• 2 Cups Flour
• 1 1/2 Tsp Salt
• 1 1/2 Sticks Unsalted Butter
• 1 Tbsp Cider Vinegar
• Cold Water
• 2-3 Medium Sized Tomatoes
• 4 oz Goat Cheese- Softened
• 4-6 Cloves of Garlic, Minced
• 1 Egg, Beaten
• Salt
• Olive Oil
• Fresh Herbs- Basil, Chives, Thyme

Method-

In the bowl of a stand mixer, combine the flour and salt. Cube the butter into small pieces. With paddle attachment, mix in the butter a couple pieces at a time with the mixer set to low. After all the butter is in, add the vinegar and start pouring in cold water while mixer is still running on low. Pour water in about 2 tbsp at a time until the dough starts to come together. Chunks of butter should still be visible and the dough should not be crumby or mealy. Press dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.

Remove the core of the tomatoes and slice thin. Arrange on paper towels and sprinkle with salt. Let stand at room temp for 20 minutes and pat dry.

Roll out the dough to form about a 14″ circle. Doesn’t have to be perfect! Spread the goat cheese in a circle in the center, leaving about 2″ of dough on the outside. Arrange a layer of tomatoes over the goat cheese and sprinkle with garlic. Top the remaining tomatoes, sprinkle with olive oil and salt. Gather up the edges and fold over themselves to make a crust. Transfer to a baking tray lined with parchment paper. Brush the edges with the egg.

Bake at 350 degrees for about 25-30 minutes. Crust should be golden brown and flaky. Remove from the oven and allow to rest for a couple minutes before slicing and topping with fresh herbs.

Serve and enjoy!