How To Make A Tomato and Roquefort Tart


Tart shell:

1-1/2 cups flour
1 teaspoon salt
cup (1 stick) butter, cut into small pieces
4 to 5 tablespoons ice water


8 oz Roquefort cheese, at room temperature
3 tablespoons heavy cream
3 tomatoes, cut into inch slices
1 teaspoon pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon extra virgin olive oil


Tart shell: Put flour and salt in a medium bowl and stir together. With a pastry blender, a fork or your hands, work the butter pieces into the flour until the mixture resembles course meal. Gradually add the water, gently working it in until the mixture starts to come together. With your hands, shape it into a flat disk, wrap in plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 400 degrees. On a floured surface, roll the dough into an 11x 15 inch rectangle (if using a 9x13 inch pan) or a 14 inch circle (if using a 12 inch removable bottom tart pan) Transfer the pastry to the pan and pat it to fit the bottom and 1 inch up the sides. Refrigerate while preparing the filling.

Filling: In a small bowl mash the cheese and the cream with a fork until soft enough to spread, adding more cream if necessary. With a small spatula, spread the mixture evenly over the bottom of the tart shell. Cover the cheese with the tomato slices and sprinkle the pepper and thyme over the tomatoes. Drizzle oil over all.

Bake until the crust is golden, about 20 25 minutes. Cool for 30 minutes and serve warm or room temperature.