I usually do not like making my food “rustic.” I’m all about clean lines and even prefer my brownies to have perfect edges. So, I was really hesitant going with a rustic crust for this tomato fennel tart. But then I thought, what the heck, it’s summer time!
There’s something about the season, barbecues and backyard parties that says, “Hey, skip the fancy stuff. Make it quick but make it tasty.” So I told myself, who cares about the perfect edge on your tart? Let’s go enjoy the sun. It’s finally here!
This tart was inspired by one of my favorite NYC restaurants. I first had fennel on pizza when I went to Mario Batali’s Otto Enoteca e Pizzeria. Their pizza has bottarga too but I requested a vegetarian version. I think it was the first time I had fennel anything and it was awesome. If you are looking for something different to pair with tomatoes and mozzarella, fennel is a must try.
With an overabundance of cherry tomatoes and a craving for fennel, I decided to make a savory tart. Of course, it tastes nothing like the pizza at Otto but I wasn’t expecting it to either. This is not a pizza. It’s a savory tart with a rich buttery flaky crust. In fact, it might be better than pizza. Make sure you have people to share it with or you might just eat the whole thing yourself!
The greatest thing about rustic tarts is that they take less time than other pies and tarts. You don’t need a pie pan and you can roll it out to whatever shape you want. While you want it to be rolled out to even thickness, you can easily get away with imperfections too. There’s less fuss and the bright tomatoes on this tart make it look appetizing no matter what shape you end up making. So go ahead and try it out at your next gathering!
For the Crust:
For the Tart Filling:
To Make the Crust:
To Make the Tart Filling: