Tomato Goat Cheese Tart

Ingredients

1 recipe tart dough
36 Cherry Tomatoes confit
5 tablespoons goat cheese
½ cup Kalamata Olives, pitted
To taste coarse salt and ground black pepper
6 basil leaves, thinly sliced
3-4 tablespoons fig jam

Tart Dough
2 cups all-purpose flour
1 teaspoon salt
¼ teaspoon sugar
2/3 cup unsalted butter, cut into small pieces and softened
1 large egg
1 tablespoon cold milk

Poached Tomatoes
1 1/2 cups light olive oil
1 quart ripe cherry tomatoes
2 cloves garlic, halved
¼ teaspoon ground black pepper
1 sprig fresh thyme
1 bay leaf

Directions

Tart Dough

• Place flour, salt and sugar in the bowl of a food processor. Pulse. Sprinkle butter over mixture. Pulse 2-3 times. Add egg. Pulse 2-3 times.
• Slowly incorporate milk pulsing until dough begins to come together.
• Remove dough from food processor, knead until smooth. Form dough into a ball, double wrap with plastic wrap and refrigerate until ready to use.

Poached Tomatoes

• Heat olive oil to 180 degrees in a large skillet over medium heat. Add tomatoes, garlic, pepper, thyme, and bay leaf. Cook until tomatoes are tender, but not soft, 5 to 7 minutes.
• Let tomatoes cool completely in skillet. Transfer tomatoes to a jar or bowl and cover with plastic wrap. Keep refrigerated, until ready to use, up to 2 weeks. Season with salt and pepper just before using

Assemble Tart

• Preheat oven to 375 degrees. Butter an 8-by 1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16-inch-thick. Fit dough into prepared tart ring, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Chill tart shell until firm, about 20 minutes.
• Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 40 minutes. Remove tart from ring and transfer to a wire rack; let cool.
• Spread softened goat cheese onto the bottom of the tart. Season with salt and pepper. Top with cherry tomatoes, olives, and sprinkle over basil leaves.
• Serve with warmed fig jam.