Tomato Tart

It is unbelievable to me that people are decorating for halloween. This summer has flown by at an unbelievable pace! Before the summer heat fades and fall creeps in, we all need to take advantage of the beautiful tomatoes at the farmers market. We have been eating a lot of wonderful tomatoes with just salt and pepper. But this is a great way to use up tomatoes that might be a little past their prime or if you go overboard at the farmers market. I like to use a variety of colors of heirloom tomatoes but whatever looks good to you at the market is what you should put in this tart. I think you can also experiment with the cheese. If you have a shredded Italian blend in your fridge, use it! (I certainly have before.)
My husband absolutely loves anything I make in this tart shell. I could pretty much put hot dogs and dog food in this tart shell and I think he would love it. And if you have a food processor it is extremely easy, if you don’t its still easy. I have made this shell with just a knife and fork a number of times. I use a 9 inch round tart shell for this recipe. But there is enough dough here for a 10 inch and the shape is really up to you. I like to roll the dough out on parchment paper so that it is easily flipped into the tart pan. If you freeze the tart before baking it will keep its shape and it won’t shrink.

This tart is best served with a salad. Creamy balsamic dressing and bacon in a salad just goes wonderfully with these tomatoes. For wine, I prefer a well rounded, buttery chardonnay. The Kendall Jackson Reserve Chardonnay from 2013 is everywhere right now. It is definitely a value. The wine is very buttery with a nice hint of acid. It tastes much thicker than the majority of other $20 bottles of chardonnay.
Tomato Tart
Makes one 10 inch round tart
1 1/2 cups flour
1/4 tsp kosher salt
9 tbsp unsalted butter, very cold, cut into small pieces
4 tbsp ice water
3-4 medium heirloom tomatoes
3 tbsp deli mustard
1/4 cup grated parmesan
6 oz fresh mozzarella
Salt and pepper
Make the Tart
Place flour, salt, and butter in the bowl of a food processor. Pulse in short 3 second intervals until the mixture resembles oatmeal. Add the ice water and pulse in short intervals until the dough just starts to come together.
Take the dough out and pull it together with your hands. Pat into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
Roll out the dough into a large circle on a floured piece of parchment paper, it should be 1 inch bigger than your pan. Flip it over into the tart pain, push it into the edges of the pain. Roll your rolling pin across the top of the tart pan to trim off the excess.
Prick the dough all over with a fork. Cover the tart with foil, freeze for 1 hour.
Preheat the oven to 375. Remove the foil from the tart shell. Spread a layer of mustard in the base of the tart. Sprinkle this with grated parmesan cheese. Slice the tomatoes thin. Layer them in the tart, placing pieces of mozzarella throughout the tomatoes. Sprinkle with salt.
Bake for 30 – 35 minutes. The crust should be golden brown and all of the cheese should be melted.
This is a Bubbly Kitchen original recipe.

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