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Heirloom Tomato Tart
Serves: 4
Ingredients
Crust:
  • 1 ¼ cup all-purpose flour
  • ¼ tsp salt
  • ½ cup chilled butter, diced
  • ¼ cup ice water
  • cornmeal, as needed
Filling:
  • 2 tbsp extra-virgin olive oil
  • 1 large onion, julienne
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • ¾ cup mozzarella cheese, shredded
  • ¼ cup mayonnaise
  • 3 tbsp breadcrumbs
  • 3 tbsp chives
  • 3 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme, chopped
Tomatoes:
  • 4 Red Sun Farms heirloom tomatoes
  • 1 tsp kosher salt
Instructions
Crust:
  1. In a large bowl combine flour and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in water, one tablespoon at a time, until mixture forms a ball.
  4. Wrap in plastic and refrigerate four hours or over night.
  5. Roll refrigerated dough onto cornmeal-dusted surface.
  6. Divide and place into four .75 inch tart pans.
Filling:
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add onion and cook, stirring frequently until golden, about 15 minutes.
  3. Let cool.
Tomatoes:
  1. Thinly slice tomatoes.
  2. Toss with 1 teaspoon kosher salt in a colander.
  3. Let drain about 30 minutes, gently tossing occasionally.
Tart:
  1. Preheat oven to 375?F.
  2. In a bowl, combine mozzarella, mayonnaise, breadcrumbs, chives, parsley, thyme, sautéed onion, and ¼ teaspoon each kosher salt and pepper.
  3. Spread into tart pans.
  4. Arrange tomatoes on top.
  5. Drizzle with 1 tablespoon olive oil and season with pepper to taste.
  6. Bake about 50 minutes or until the tomatoes are browned.