Tomatoes just have it going on. Like what else can you roast, toast, poach, grill, broil or eat right off the vine? And you can’t forget about the darn good Bloody Mary, either. So whatever culinary adventure you choose, summer brings out the best in the tomato. Here’s one of our recipe Tomato Tart favs.
Nothing says summer quite like biting into a juicy, ripe heirloom tomato. And now that the season is here, we’re ready to celebrate. BLTs and vodka sauce are on the list, but first– this dreamy tomato tart. Baked into a buttery, herby crust and loaded with flavor, it’s the tomato-forward recipe to keep in your back pocket this season.
Rustic Tomato Tart
With a homemade crust and not one but two types of tomatoes– this Tomato Tart is the ultimate seasonal celebration. You can also customize it however you like. Omit the prosciutto for a vegetarian version, or add some extra flavor with our ramp pesto recipe.
Ingredients
1 cup all-purpose flour
¼ finely grated parmesan cheese
1 tbsp thyme leaves, chopped
Coarse sea salt
½ cup chilled salted butter, cubed
4 tbsp ice water
¼ cup pesto, store-bought or homemade
1 large heirloom tomato
1 cup cherry tomatoes, quartered
Good quality extra virgin olive oil
1 tbsp balsamic vinegar
2 cloves garlic, minced
1 tbsp fresh oregano, chopped
1 ball of burrata
Fresh basil
8 oz prosciutto
Flaky salt and freshly cracked black pepper, for garnish
Directions
For the Crust
To prepare the crust for the Tomato Tart, add the flour, parmesan, salt, and thyme in a food processor. Give the mixture a few pulses, then toss in the butter. Continue to pulse until you have a coarse meal consistency. Next, sprinkle in 3 tbsp of ice water and pulse until the dough forms into a moist clump. If the dough is too dry, add another tablespoon of water.
Transfer your dough to a floured work surface. Gently knead the dough until it comes together in a ball. Flatten the ball into a disk, then wrap it tightly with plastic wrap. Chill the dough for at least an hour, and up to a day before baking.
For the Tomatoes
While your dough is chilling, prepare your tomatoes. Cut your tomato into slices about ¼ inch thick, and place in a colander. Sprinkle a healthy amount of coarse sea salt over the tomatoes, making sure to get in between the layers of slices. Let the tomatoes sit for about 45 minutes, occasionally tilting the colander to drain any excess juices.
Next, remove the tomatoes from the colander and lay them flat on a few layers of paper towels. Place a paper towel over the top of the tomatoes to help drain even further. Draining your tomatoes prevents the tart from getting soggy, and enhances its flavor. Meanwhile, whisk together 3 tbsp pesto, balsamic vinegar, oregano, garlic, and a pinch of salt and pepper in a medium bowl. Toss in your quartered cherry tomatoes, and mix to combine. Let these tomatoes marinate while you do the rest of your prep.
To Assemble the Tomato Tart
While your tomatoes drain and marinade, you can begin to assemble the tart. Preheat your oven to 450 F and lightly dust a piece of parchment paper with flour. Remove the dough from the fridge, letting it thaw for about 5 minutes before handling. Next, roll the dough directly on the parchment paper, working into a 12-inch round. You’ll want it to be roughly ⅛ inch thick. Transfer the parchment paper and dough to a baking sheet, and let chill in the fridge for an additional 15 minutes.
After 15 minutes, remove your dough from the fridge. Spread the remainder of your pesto evenly across the dough, leaving about ½ inch border around the edges. Arrange your sliced heirloom tomatoes on the dough (extra points for a pretty pattern), and add the cherry tomatoes over top, along with any remaining pesto-balsamic mixture. Once your toppings are added, fold the edges of the dough over the tomatoes, pleating as you go.
For your finishing touches– season with a few cracks of black pepper and a drizzle of olive oil. Bake the tart in your preheated oven for about 30 minutes, or until the crust is golden and puffed. Remove from the oven, top with burrata, basil, prosciutto, a bit of flaky salt, and another drizzle of olive oil, if desired. Let cool for at least 30 minutes before cutting into it, and enjoy.
