Goat Hill Farm: Tomato Tart

IMG_9918Tomatoes, Tomatoes, Tomatoes! This year, they seem to be growing in large quantities. But as the season is coming to an end, it’s time to create amazing masterpieces before it’s too late!IMG_9836IMG_9839IMG_9913

We have a tomato garden in our backyard that grows baby tomatoes. We get out jumbo heirloom tomatoes from our CSA and all the other needed tomatoes at the local farmer’s market. When we have too many, which happened a lot this year, we either store them for the long winter ahead or use them up in some other nifty way. Tomato tarts, salads, sauces, gazpachos,soups…you name it!

IMG_9937

IMG_9940You can buy second hand tomatoes at your local market for a fraction of the original price. This is also true for plenty of other produces, such as peaches and berries. You can simply just cut away the imperfections. Some people don’t like to eat tomatoes for whatever reason. This tart may change their mind.

IMG_9941IMG_9945In the past two weeks, I’ve made this tart so many times and get raving reviews time after time, tart after tart. Yes, you do need to use the oven but when it’s a cool crisp day, whip it up in the morning and have it ready for the day ahead. I would say that now, it’s reached its perfected form and is just waiting to be shared with the world.


Tomato Tart

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:

Tart Dough

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • pinch of sea salt
  • 8 tablespoons of butter,cut in small pieces
  • 1 egg
  • 3 tablespoons cold water

Basil Dressing

  • 1 handful basil
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons Dijon mustard
  • salt and pepper, to taste

Ricotta Spread

  • 1 1/2 cups ricotta cheese
  • 2 tablespoons grated parmesan cheese

Tomato Tart

  • 3-4 big Tomatoes, sliced
  • salt and pepper, to taste

Directions: 

Tart Dough: In a large bowl, mix together both flours, salt and butter using a pastry blender. Once crumbly, add the egg and water, mix with your hands. Form it into a ball, wrap in plastic wrap and place in the fridge for at least 1 hour.

Basil Dressing: In a small bowl, mix together all the ingredients. The oil and mustard may separate so mix frequently.

Ricotta Spread: In a small bowl, fold together the ricotta and parmesan cheese.

Tomato Tart: Preheat the oven to 375F. Line a 12in pie pan with parchment paper and oil the sides.

Roll out the dough on a floured surface into a large circle. Dough should be 1/4 centimeter thick. Place the dough in the pie pan.

Spread the Ricotta evenly over the dough.

Mix together the basil dressing once more. Spread it evenly on top of the ricotta.

Top the tart with the tomatoes in any pattern that you like.

Place in the oven to bake for 30-45 minutes, until dough is golden brown and tomatoes are evenly cooked.

Let cool in pan for 15 minutes before removing. Serve warm.


Bon Appétit,

-Stephanie


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