1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
8 tablespoons (1 stick) chilled unsalted butter
4-5 tablespoons ice water
Tomato-Goat Cheese Filling:
6 ounces fresh goat cheese, crumbled
3 medium tomatoes cored, sliced 1/4 inch thick and blotted dry with paper towels
1 tablespoon extra-virgin olive oil
salt and pepper to taste
For the crust: Place flour, salt and rosemary in food processor and pulse several times to combine. Add the cubed butter and pulse until pea sized. Gradually add the water adn pulse briefly after each addition. Process until dough just comes together. *DO NOT OVER PROCESS!!*
Flatten into disc, wrap in plastic wrap and refrigerate at least 1 hour.
oven - 375
Unwrap dough and roll into a 12-inch circle. Lat it over a 10 inch tart pan fitting it into the bottom and up the sides. Roll the rolling pin over top to cut off excess dough.
To fill and bake: Scatter crumbled goat cheese evenly over bottom of tart then arrange the tomatoes over the cheese. Drizzle with oil and sprinkle with salt and pepper. Bake until the crust pulls away from pan and is golden brown 45-50 minutes.
Allow tart to cool a bit before serving.