2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon Honey
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
6oz round of goat cheese (i used https://www.fireflyfarms.com/shop/merrygoatround)
2 large heirloom tomatoes
Large pinch of Flakey Salt
Handful Fresh Basil
Step 1 In a cold stainless steel bowl, or really whatever you can find... Combine flour and salt. Add butter and honey, and cut with pastry blender or fork until the mixture resembles coarse meal.
Step 2 Add ice water in a slow, steady stream. Incorporate with a fork until dough holds together without being wet or sticky; be careful not over mix. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Step 3 Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
PreHeat oven to 375*F
Roll out 1 disk of dough and press it into a tart pan or pie dish, freeze for 30 min.
Blind bake the tart shell with tinfoil and beans! (https://www.kingarthurbaking.com/blog/2015/11/23/blind-bake-pie-crust)
Remove tinfoil and beans, Pull apart goat cheese wheel and cover the bottom of the tart with goat cheese.
Slice Tomatoes 1/4 - ⅜ inch thick and arrange on top of the cheese and sprinkle with a healthy pinch of salt.
Bake at 375*F for about 25 min or until the goat cheese is melted and has started to brown slightly.
Drizzle with Raw Honey and top with fresh basil leaves.
This can be eaten hot out of the oven, but really is best like a cold pizza the next day! enjoy.
* Could use store bought pie dough, pastry dough or puff pastry.