Tomato Tart

Tomato Tart
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Tomatoes reach their peak during summer. For this tomato tart you can take your pick of the season's freshest. Choosing a mixture of different sizes and colors will give the rustic dish a mesmerizing visual appeal.  This recipe is by Leah Eskin and was originally published in The Chicago Tribune.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
8
servings
Total time: 1.98 hours
Ingredients
  • 1/4 cup (loosely packed) slivered basil
  • 1/4 cup freshly grated parmesan cheese
  • 1 tablespoon fresh thyme leaves
  • tart pastry (recipe follows)
  • 1 1/4 pound ripe tomatoes (a mix of colors and sizes is prettiest), sliced into ¼-inch thick rounds
  • olive oil
  • salt and pepper
  • 1 cup flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 stick unsalted butter
  • 5 tablespoon water
Directions
  1. Toss together 1/4 cup basil, 1/4 cup cheese and 1 tablespoon thyme.
  2. On a lightly floured surface, roll out pastry to a 13-inch circle. Fold in quarters and unfold onto a parchment-lined baking pan.
  3. Spread herb and cheese mixture over pastry, leaving a 2-inch border bare. Cover with 1 1/4 pounds tomatoes, overlapping the slices slightly. Drizzle tomatoes with a little olive oil. Season with salt and pepper.
  4. Fold the pastry border up and over the tomatoes, forming a 9-inch rustic tart.
  5. Slide pan onto a lower rack of a 425-degree oven and bake until pastry is golden brown and crisp, about 30 minutes. Cool 10 minutes. Slice and savor.
  6. Measure into food processor: 1 cup flour, 1 teaspoon sugar and ½ teaspoon salt. Pulse once to mix. Drop in 1 stick unsalted butter (cut into 5 chunks), and pulse about 5 times, until lumps range in size from crumbs to beans. Dump flour mixture into a large bowl. Drizzle in ice water, 1 tablespoon at a time, folding pastry with a flexible spatula, until pastry clumps. You'll need about 5 tablespoons water. Pat into a disk. Dust with flour. Wrap and chill at least 1 hour.
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