Luke’s dad Scott is a masterful tomato grower. In a small community garden plot in Philadelphia Scott has harvested many pounds of tomatoes, a combination of varieties he carefully selects – Speckled Peach, Amish Paste, Marmande, Golden Honey Bunch are a few of his favorite. He’s truly perfected the science of tomato growing, even conducting taste tests. In past summers, Luke and I have had the privilege of enjoying Scott’s tomato bounty, making oodles of bruschetta, homemade tomato sauce, Caprese salad – gustatorily transporting ourselves to Italy. This year, in accordance with fairness and good governance, Scott’s community plot has been ceded to another gardener. And sadly, without Scott’s crop, Luke and I have completely forgotten to enjoy any of summer’s tomatoes! Thankfully, that changed this weekend. We selected three beautiful farmer’s market tomatoes and journeyed from Italy to France. This fresh, bright tomato tart makes a perfect summer lunch or light dinner. Bring to the park for a Provençal picnic!
Recipe courtesy of David Lebovitz – a classic food blogger, but new favorite!
Ingredients – Dough:
- 1 1/2 cups flour
- 9 TBS chilled butter, cut into 1/2 inch cubes
- 1/2 tsp salt
- 1 large egg
- 2-3 TBS ice water
Ingredients – Tart filling:
- 2-3 TBS dijon mustard
- 2-3 large ripe tomatoes, cut into slices
- 2 TBS olive oil
- 2 TBS minced fresh herbs (thyme, chives, tarragon)
- 6 oz goat cheese, cut into rounds
- salt & pepper, to taste
Directions – Dough:
- Tart dough: Mix flour in salt in a medium sized bowl. Add the butter and use your hands or pastry blender, to break in the butter until the mixture is crumbly.
- Mix the egg with 2 TBS of cold water. Make a well in the center of the dough and add the beaten egg mixture. Stir the mixture with your hands until the dough holds together. If it’s not coming together easily, add an additional TBS of water.
- Form dough into a ball and transfer onto a big sheet of plastic wrap. Wrap in plastic and flatten into a disc. Refrigerate for an hour (or up to 24 hours).
- Remove dough from fridge and let thaw out slightly. On a lightly floured service using a floured rolling pin, roll out the dough. Rotate the dough and add more flour to surface, as needed, to ensure dough doesn’t stick. Roll out dough so that is large enough to cover the bottom and sides of a 9-inch or 10-inch removable tart pan.
- Transfer the dough to your tart pan and press the dough into the bottom and up the sides of your pan.
Directions – Filling:
- Preheat oven to 425°F.
- Spread an even layer of mustard over the bottom of the tart pan and let sit for a minute or so to soak in.
- Arrange the sliced tomatoes in a single layer (a little overlap is ok). Sprinkle with 1 TBS of fresh herbs and drizzle with olive oil. Top with salt and a freshly ground black pepper.
- Arrange the goat cheese slices on top and sprinkling with remaining herbs.
- Bake the tart for 30 minutes, until the cheese is nicely browned around the edges. Let cool for ten minutes, then enjoy! Perfect for a summer lunch.
Details: Makes 1 9-inch or 10-inch tart