Prep time: one hour, fifteen minutes
For the Crust:
- 1 teaspoon kosher salt
- ½ cup flour
- ½ cup whole wheat flour
- ½ cup unsalted butter, chilled and cut into 1/2 –inch cubes
- 2 cups grated parmesan cheese
- 2 tablespoons ice water
- 2 ½ to 3 pounds mixed heirloom tomatoes, mixed sizes and colors
- 2 ounces chevre (goat cheese)
- 1 jar heirloom tomato preserves
- Handful of fresh basil leaves
- Coarse sea salt
- 1-2 tablespoons extra virgin olive oil
For the Tarts:
For the Garnish:
- Preheat oven to 380 degrees.
- Place flours, butter and cheese in food processor; pulse until mixture is loose.
- Add water until dough comes together and holds its shape.
- Turn dough into 9 or 10-inch tart pan, starting at the center and working out, press the dough into a pan in an even layer.
- Refrigerate for 15 minutes.
- While dough chills, slice tomatoes thickly, then lay the slices out on paper towels and salt lightly.
- This will draw excess moisture out of the tomatoes.
- Remove the chilled tart shell from refrigerator and prick with tines of a fork, then line with parchment and fill with pie weights.
- Bake crust 10-15 minutes, until lightly golden.
- Remove from oven and allow to cool.
- Remove pie weights.
- Spread heirloom tomato preserves in an even layer across the tart crust, then drop dollops of goat cheese across the preserve.
- Layer the cut tomatoes across the top, then return to oven for additional 20-25 minutes, until crust is deep golden brown.
- Garnish with basil leaves and sprinkle of sea salt.
- Drizzle with olive oil and serve tart at room temperature.