Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup cold unsalted butter, cubed
  • 0.5 tsp fine sea salt
  • 6 tbsp ice-cold water
  • 1 lb heirloom or cherry tomatoes, sliced
  • 4 oz low-fat goat cheese, softened
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup fresh basil leaves, torn
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 large egg, beaten
  • 1 tbsp cornmeal

Instructions:

  1. Combine flour and fine sea salt in a food processor. Pulse in cold cubed butter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  2. Gradually add ice water one tablespoon at a time, pulsing until the dough just begins to clump together.
  3. Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour to relax the gluten.
  4. Lay tomato slices on paper towels, sprinkle with kosher salt, let sit for 15 minutes, then pat dry to remove excess moisture.
  5. In a small bowl, mash softened goat cheese with minced garlic and 1 tbsp of olive oil until velvety.
  6. Gently fold half of the torn basil leaves into the goat cheese mixture.
  7. On parchment paper, roll the chilled dough into a circle. Spread the goat cheese mixture in the center, leaving a 2-inch border.
  8. Arrange the drained tomatoes atop the cheese and sprinkle with black pepper. Fold the edges of the crust over the tomatoes to create a rustic border.
  9. Brush the crust with beaten egg and sprinkle the rim with cornmeal.
  10. Bake for 40 minutes or until the crust is mahogany-colored and crisp.