This is a recipe put together by Jon's Mom based on the amazing brunch tart from A Priori The in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze in to a booth here, if only for this tart. The original has a dry-cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chevre already being used. This dish is amazing in its simplicity.

For the tart's pastry
10'” pan
1 ½ c. flour
¾ tsp salt
½ c. butter (freeze)
4-7 or so Tbs. Ice water
(depending on the humidity....add sparingly)

9” pan
1 cup flour
½ tsp. Salt
1/3 cup butter
3 T. water

To make the pastry, stir together the flour and salt. Grate the frozen butter into the bowl, tossing the butter with the flour occasionally while grating. Using your hands, finish blending the flour with the butter. Add the water 1 T. at a time until the crumbly dough will hold a ball. Wrap the ball plastic wrap and refrigerate for 15 minutes.

If preparing the day before, roll the dough out into the pan.

For the filling
4-5 oz. Chevre, room temp
2-3 oz. Cream cheese, room temp (herbed cream cheese adds flavor)
Fresh herbs finely chopped (basil, rosemary, sundried tomatoes)
2 T. milk or Half and Half
2 T yogurt (optional)
2 tomatoes, sliced ¼ “ thick (or more, depending on size)
7 or 8 basil leaves, sliced
2 T tarragon ½ freshly ground pepper
1 – 1/12 t. olive oil

Preheat oven to 400*. On a floured work surface, roll out the dough into a round to fit the pan and come up at least an inch or so up the sides. (You can do this without a tart pan...make three small rounds and pinch up the sides, or make a collar of aluminum foil and use a baking sheet) Pat the dough into the bottom of the pan, and trim the edge even with the rim.

In a small bowl, using a fork, mix the cheeses and the milk and yogurt. Mix in fresh herbs.

Spread evenly over the bottom of the pastry. Spread the tarragon and slivered basil leaves over the top (or mix them in with the cheese mixture). Arrange the tomatoes in a tightly packed single layer. Sprinkle with the pepper and olive oil. A light grating of Cantal cheese or a very dry, aged white cheddar adds a nice touch.

Bake until the crust is lightly golden and the tomatoes have “collapsed.” (About 20 to 30 minutes). Transfer to a rack and let stand for 5 minutes. Serve warm or at room temp.

(To remove the side of the tart pan easily, place on a can and let the side drop)