These tartlets are best if made with really flavourful tomatoes such as heirloom. Grown from ancient seeds, they have the taste and juiciness that tomatoes are supposed to have. If you can't find them, substitute any locally grown tomato.
The goat cheese pastry has a hint of fennel in it. If you have leftover dough, roll it out and cut into biscuits to serve another time. The tartlets make a wonderful first course.
½ cup soft goat cheese
½ cup cold unsalted butter, cut into pieces
1 ¼ cups flour
¼ teaspoon salt
2 teaspoons cracked fennel seed
4 heirloom tomatoes, thinly sliced and seeded
2 tablespoons olive oil
2 tablespoons chopped basil
Salt and freshly ground pepper
1 cup watercress leaves
1 cup baby arugula
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
4 sprigs basil
Preheat oven to 400 F.
Combine goat cheese, butter, flour, salt and fennel seeds in a food processor and pulse until dough just begins to come together. Remove dough to a bowl and form into a ball.
Roll dough out on a lightly floured surface and cut into 6 4-inch rounds. Prick each round with a fork. Place rounds on a baking sheet and bake 10 to 13 minutes or until pastry is golden. Cool on rack.
Salt the tomatoes and combine with olive oil and basil in a bowl. Season with pepper.
Place biscuits on individual serving plates and top with tomato slices, in a tower if possible.
Toss greens (except basil) with olive oil and lemon juice and season with salt and pepper.
Top or surround tomatoes with a small quantity of salad. Garnish with basil leaves. Serves 6.