Tomato Tart Pizza with Goat cheese and Honey

Make this pie with fresh ingredients and you will never go wrong in producing the best tomato tart pie with goat cheese, honey and thyme. Bird and Cleaver features this recipe that has step by step descriptions on how to make it really delicious.

for the crust:
2 1/2 cups AP flour
1 teaspoon salt
1 tablespoon sugar
1 cup butter, chilled
1/4 to 1/2 cup ice water

for the tart:
2 pounds fresh, heirloom tomatoes, thinly sliced and sprinkled with kosher salt
3 oz goat cheese
3-4 sprigs fresh thyme
salt tt
olive oil for drizzling
honey tt

  1. Combine flour, salt, and sugar. Whisk to combine.  Grate cold butter over flour mixture.  Toss to distribute butter.  Add cold water, a little bit at a time, until mixture comes together.  Turn out onto counter and knead dough a few times.  Wrap in plastic and chill for at least one hour.
  2. Preheat oven to 425 degrees.
  3. Divide dough in half.  Roll out to 1/4 to 1/8 inch thickness on floured board.  Cut out two 6 inch circles of dough and place on a parchment lined cookie sheet.  Repeat with remaining dough and place in the freezer for 10 minutes.
  4. Remove from freezer and bake at 425 for 10 minutes.  Reduce heat to 350 and remove crusts from oven.
  5. Place tomatoes, and goat cheese on crust. Drizzle with olive oil.  Place in oven and bake for another 10 minutes or until crust is golden brown,  Remove from oven and sprinkle with fresh thyme. Salt tt.  Drizzle honey over warm tarts.  Enjoy immediately or at room temperature.

Posted by Diane Araga, on July 21, 2013 at 8:00 AM