Rustic Heirloom Tomato TartFrom DetroitTokyo 2 years ago
- 3/4 cup AP flour shopping list
- 1/2 cup whole wheat pastry flour shopping list
- 8 tbsp cold butter or Earth Balance, cut into pieces shopping list
- 1/4 cup sour cream shopping list
- 1/4 cup very cold water shopping list
- sea salt shopping list
- approximately 1 pound assorted heirloom tomatoes, sliced 1/4" thick shopping list
- 2 tbsp balsamic vinegar shopping list
- sea salt & black pepper, to taste shopping list
- 1 tbsp Dijon mustard shopping list
- 1/4 pound herb & spice havarti cheese, thinly sliced shopping list
- 1/4 cup grated parmesan cheese shopping list
How to make it
- Place flours and butter in bowl of food processor fitted with dough attachment or S-blade.
- Pulse a few times until butter is about pea sized.
- Add sour cream and cold water and salt to taste. Process just until dough begins to hold together.
- Remove from processor bowl and shape into a ball. Cover with plastic wrap and chill in fridge for at least one hour.
- Place tomato slices in a flat dish, such as a pie plate or similar. Cover with vinegar and season to taste with salt & pepper. Chill until ready to use (up to an hour with the pastry dough).
- Preheat oven to 400F.
- Remove pastry dough from fridge. Place ball of dough in center of a sheet of parchment paper. Roll out as evenly as possible into a 12-inch round, about 1/4" thick. Alternately you could split the dough in two and make two smaller, 6-inch rounds.
- Spread mustard on dough round, leaving a bit of an edge naked.
- Top with cheese, followed by marinated tomatoes.
- Carefully fold up edges of pastry, you may pipe or flute the dough if you'd like.
- Sprinkle grated Parmesan over top, getting some on the crust as well. Place in oven and bake for 30-35 minutes until golden brown.
- Best served fresh baked & warm out of the oven. May also be served at room temp.
The CookDetroitTokyo Detroit, MI
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