

1. 01
   In a large bowl, combine sifted flour and salt. Add chilled, cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
2. 02
   Gradually add ice water, one tablespoon at a time, mixing until dough holds together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
3. 03
   Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
4. 04
   Spread the softened herbed goat cheese evenly over the bottom of the pastry shell.
5. 05
   Arrange the sliced tomatoes and olives over the cheese, slightly overlapping the tomatoes.
6. 06
   Drizzle olive oil over the tomatoes and olives. Sprinkle with chopped thyme, rosemary, salt, and pepper.
7. 07
   Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the tomatoes are tender.
8. 08
   Allow the tart to cool slightly before serving. Garnish with additional fresh herbs, if desired.