Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 tsp sea salt
  • 4 tbsp cold unsalted butter, cubed
  • 2 tbsp extra-virgin olive oil
  • 6 tbsp ice-cold water
  • 1 lb heirloom or roma tomatoes, sliced 1/4 inch thick
  • 0.5 cup crumbled goat cheese
  • 2 cloves garlic, minced
  • 1 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 0.25 cup fresh basil leaves, torn
  • 0.5 tsp coarse kosher salt
  • 1 egg, beaten

Instructions:

  1. In a large bowl, whisk together the all-purpose flour and sea salt.
  2. Add cold cubed butter and 2 tablespoons of olive oil. Use a pastry cutter or forks to work the fat into the flour until it resembles coarse crumbs with a few pea-sized lumps.
  3. Gradually add ice-cold water, one tablespoon at a time, stirring until the dough just holds together. Avoid overmixing.
  4. Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
  5. Arrange tomato slices on a paper towel, sprinkle with kosher salt, and let sit in a colander for 30 minutes to draw out excess moisture.
  6. In a small bowl, mix the minced garlic, 1 tablespoon of olive oil, and dried oregano.
  7. Roll out the chilled dough on parchment paper. Spread the crumbled goat cheese and torn basil leaves in the center, leaving a border.
  8. Layer the salted tomatoes over the cheese, brush the tomatoes with the garlic-herb oil mixture, and fold the edges of the crust inward.
  9. Brush the crust with the beaten egg wash and bake for 40 minutes until golden brown.