Mediterranean Tomato Tarts

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Mediterranean Tomato Tarts

 

4 cups flour, plus more for dusting

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 ozs. unsalted butter, very cold, plus more for coating pan

1 1/3 cups buttermilk

1 pound kalamata olives, pitted

1 pound fresh tomatoes, about 2 medium, thinly sliced

1/2 pound red onion, about 1 medium, peeled and thinly sliced

10 ounces soft goat cheese, crumbled

1/4 cup extra virgin olive oil

2/3 cup chopped fresh basil, plus 1 sprig for garnish

 

Preheat oven to 450 degrees. Lightly butter two 11-inch tart pans with removable

bottoms. In a large mixing bowl, combine dry ingredients. Cut butter into small

pieces and add flour. Using your fingertips, rub butter into dry ingredients

until mixture resembles texture of oatmeal. Slowly add buttermilk, stirring

briskly with a fork. Mix just until buttermilk is incorporated.

Turn mixture onto a floured work surface. divide into 2 equal pieces. Press each

piece into a prepared pan, using your knuckles to press dough to outer edges. If

dough offers too much resistance, let it rest for a few minutes and proceed

after it has relaxed. Bake tart shells until crisp and brown, about 20 minutes.

Set aside until using.

Lower oven temperature to 375 degrees, chop pitted olives and sprinkle evenly

over tart shells. Top with sliced tomatoes, sliced onion, and crumbled goat

cheese. Drizzle tarts evenly with olive oil. Bake until tomatoes have softened

and cheese is just beginning to brown, about 20 minutes. Remove from oven and

sprinkle tarts with chopped basil. Let sit 15 minutes.

Remove sides of tart pans and gently slide tarts onto a cutting board. Cut into

small wedges. Serve from cutting board or transfer to 1 or 2 platters.

Garnish with whole basil sprigs.

Makes 40 small tarts.