Rustic Summer Tomato Tart
The Peak of Pleasure in August – Rustic Tomato Tart
Summer produce peaks in July and August. I cannot choose between my 2 favorite vegetables
available only in July and August in Nebraska. These months bring
vine-ripened tomatoes and freshly picked Nebraska sweet corn. In the
Buzz Savories Tomato Tart, tomatoes reign, and I taste the flavors of
summer in every bite.
I make the crust in my food processor although easily processed by hand too. Spicy Beer mustard brings flavor and also protects the crust from becoming soggy. Slice tomatoes, then dust with salt and pepper and dot with ricotta cheese or Mozzarella and bake. Then Join me in experiencing the summer’s Peak of flavor and pleasure. The rustic tomato tart looks as delicious as it tastes, and I always smile while making it because I enjoy the feel of the dough and the folding over process as the dough frames the gorgeous red of the tomatoes.
I thank Chef David Ignasius for the recipe.
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Rustic Summer Tomato Tart
Equipment
- 1 sheet pan
What You'll Need:
- 1 ¼ cups all-purpose flour
- ¼ cup cornmeal
- 2 tsp sugar
- ½ tsp salt
- 3 oz. cold butter (6 Tablespoons)
- 6 Tb ice water (plus more if necessary)
- 2 Tb Buzz Savories Spicy Beer Mustard
- 1 tsp olive oil
- 2 medium tomatoes
- salt and freshly ground pepper
- 6 oz. whole-milk ricotta or Mozzarella Cheese
How To Prepare:
- The Crust
- Mix together the flour, cornmeal, sugar and salt and place in the bowl of food processor or in a large bowl if you are crumbling the butter by hand or with a pastry blender tool
- Add the butter and blend until the butter/flour mixture is approximately the size of corn kernels - about 6-7 blasts in food processor
- Add the water and mix until the dough starts to come together. Use your hands to gather the dough and shape it into a disk. If the dough feels too dry to do that, add mor water, 1/2 Tb at a time until you can form it into a disc
- Wrap th in plastic wrap and chill for at least 1 hour (you may make the dough a day or two ahead of the baking day.)
To make the Tart
- Remove the dough from the refrigerator. Unwrap it and, hold the disk of dough perpendicular to the counter, rap the sides of the dough on the counter, turn it as you go to soften the edges which helps them stay together and not get too ragged when you're rolling out the dough
- On a lightly floured counter or baking canvas, roll the dough out to a 14-inch circle, turning the dough and sprinklig more flour on the counter and the dough to keep it fron sticking as you're rolling
- Place the dough on a baking sheet lined with parchment paper or a silicone baking mat. Preheat the over to 400 Degrees F while you assemble the tart
The Tart
- Mix 1 tsp olive oil and 2 Tb. of Buzz Savories Spicy Beer Mustard to make a spreading consistency, then brush a layer of mustard on the dough leaving a few inches empty around the perimeter which you will fold over the filling later
- Slice tomatoes about 1/4 inch thick and layer them in concentric circles, overlapping a little, over the mustard
- Fold edges of the dough over the tomatoes to make an outer crust
- Place chunks of ricotta cheese (or Mozzarella) over, and in some places, partially tucked under the tomatoes
- Bake until the tomatoes are soft and cooked through and the crust is dark golden brown, about 45 minutes. Slide onto a cooling rack and let cool for about ten minutes before serving