Your fresh basil is a quintessential match with seasonal, vine-ripened tomatoes. Add creamy goats cheese and this is summer in a tart! Sangiovese is a very food friendly wine and with its natural acidity and moderate tannins, is a great combination with tomato dishes. As a medium bodied wine, it is also a great red to open on warmer days.
Parmesan Crust1 cup unbleached all-purpose flour
3/4 cup finely grated Parmesan
1 teaspoon fine sea salt
1/2 cup unsalted butter, cold and cut into cubes
4 – 5 tablespoons ice water
Weights or rice (for blind baking)
Goat Cheese Filling170g mild goat cheese, at room temperature
1/4 cup cream
1/2 cup fresh basil leaves, finely chopped
pinch sea salt
For Assembly:3 or 4, fresh medium heirloom tomatoes, thinly sliced
1 handful cherry tomatoes, halved or quartered if large
small fresh basil leaves, for garnish
flake sea salt, for finishing
Preheat oven to 200°C. Get out a 9-inch tart pan with removable bottom.
Combine flour, salt, and grated cheese in the bowl of a food processor. Pulse a few times to combine. Sprinkle the cubes of butter over the flour and pulse a few more times until the mixture is mostly fine crumbs with scattered pea size pieces of butter remaining. Drizzle in a few tablespoons of water then pulse. Continue adding water, 1 tablespoon at a time, until the dough holds together when you squeeze. Take care here to not add too much water, it shouldn’t be sticky or form a ball in the food processor.
Tip the crumbly dough into your tart pan and press evenly into the bottom and up the sides. Place in the freezer for 15 minutes until firm.
Crumple up a piece of parchment paper and lay it inside the crust, then fill with rice or baking weights, evenly dispersed.
Bake for 10 to 15 minutes or until the edges start to darken. Carefully lift out the parchment with the rice / weights then return the crust to the oven for another 10 to 15 minutes or until golden brown. Remove from oven and let cool completely.
While the tart cools, mix the goat cheese and heavy cream in a bowl and stir well to combine, then stir in basil and salt. Spread into cooled tart shell.
Just before serving, arrange fresh tomato slices on top of goat cheese. Sprinkle with flake salt and garnish with basil.
Serve immediately at room temperature. Add some crusty bread and a fresh green salad and don’t forget a glass of Farm to Table Sangiovese!