Tomato Tart (my favorite)

Tomato and Basil Tart

1 1/4 C all-purpose flour
1/2 tt salt, plus more, to taste
10 T (1 1/4 sticks) chlled unsalted butter, diced
2 T ice water
1/3 C plus 1 T extra-virgin olive oil
2 garlic cloves, thinly sliced
Freshly ground pepper, to taste
8 plum tomatoes, halved lenghtwise, seeded
8 oz. goat cheese (chevre), crumbled
1/2 C slivered fresh basil leaves

Using an electric mixer, mix flour and 1/2 t salt on low speed, 15 sec. Add butter; mix to form pea-size crumbs, 30-45 sec. Add water 1 T at a time; mix just until dough comes together. Turn out onto lightly floured surface. Shape into a 5" disk. Wrap tightly; refrigerated at least 1 hour. Position rack in lower third of oven; preheat oven to 400F. On lightly floured surface, roll out dough to fit a 13 3/4 x 4 1/4" tart pan. Press dough into pan, trim to 1/2" around rim and fold in overhang. Press to make sides thicker than bottom; refrigerated 10 min.
In a nonstick saute pan over medium heat, warm 1/3 C oil. Add garlic; saute until fragrant, 1 min.
Add salt, pepper, tomatoes, sliced side down, saute until golden, 4-5 minutes.
Brush pastry with 1 T oil; top with cheese, basil and tomatoes, sliced side up. Drizzle with pan juices; season with salt and pepper.
Bake until crust is golden, about 1 hour. Serves 4-6.