Sun-Drenched Heirloom Tomato & White Nectarine Tart

Instructions

1. 1

   In a food processor, pulse together 1.5 cups all-purpose flour, 1/2 tsp kosher salt, and 1 tsp fresh thyme leaves. Scatter the cold 1/2 cup unsalted cultured butter cubes over the flour and pulse just until the butter is the size of small peas. Drizzle in 3 tbsp ice water and pulse a few more times. If it looks dry, add up to 1 more tbsp ice water. Dump the mixture onto the counter and gently gather it into a disk.

   10 min

   Tip: Do not overwork the dough! You want visible flecks of butter—that's what makes the crust flaky.

2. 2

   Wrap the dough disk tightly in plastic wrap or parchment paper and place it in the refrigerator to rest and chill.

   30 min

   Tip: Resting relaxes the gluten so your crust won't shrink dramatically when you blind-bake it.

3. 3

   While the dough chills, slice the 2 lbs heirloom tomatoes into thick 1/4-inch slabs. Arrange them in a single layer on a paper towel-lined baking sheet and sprinkle evenly with 1 tsp flaky sea salt. Let them sit to release their excess water.

   15 min

   Tip: This is non-negotiable! Salting raw tomatoes concentrates their flavor and prevents them from turning your beautiful tart into a soggy mess.

4. 4

   Make the tapenade base: In a clean food processor, combine the 1 cup Castelvetrano olives, 1 tbsp capers, 1 clove garlic, 1 tbsp Meyer lemon juice, and 3 tbsp extra virgin olive oil. Pulse until it forms a coarse, spreadable paste. Set aside.

   10 min

   Tip: Castelvetrano olives are buttery and mild. If you use a more pungent olive like Kalamata, cut the amount in half or it will overpower the delicate tomatoes.

5. 5

   On a lightly floured surface, roll the chilled dough out to an 11-inch circle. Gently transfer it into a 9-inch tart pan with a removable bottom. Press it firmly into the corners and trim the overhang. Prick the bottom all over with a fork (docking).

   10 min

   Tip: If the dough cracks while transferring, just patch it with your fingers. Rustic is beautiful.

6. 6

   Place the lined tart pan in the freezer to firm up completely. Meanwhile, preheat your oven to 400°F (200°C).

   15 min

   Tip: Freezing the shell before baking locks the butter in place so the sides don't slump in the hot oven.

7. 7

   Time to blind-bake! Line the frozen tart shell with a piece of crumpled parchment paper. Fill it all the way to the top with pie weights or dried beans. Bake in the hot oven for 20 minutes.

   20 min

   Tip: Crumpling the parchment paper first makes it pliable so it fits snugly into the corners of the tart pan.

8. 8

   Carefully remove the parchment paper and pie weights. Return the naked tart shell to the oven and bake for another 10 to 15 minutes, until the bottom is a deep, confident golden brown and completely dry.

   15 min

   Tip: A pale crust is a sad crust. Bake it until you think it's almost too dark—it needs to stand up to the juicy topping.

9. 9

   Remove the baked tart shell from the oven and let it cool completely in the pan on a wire rack.

   20 min

   Tip: Do not fill the tart while warm, or the tapenade oils will melt and seep into the pastry.

10. 10

    Assemble just before serving: Spread the olive tapenade evenly over the bottom of the cooled crust. Gently pat the salted tomatoes dry with another paper towel. Shingle the tomatoes and the sliced 1 medium white nectarine beautifully over the tapenade. Garnish generously with the torn 1/4 cup fresh basil leaves.

    5 min

    Tip: A final drizzle of your absolute best olive oil right over the top is highly recommended here.