Heirloom Tomato Tart
Recipe slightly adapted from here
2 sticks unsalted butter – room temp
8 oz. cream cheese – room temp
1 tsp salt
1 tsp dried or fresh thyme
2 cups flour
3 tbsp Dijon mustard
5 ripe medium tomatoes, thinly sliced
1 cup grated Fontina cheese
Handful of basil, chopped into ribbons
2 tbsp olive oil
salt and pepper
Combine butter, cream cheese, salt, thyme in a food processor or Kitchenaid mixer. Add flour and mix until it comes together. Pat dough into a rectangle and wrap in plastic. Refrigerate 1 hour.
Preheat over to 375. Roll out dough on floured surface to 1/4′ thick. Place onto sheetpan lined with parchment paper. Bake 20-25 minutes until golden brown. If pastry bubbles during cooking poke with a fork. Remove from over and let cool slightly. (I made the tart until this step the day before and left on the counter overnight covered in a kitchen towel).
Brush Dijon mustard on pastry and top with sliced tomatoes in a single layer. Sprinkle Fontina and basil over top. Drizzle with olive oil and season with salt and pepper. Bake 20 minutes or until cheese is melted and bubbly. Allow to cool and cut into squares.