Created by Sheana Davis, The Epicurean Connection
Yields one each 10 inch tart
For the pastry:
1 1/2 cups all purpose flour
1 teaspoon kosher salt
8 tablespoons chilled butter, cut into small pieces
3+ tablespoons ice water
For the filling:
8 ounces Delice de la Vallee
1 tablespoon chopped fresh thyme leaves
1# Heirloom tomatoes, sliced 1/3 inch thick
1 tablespoon Sonoma olive oil
Kosher Salt and fresh ground black pepper
Place flour and salt in a food processor and pulse until combined. Add butter pieces into flour mixture and pulse until mixture resembles cornmeal. Add ice water and pulse until the mixture forms together. It will not form into a ball, so do not overmix. Turn the mixture out onto a floured surface and form pastry into a flat disk. Wrap tightly in plastic wrap and allow to rest in the refrigerator for one hour.
Preheat oven to 375 degrees. Roll the tart dough out into a 12 inch circle. Fit crust into a 10 inch tart pan and push the dough up the sides, trimming the top flush with the rim.
In a small bowl, mix the Delice de la Vallee and thyme together with salt and pepper to taste. Spread the mixture over the tart dough. Layer tomato slices around the tart, starting at the outside edge and working in. Sprinkle with salt and pepper and thyme, and drizzle with olive oil. Bake for 35-40 minutes or until crust is golden. Remove from heat, place on cooling rack, allow to cool for one hour and serve with a glass of Summer Rose.