pastry

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I was going to call this a “rustic” or “freeform” tart, store but let’s be honest here. This is the tart of a lazy person. A person without one of those cute tart pans with the scalloped edges. Someone who has no patience for trimming dough or crimping edges. This is a haphazard, decease thrown-together kind of tart. And it doesn’t matter one tiny little bit. It’s still delicious.

Tomatoes have always been one of my favorite foods. Growing up, I’d sneak the them from the cutting board while my mom prepped the salad. I can eat simple, naked tomato slices all day long. Especially the juicy heirloom varieties piled up at Whole Foods this time of year. So, imagine my dismay when I discovered that my boyfriend (now husband) was no fan of tomatoes. Inconceivable! Over the years I’ve managed to sneak him enough good tomatoes to change his mind. They’re still not his favorite food, but he doesn’t pick them out of salads and sandwiches anymore.

And he most definitely wouldn’t pick them out of this tart. The tomatoes practically melt into a sauce over the goat cheese and the olives add just the right amount of briny contrast. Sprinkled with basil ribbons and drizzled with really good olive oil, this is just about the most perfect summer tart. It’s not fussy or finicky or time-consuming. The hardest part is waiting for it to come out of the oven. This is the tart recipe for those of you without the fancy tart pan, but who still crave a flaky, buttery crust filled with summer’s best.