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1
To Prepare the Tart Dough:In a large mixing bowl, combine flour, 1/2 teaspoon salt and butter. With your hands or a pastry blender, break the butter into the flour until the mixture has a crumbly, wet sand-like texture.
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2
Whisk the egg with 2 tablespoons of the water until incorporated. Then, make a well in the center of the dry ingredients and add the egg mixture. Stir the mixture with a fork until the dough comes together.
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3
On a clean surface, place a large piece of plastic wrap on top. Place the dough on the plastic wrap and cover with another piece of plastic wrap on top. With a rolling pin, roll out the dough into an even layered circle, about 11-inch diameter.
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4
Remove the top plastic wrap, gently lift the dough up with the help of the plastic wrap on the bottom. Carefully flip the rolled dough onto the tart pan.
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5
If the dough tears, it's okay, simply patch the dough with your fingers. Trim off excess dough on top and gently prick the dough with a fork.
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6
With a pastry brush, spread an even layer of mustard over the bottom of the tart dough and place the dough in the refrigerator for 15 minutes. Thus, gives the mustard a chance to dry out.
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7
Preheat the oven to 425u00b0F.
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8
To assemble the tart:
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9
Slice the tomatoes and arrange them over the mustard in a single, even layer. In a small bowl, gently mix 1 tablespoon of the thyme and 1 tablespoon of the basil into the goat cheese with a fork until evenly distributed.
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10
Crumble the goat cheese mixture on top, then drizzle with olive oil. Sprinkle salt and pepper to taste. Then, drizzle the honey on top.
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11
Bake the tart for 25 to 28 minutes or so, until the dough is cooked, and the goat cheese on top is golden brown. Rotate the baking pan once half way through the baking process.
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12
Cool tart slightly on a wiring rack, add the remaining thyme and basil, serve warm and enjoy!
