Heirloom Tomato Tart Recipe

I've been asked for the recipe for the heirloom tomato tart I posted earlier today. As I wasn't using a recipe, some of the following is estimated.

The first step to a tasty tart is a tasty crust. I always make my own:
Sift together:

1 1/4 c. flour

1/4 c. cornmeal (if you don't want a cornmeal crust, omit the cornmeal and increase the flour to 1 1.2 c.)

1 t. sugar

1/2 t. salt

cut in, until the mixture resembles coarse crumbs:

2 T. cold butter, cut into chunks

1/4 c. shortening (if you have time to measure this earlier and chill it, all the better)

Stir in about 1/4 c. ice water just until the mixture all holds together. pat into a circle, wrap in plastic wrap and chill until ready to use, at least half an hour.

Next: the filling!


Once your crust is chilled, roll it out and place it in a 9" removable bottom tart pan and set aside.

Grate a good chunk of cheese (whatever you like with tomato is fine. sometimes I'm in the mood for a nice cheddar, other times I want gruyere), enough to cover the bottom of the tar fully, and spread this over the crust. You'll probably need a cup or more.

Chop some fresh basil and garlic and sprinkle over the cheese.

Finely slice 2 medium tomatoes and layer over the fillings.

Bake @400 for about 25 minutes, or until done.

Heirloom Tomato Tart

I love a savory tart for dinner - of course, I love most excuses to eat pastry, and this excuse was that two tomatoes from the plant outside my window were ready to be eaten:
The tomatoes in question are a bicolor heirloom called a Striped German Tomato. I bought the plant at a local garden shop at the beginning of summer.

The tart started with a cornmeal crust that I chilled overnight:

Once the crust was rolled out, I picked and sliced a few leaves of fresh basil from outside my window, and also chopped a bit of garlic:

I then sliced and layered the tomatoes, basil and garlic over shredded cheese in the crust:

And served wedges of tart with gently sauteed kale and a salad of grilled eggplant, garlic and onion in a yogurt based sauce (tastier than it sounds, I promise)