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Heirloom Tomato Tart

Ingredients:


  • For pastry: 6 TBL unsalted butter, cut into small pieces then placed in freezer
  • 1 cup all purpose flour

  • 1/2 TBL sugar (increase to 1 TBL if you want a sweet dough)
  • pinch of salt
  • 1/4 cup ice water
  • For tart: about 1 pound of heirloom tomatoes
  • fresh basil
  • approx. 1 cup shredded fontina cheese
  • approx. 1 cup shredded Gruyere cheese
  • Sweet Basil Olive Oil
  • Black Lava Sea salt
  • Aged Balsamic Vinegar to finish if desired.

Directions:


Preheat oven to 425. Place your fluted pie mold or silform pie mold on the perforated baking sheet. (I like the results I get with the Silform pie mold but the butter will come through the holes in the mold so you may want to proceed with caution if using that mold or use Flexipan Fluted Pie Mold)

To make the dough (courtesy of Karen Lasher, Joyfuldinners.com) 
In our Stainless Steel Mixing bowl mix together flour, sugar and salt. 
 Add the cold butter. 
Using your fingers or a pastry blender, mix in the butter until the mixture resembles coarse sand and pea sized chunks of butter are still visible. 
Add the water all at once and mix together with your hands.
 Work the dough into a ball, using the sides of the bowl to help bind the dough together. Flatten the ball of dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes. Remove dough from refrigerator and roll out into a circle with the dough being fairly thin – about 1/8inch. Roll the dough directly onto your roul’pat and try to keep from rolling too much because you want the bits of butter to stay, creating a flaky crust.
 Pick up the Roul’pat and flip the dough onto/into your pie mold.

Sprinkle about ½ cup shredded Fontina cheese and ½ cup shredded Gruyere' cheese on top of the dough. Add a row of heirloom tomatoes, sprinkle with fresh basil, drizzle with basil olive oil, sprinkle with about ¼ cup of each cheese and bake at 425 in the center of the oven until golden brown – about 30 – 45 minutes. I like to double the recipe and make a bigger tart.

Option 2 is to not sprinkle cheese on top of the tomatoes before baking if you want a more vibrant tart. Also, to finish, you may also reserve several TBL of basil to sprinkle on the tart after baking and drizzle aged balsamic vinegar over the tart.

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