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Rustic Heirloom Tomato Tart

August 29, 2013

 

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Tomatoes are abundant right now…..so make the most of these summertime jewels. This recipe is a twist on the Southern tradition of tomato pie. Layer your tart with heirloom tomatoes and dollop with an herbed cheese mayo and you have a savory and robust side to a summer meal or add a side salad for a light lunch. Another idea for all those tomatoes…… try this tart using caramelized onions and gruyere.

Rustic Heirloom Tomato Tart          (adapted from Fine Cooking)

1/4 cup semolina flour

1 recipe Buttermilk Biscuit Dough  (recipe below)

All-purpose flour, for rolling out the dough

3 to 4 medium ripe tomatoes (1-1/2 lb. total), preferably heirloom, cored and sliced crosswise 1/4 inch thick

Kosher salt

2 oz. coarsely grated Gruyère (about 2/3 cup using the large holes of a box grater)

1/3 cup mayonnaise

1/4 cup finely chopped mixed fresh herbs (parsley, basil, and chives)

1 teaspoon finely chopped fresh oregano or marjoram

Freshly ground black pepper

Pre-heat oven to 425°F. Sprinkle a 12×17-inch sheet of parchment with 2 tablespoons of the semolina flour. On the semolina, pat the biscuit dough into a 5-inch round. Using a rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking.

Transfer the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining 2 tablespoons semolina flour over the dough, leaving a 1-1/2-inch border.

Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.

Combine the cheese, mayonnaise, herbs, and pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.

Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.

Buttermilk Biscuit Dough

1 3/4 cups unbleached all-purpose flour (more if needed)

2 teaspoon baking powder

1 teaspoon granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon table salt

6 tablespoons cold unsalted butter, cut into 1/2-inch pieces

3/4 cup cold, well-shaken buttermilk

In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.

Using a spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.

Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.

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3 Comments leave one →
  1. August 29, 2013 7:55 am

    I’m drooling – this is SO up my alley….!!!! looks incredible. My mom is growing a ton of heirloom tomatoes, when they are ready I will have to try this out!

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