Rustic Tomato Tart – Recipe!

There is always one thing I miss when summer is over and that’s fresh tomatoes.  Tomatoes during this time of year are so sweet and flavorful and with this season already winding down, let’s take advantage and create a fantastic Rustic Tomato Tart before summertime ends.

Rustic tarts are an easier version of a tart made in a pan because they are freeform.  You create a quick dough in a food processor and I used both flour and cornmeal to add texture and crunch after baking.  The filling is a few sauteed onions and goat cheese with some fresh oregano for aromatics.  Fresh oregano is a little sharper than thyme, but I think it adds a zestiness that holds up in a tart.

Tomatoes are layered on top with a sprinkling of Asiago cheese before the dough edges are crimped casually around the tomatoes, just until they touch.  I enjoy the beauty of a rustic tart and with those bright tomatoes peaking through, it makes me smile with anticipation of a good slice.  You can serve it slightly warm, or room temperature and the leftovers wouldn’t be bad the next day either for breakfast or brunch, but I doubt there will be any left.

Ingredients

Crust

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1/2 teaspoon salt

1/2 teaspoon sugar

8 tablespoons butter, diced

1/2 cup cold water

Filling

1 yellow onion, sliced

3 ounces goat cheese

3 sprigs oregano

3 large tomatoes, any variety – sliced

3 ounces Asiago or Parmesan cheese, shredded

3 tablespoons heavy cream

olive oil for cooking

(Serves 8)

To Prepare:

1. In a food processor, add flour, cornmeal, salt and sugar.  Pulse 10 times to combine.
2. Add diced butter and pulse 7 times, then add water and mix until just combined.  Remove dough and form into a disc.  Wrap in plastic and refrigerate at least 30 minutes, up to 1 day.
3. Add onions to a skillet with olive oil and saute for medium heat until lightly caramelized, about 6 minutes.  Remove and cool.
4. Preheat oven to 400 degrees.
5. Remove dough and roll out on lightly floured counter.  Place on sheet pan lined with parchment.
6. Add onions on top of dough.  Remove leaves from oregano and scatter over top of onions.  Crumble goat cheese over top.
7. Add tomatoes in a large circle on top of onion mixture.  Sprinkle with cheese and crimp edges around tomatoes.
8. Place in refrigerator to chill for 10 minutes, then brush edges with cream.
9. Bake in oven for 40-45 minutes or until crust is lightly golden brown.  Remove and cool at least 1 hour before slicing.  Enjoy!