RECIPE: Heirloom Tomato Tart For A First Course Or A Side
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September is California Wine Month, and the Wine Institute of California has wine pairings to go with the last of the great summer produce—like this Heirloom Tomato Tart. This savory, colorful tomato tart in perfect for late summer, when tomatoes are at their flavor peak. Serve it in: Red wine pairings: This tomato and olive tart is topped with a thick sauce made from goat cheese. You can make the sauce a day in advance. You can also partially make the crust a day in advance, just prior to baking it (step #5). The crust is the most time-consuming part of the recipe. Overall prep time is 30 minutes (divided), rest time is 75 minutes (divided), and bake time is 60 minutes (divided).
1. COMBINE the flour, sugar and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture resembles fine crumbs. Sprinkle 1 tablespoon of water over the mixture and pulse until it begins to come together into a dough. 2. TURN the dough out onto a large sheet of plastic wrap and, using the plastic wrap as a barrier to avoid touching the dough, shape the dough into a ball. Wrap in the plastic, then flatten into a thick round disk. Let it rest at room temperature for 30 minutes. 3. UNWRAP the dough and place it in the center of a 9-inch (23-cm) tart pan with a removable bottom. (Do not use a black metal tart pan or the dough will likely overbrown.) Again, using the plastic wrap as a barrier to avoid touching the dough, press the dough with your hand to flatten it until it covers the bottom and sides of the tart tin. You should have just enough dough to make a thin crust with no trim. Take care to make the dough evenly thick or it may burn in spots. 4. PRICK the tart shell with a fork in several places. Lightly cover with plastic wrap and freeze for at least 30 minutes or up to 1 day. 5. PREHEAT the oven to 375°F (190°C). Place a sheet of aluminum foil in the tart shell to cover the bottom and top with pie weights or dried beans in an even layer. Bake for 15 minutes, then remove the pie weights and the foil. Return the tart pan to the oven and continue baking until the crust is lightly browned all over, about 15 minutes longer. Set on a rack, and leave the oven on. |
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While the tart crust bakes… 6. PLACE the tomato slices on a double thickness of paper towels. Sprinkle evenly with the salt. Let stand for 30 minutes. Pat the surface with paper towels to remove excess moisture. Transfer the slices to a cutting board and cut them in half, taking care to preserve their shape. 7. ARRANGE the tomato slices in the baked tart crust in concentric circles, working from the outside in and overlapping the slices. You should be able to fit all or most of the slices, but reserve any extra for a salad. Tuck the olive halves into any crevices. 8. BRUSH the surface with olive oil and scatter the oregano over the top. Return the tart to the oven and bake until the tomatoes are soft and sizzling, about 30 minutes. Cool on a rack for 15 minutes. The tart is best when warm, not hot. 9. MAKE the topping. In a small bowl, blend the goat cheese and yogurt until very smooth. Add more yogurt if needed to create a sauce you can drizzle. Add the garlic (use less, if you prefer) and salt to taste. 10. TO SERVE: Remove the tart from the tin and place on a serving plate. Drizzle with the goat cheese mixture and top with a few torn leaves of basil. Serve warm.
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