TOMATO AND BASIL TART

l-l/4 cups flour
l/2 tsp. salt, plus more to taste
l-l/4 sticks chilled butter diced
2 tbsps. ice water
l/3 cup plus l tbsps. olive oil
2 garlic cloves thinly sliced
pepper to taste
8 plum tomatoes, halved lengthwise, seede
8 oz. goat cheese (chevre) crumbled
l/2 cup slivered fresh basil leaves
Using leectric mixer with flat beater mix flour and l/2 tsp. salt on low speed, l5 sec. Add butter; mix to form pea size crumbs, 30-45 sec. Add water l tbsps,. at a time; mix just until dough comes together. Turn out onto lightly floured surface. Shape into a 5″ disc. Wrap tightly; refrigerate at least l hr. Position rack in lower third of oven; heat to 400. On lightly flured surface roll out dough to fit a l3-3/4″ x 4-l/4″ tart pan. Press dough into pan trim to l/2″ around rim and fold in overhang. Press to make sides thicker than bottom; refrigerate l0 min. In nonstick sautepan over med heat warm l/3 cup oil. Add garlic; saute until fragrant, l min. Add s&p and tomatoes sliced side down; saute until golden. 4-5 mins. Brush pastry with l tbsp. oil; top with cheese, basil and tomatoes, sliced side up. Drizzle with pan juices; season with s&p. Bake until crust is golden about l hr.
Serves 4-6 William Sonoma
Tru Potato-Onion Tart and Eggplant-Goat Cheese Tart recipes at williams-sonoma.com/recipes