Tomato and Basil Tart

This is perfect in the summer when tomatoes are plenty.
It's a great appetizer
You could serve it on a bed of tossed greens with vinaigrette for a first course, or light lunch

Serves 4-6

1 1/2 cup flour
1/2 tsp salt, or to taste
2 Tbl ice water
1 1/3 cup plus 1Tbl extra virgin olive oil
2 garlic cloves, mincedt1 to taste
pepper to taste
8 plum tomatoes, halved lengthwise, seeded
8 oz goat cheese (chevre), crumbled
1/2 cup slivered basil leaves

Usine electric mixer with flat beater, mix flour, salt 15 seconds on low speed.
Add butter; mix to form pea sized crumbs, 30-45 seconds.  Add water 1 Tbl at a time; mix just until dough comes together.  Turn out onto lightly floured surface, shape into a 5 inch disk.  Wrap tightly; refrigerate at least 1 hour.

Position rack in lower third of oven; preheat to 400 degrees.  On lightly floured surface, roll out dough to fit a 13x4 inch tart pan.  Press dough into pan.  Trim to 1/2 inch around rim and fold in overhang.

In nonstick saute pan overmedium heat, warm 1/3 c. oil.  Add garlic; saute until fragrant, 1 minute.
Add salt, pepper, tomatoes, sliced side down; saute until golden 4-5 minutes.  Brush pastry with 1 Tbl oil; top with cheese, basil and tomatoes, sliced side up.

 Drizzle with pan juices;Bake until crust is golden, 35-60 minutes, depending on oven, and size of tart. For a nicer look, just before servicing, replace the cooked basil with fresh basil.