Tomato Tart

Okay, so you know how I said I don’t make pastry? Well, this time I did and I did not explode. It turns out pate brisée is a breeze! The only thing I did different was blend the flour, salt, and chilled butter in the food processor rather than trying to cut it in. Then I put it in a bowl and did the rest by hand. And this is my first ever free-form tart and I loved it. It is from David Lebowitz’ website, which I highly recommend if you haven’t checked it out. Both Tiffany and I have cooked recipes from it.  This is another one where I didn’t change the recipe, but oh my Goddess was it delicious. I used mostly thyme with a little sage, oregano, and chives from my garden for the herb mix. I used beautiful, flavorful heirloom tomatoes from my CSA, and just a local, unflavored honey. People, you have to try this. It is one of the tastiest things I have ever made, and it is perfect for a light summer meal.

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4 thoughts on “Tomato Tart

  1. THAT is what I was going to post today! Hmmm. I’ll come up with something different now and save it for a few weeks. Nice job – it looks fantastic.

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