Rustic Heirloom Tomato Tart

27 Aug

A lovely celebration of one of summer’s greatest offerings: Heirloom Tomatoes, which are marinated in balsamic and nestled atop cheesy flaky crispy goodness.

Time: 30 min hands-on 2 1/2 hours total             Serves: 8

Ingredients


  • Pastry


  • 3/4 cup AP flour
  • 1/2 cup whole wheat pastry flour
  • 8 tbsp cold butter or Earth Balance, cut into pieces
  • 1/4 cup sour cream
  • 1/4 cup very cold water
  • sea salt
  • Tomatoes


  • approximately 1 pound assorted heirloom tomatoes, sliced 1/4″ thick
  • 2 tbsp balsamic vinegar
  • sea salt & black pepper, to taste
  • To Assemble


  • 1 tbsp Dijon mustard
  • 1/4 pound herb & spice havarti cheese, thinly sliced
  • 1/4 cup grated parmesan cheese

How to make it


  • Pastry


  • Place flours and butter in bowl of food processor fitted with dough attachment or S-blade.
  • Pulse a few times until butter is about pea sized.
  • Add sour cream and cold water and salt to taste. Process just until dough begins to hold together.
  • Remove from processor bowl and shape into a ball. Cover with plastic wrap and chill in fridge for at least one hour.
  • Tomatoes


  • Place tomato slices in a flat dish, such as a pie plate or similar. Cover with vinegar and season to taste with salt & pepper. Chill until ready to use (up to an hour with the pastry dough).
  • To Assemble


  • Preheat oven to 400F.
  • Remove pastry dough from fridge. Place ball of dough in center of a sheet of parchment paper. Roll out as evenly as possible into a 12-inch round, about 1/4″ thick. Alternately you could split the dough in two and make two smaller, 6-inch rounds.
  • Spread mustard on dough round, leaving a bit of an edge naked.
  • Top with cheese, followed by marinated tomatoes.
  • Carefully fold up edges of pastry, you may pipe or flute the dough if you’d like.
  • Sprinkle grated Parmesan over top, getting some on the crust as well. Place in oven and bake for 30-35 minutes until golden brown.
  • Best served fresh baked & warm out of the oven. May also be served at room temp.
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