PREP TIME: About 2 hours | servings: 6-8 | FROM LE CREUSET
- 2 cups all-purpose flour
- 2 sticks cold unsalted butter, diced
- 1 3/4 teaspoons kosher salt, divided
- 4-6 tablespoons ice-cold water
- 4 medium heirloom tomatoes
- 1 cup crème fraiche
- 1 egg yolk
- 2 teaspoons olive oil, divided, plus more for garnish
- 1/2 cup crumbled goat cheese
- 1 teaspoon chopped fresh oregano
- Fresh black pepper
- 10-12 fresh oregano leaves, torn
- In the bowl of a food processor, combine flour, butter and 1 teaspoon salt. Sprinkle in 4 tablespoons water and pulse a few more times. If the dough has not begun to come together, add more water a tablespoon at a time, pulsing in between, until a very loose dough forms. Do not over-mix. Gather the dough onto a lightly floured surface and form into a ball. Wrap tightly in plastic and chill 1 hour.
- Preheat oven to 400 F. Core and slice the tomatoes into 1/4-inch slices. Lay the slices in a colander or strainer and sprinkle with 1/2 teaspoon salt. Let drain 15 to 20 minutes.
- Remove the dough from the refrigerator and let rest at room temperature 10 minutes. On a lightly floured surface, roll the dough into a 15-inch round. Carefully lay the dough into an 11 3/4″ enameled cast iron skillet. Gently press down into the corners and allow excess dough to hang over the sides.
- In a medium bowl, mix together the crème fraiche and egg yolk. Drizzle the bottom of the dough with 1 teaspoon olive oil, then spread the crème fraiche mixture over the dough. Dot with goat cheese and sprinkle with chopped oregano. Blot the tomatoes dry with paper towels, then layer on top of the goat cheese.
- Gently fold the excess dough onto the outside edge of the tomatoes. Brush the crust lightly with remaining olive oil. Season the entire tart with 1/4 teaspoon salt and a few grinds of fresh black pepper. Bake 40 to 45 minutes or until golden brown, rotating once halfway through cooking. If the center begins to inflate too much, poke a small hole in the filling to release some steam.
- Remove from the oven and let rest in the pan 20 minutes before slicing and serving. Garnish with a drizzle of olive oil and a few torn oregano leaves.