2 cups all purpose flour
1/2 tsp. sea salt
9 tbsp. cold butter, cut into small sections
3 tbsp. cold water
1 tbsp. dijon mustard
1/4 cup chopped fresh basil
2 tbsp. olive oil
pinch of salt and pepper
3 tbsp. tomato paste (optional)
Approx. 1 1/2 lbs. cherry tomatoes, cut in half
1 1/2 tbsp. + 1 tbsp. olive oil
Combine the flour, salt, butter and egg with a fork or pastry blender until loose crumbles. Add the water and mix to combine. With your hands, shape into a flattened ball, wrap and chill for about one hour.
Gently roll out the dough and place into a 10″ tart pan, cutting off the excess.
Combine the mustard, basil, olive oil and salt and pepper. Evenly spread the optional tomato paste on the tart base then top with the basil olive oil mixture.
Add the cherry tomatoes in a single layer as shown, pack them tightly. Drizzle with the honey and 1 tbsp. olive oil. Season with salt and pepper. Bake in a 425F oven for one hour. Remove and let rest 10 minutes.