I have always had a love love relationship with tomatoes. Tomatoes are one of my favorite healthy snacks. The sweetness and tanginess pairs perfect with most foods. Here late summer the colorful heirloom tomatoes are everywhere, and they are begging us to join them at our dinner table.
I mixed different colors and sizes for my Heirloom tomato tart, and I wished I had taken a photo before I baked it. The tart was so pretty with all the vibrant colors.
Makes 1 large tart.
- 150 g all-purpose flour
- 30 g whole wheat flour
- 30 g dark rye flour
- 160 g butter, cold, salted and in small cubes
- 1 egg
- 2-3 tablespoons cold water
- ½ teaspoon fresh thyme leave
- 3 eggs
- ⅓ cup (80 ml) cream or milk
- 5-8 scallions, sliced
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon salt
- 3-7 heirloom tomatoes, depending on size
- 4 oz (113 g) goat cheese, crumbled
- fresh ground pepper
Preheat the oven to 400℉ (200 ℃).
Mix the flours and thyme with the butter until the mixture has a crumbly wet sand-like texture. Add the eggs and 2 tablespoons cold water, and mix the dough until it just comes together. If the dough wont come together easily, add the additional tablespoon of ice water.
Roll the dough out, or press the dough into the tart pan, all the way up the sides. I used a 10-inch pan. Place pan with dough in the refrigerator until ready for filling.
Whisk eggs, cream, scallions, thyme and salt together and set aside.
Slice the tomatoes, and crumble the cheese. Pour the egg mixture in the tart, place the tomatoes on top, and sprinkle the cheese and fresh ground pepper on top.
Bake the tart for 35-40 minutes until golden brown and baked through.
Serve the tart with a mixed salad. The tart is also good at room temperature.