Summer Heirloom Tomato Tart Recipe…Archive
Summer Heirloom Tomato Tart Recipe AH MAY ZING
One of the things I have always loved about summer; and I am SURE I am not alone, is fresh, delicious, straight from the garden (or farm) vegetables and fruits. I am NOT a skilled gardener so I have to rely on the gifts of others. This year, I have been blessed with an abundance of beautiful, colorful heirloom tomatoes.
As with anyone with more produce than they are used to, my mind started to reel with what I should do with the bounty. Salsa, salad, soups, sauces, pastas. My heart was set on a beautiful tart. So I made my trek to the farmers market and got some beautiful peppered goat cheese to go along with and began my yummy journey into tomato tart heaven.
Heirloom Tomato Tart with Rosemary,Thyme Crust adapted from a recipe by bella eats
Rosemary Thyme Crust
- 1 1/4 Cups. flour
- 1 tsp. fine sea salt
- 1 tsp. fresh rosemary, minced
- 1 tsp. fresh ground pepper
- 1 tsp fresh thyme, minced
- 1 stick unsalted butter, chilled and cut into 1 inch pieces
- 4 Tbsp. ice cold water
- Place flour, salt, rosemary, pepper and thyme in food processor and pulse for a few seconds to combine everything.
- add cold butter and pulse until the mixture resembles pea sized sand.
- add cold water and pulse until the dough comes together. It should only take about 5- 5 second pulses or so. If it doesn’t start to come together after 5 pulses add one more tablespoon of ice water.
- Dump on to lightly floured surface and knead a few times to make into a ball. (don’t over knead or the crust will be chewy instead of flaky)
- Press into a 5 inch circle or so and wrap in plastic wrap and refrigerate a minimum of 2 hours.
- Roll crust onto 12 inch circle and lay over a 9 inch tart pan with removable bottom.
- press into the bottom and around the sides then use a rolling pin to cut off the excess crust. Reserve crust for yummy left over crust treats
- poke the bottom several times with a fork.
- fill the crust with pie weights (I use tinfoil pouches filled with beans or rice so that I can use them again and again, when I put them into the raw crust I spray them first with PAM or something similar to prevent sticking)
- Bake at 400 for 8 minutes.
- Remove the pie weights and continue cooking for another 4 minutes. Remove from oven and cool slightly.
- 1/4 cup chive softened cream cheese
- 3 large heirloom tomatoes, cut into 1/4 inch slices (dried of the majority of their juices**)
- 2 medium onions sliced into 1/4 inch slices
- 1 Tbsp. olive oil
- 1 Tbsp. sugar
- pinch salt
- 3 ounces peppered goat cheese
- 1 Tbsp. olive oil
- salt and pepper
**to dry tomatoes, lay the slices of several layers of paper towels, lay several more layers of paper towels over them and press gently to remove as much excess moisture as possible without crushing the tomatoes, this will ensure a crisper crust
- spread the softened cream cheese onto the bottom of the warm baked crust.
- In medium pan, caramelize onions, olive oil, sugar and pinch salt over medium low heat until they are soft and light brown.
- lay the tomatoes onto the crust to cover as much of the cream cheese as you can.
- Sprinkle the caramelized onions on top of that and then the goat cheese.
- sprinkle with olive oil, salt and pepper
- Bake at 375 degrees for 45-50 minutes.
- Allow to cool for about 10 minutes or even until room temperature…either way it is delicious.
Well my sweet readers….I hope you are enjoying summers bounty as much as I am!
Be good, but not too good! That’s boring ;)