Cherry tomato and goat cheese tart


• 1 panela of butter of 200 g 
• 3 cups all-purpose wheat flour
• 1 teaspoon salt
• 1/3 cup of ice water


• Tomatoes cherry
• Olive oil
• salt and pepper to taste
• Goat cheese to taste

The oven is preheated to 350 degrees. Tomatoes are washed and set aside on a plate. In a container or large bowl we mix well, but without kneading, the butter, salt and flour; When we obtain a sandy mixture, we add the ice water, we unite without kneading. We put this in a plastic bag and put it in the fridge for about half an hour.
We take the dough out of the fridge and, on a work counter, we sprinkle a little flour, place the dough on that flour and, with a rolling pin or bottle, we stretch and cover a large tart mold or several individual ones, we take them to the oven for approximately seven minutes, or until we see that the tartlet is cooked but not golden. We take it out of the oven, cover the bottom with goat cheese to taste, put the tomatoes cherry Whole on top, add a little salt, pepper and olive oil to taste and then put in the oven for about 10 more minutes, or until the edge of the tart is golden.