Sake Kasu Heirloom Tomato Tart

For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2–3 tbsp ice water

For the Sake Kasu Filling
- 1/2 cup sake kasu (softened with 2 tbsp warm water)
- 1/2 cup Greek yogurt
- 1 egg
- 1 tbsp honey or agave syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt

For the Topping
- 3–4 medium heirloom tomatoes, thinly sliced
- 1 tbsp olive oil
- 1 tsp flaky sea salt
- Fresh basil leaves, for garnish
- Optional: Crumbled Parmesan

1. Make the Tart Crust
- In a food processor, pulse the all-purpose flour, almond flour, and salt to combine.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling
In a bowl, whisk together the softened sake kasu, crème fraîche, egg, honey, Dijon mustard, and salt until smooth. Set aside.

3. Pre-bake the Crust
- Preheat the oven to 375°F (190°C). Roll out the chilled dough and press it into a tart pan with a removable bottom. Prick the base with a fork.
- Line the crust with parchment paper, fill with pie weights or beans, and bake for 12 minutes.
- Remove the weights and bake for another 5 minutes until lightly golden.

4. Assemble the Tart
- Spread the sake kasu filling evenly over the pre-baked crust.
- Arrange the heirloom tomato slices on top in an overlapping pattern.

5. Bake the Tart
- Drizzle olive oil over the tomatoes and sprinkle with flaky sea salt.
- Bake at 375°F for 25–30 minutes, or until the filling is set and the tomatoes are slightly caramelized.

6. Garnish and Serve
- Let the tart cool slightly, then garnish with fresh basil leaves. For added richness, sprinkle with crumbled goat cheese or Parmesan, if desired.
- Serve warm or at room temperature.