Ingredients
For the filling
- 3–4 fresh Florida heirloom tomatoes, thinly sliced
- 1 teaspoon salt (to drain the tomatoes)
- 1/2 cup Florida local cream cheese or goat cheese
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon fresh Florida thyme or basil, chopped
- Salt and pepper to taste
- 1 beaten egg (for brushing the crust edges)
For the crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold water (approximately)
Directions
Mix flour and salt, add cold butter until crumbly, then add cold water until the dough forms. Refrigerate 30 minutes.
Sprinkle salt over the slices and let rest 15–20 minutes to release moisture. Pat dry gently. Roll out dough into a circle, spread cream cheese mixed with mustard in the center (leave a 2-inch border). Add tomato slices, sprinkle thyme or basil, salt, and pepper. Fold the edges inward and brush with beaten egg.
At 400°F (200°C) for 30–35 minutes until the crust is golden and tomatoes are tender. Let cool slightly and enjoy the fresh flavors of Florida.