Garden Tomato Tart
- Prep Time: 45 minutes
- Cook Time: 45 minutes to an hour
- Total Time: 1 1/2 hours`
- Yield: 6 to 8 servings 1x
- Category: Main Dish Meatless
Ingredients
Notes:
- Start draining the tomatoes for the filling before beginning the crust, especially if the tomatoes are particularly juicy.
- When baking the filled tart, place a foil-lined sheet pan on the rack below to catch drips.
Crust:
- 1 cup flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 1 stick butter cut into small pieces
- 3 tablespoons shredded hard cheese; Parmesan, Romano, Asiago, Manchego, or other cheese of choice
- 6 to 8 tablespoons ice-water
Filling:
- 1 1/4 pounds or so of any good tomatoes, sliced about 3/8ths inch thick, or enough to cover the top of the tart with only slight overlapping
- 2 teaspoons Kosher Salt
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, finely diced
- 3/4 cup hard cheese, shredded, a tablespoon or so set aside to sprinkle over the top
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 3 tablespoons breadcrumbs
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil, plus a little more to chiffonade and sprinkle across the top
- 1/2 teaspoon chopped fresh thyme
- freshly ground black pepper
Instructions
Crust:
equipment: 10″ tart pan with removable bottom
Pulse the flour, cornmeal and salt in a food processor several times to combine. Add the butter and cheese & pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse, then add more, tablespoon by tablespoon until the dough comes together.
Pat into a 10″ tart pan, making the edges a little thicker than the bottom. Roll over the top to ensure the top edge will be even. Pierce the bottom of the crust all over with a fork, being careful to make small holes (don’t drag the fork) and avoiding piercing all the way through to the pan. Refrigerate until firm, about 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. and begin working on the filling.
When the crust is firm and oven preheating, line with foil, then fill with dried beans, rice or pie weights. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until just golden all over, 10 to 15 more minutes. Transfer to a rack to cool.
Make the filling:
Slice the tomatoes; toss with two teaspoons kosher salt in a colander. Let drain, gently moving about now and then, about 30 to 45 minutes, depending on how juicy the tomatoes are.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool in a medium sized bowl.
Increase the oven temperature to 375 degrees F.
Combine the remaining 3/4 cup hard cheese (minus the reserved tablespoon for the top), the mozzarella, mayonnaise, breadcrumbs, chives, parsley, basil & thyme, in the bowl with the cooled sautéed onion. Spread on the crust.
Arrange the tomatoes on top, overlapping slightly. Drizzle with the remaining 1 tablespoon olive oil and season generously with pepper, sprinkle with reserved cheese. Bake until the tomatoes just begin to brown a bit around the edges, about 45 to 50 minutes, watching the crust so it doesn’t darken too much.
Top with the a little chiffonade of basil and serve hot, warm or cold as desired.
Find it online: https://frugalhausfrau.com/2016/08/19/garden-tomato-tart/