This tart is good warm, room temperature, or cold and would make excellent picnic fare for the upcoming Fourth of July. The crust tastes like an excellent cheese cracker, and the tomatoes are intensely jammy. The whole thing is simple to make and involves little more than mixing cheese, flour, and butter; patting it into a tart or pie pan, and filling it with fresh tomatoes. It bakes for slowly for an hour allowing the crust to get golden & crispy and the tomatoes caramelize.
Notes on ingredients: I used Ariel’s whole wheat pastry flour from the Sunday Market, but Sonrisa, sometimes at the Wednesday market, also have a nice whole wheat flour. The butter is procured from the Brainerd Market on Saturday at Grace Episcopal Church, and Cumberland cheese is made by the Sequatchie Cove Creamery and is available at Whole Foods & the Wednesday Main St. Farmer’s Market. Tomatoes, scallions, honey, and thyme can be procured at pretty much any market in town.
Heat oven to 350° F.
Toss all fillings for ingredient in a medium mixing bowl. Set aside.
Cut melted butter into the flour in a medium bowl with fingers. Stir in cheese, thyme, and salt, mixing well to ensure there are no clumps. Pat crust thinly into a 9″ tart pan.
Top with tomato scallion mixture and bake for 1 hour or until crust is deep golden.
Let tart cool on a wire rack for at least 10 minutes, 20 if you want to serve it room temperature. Remove slices carefully, as crust is very tender and deliciously crumbly. Best served with a lightly dressed green salad followed by a blueberry, basil, goat cheese hand pie (recipe up next!) and a tall glass of iced tea!
Recipe from: Local Milk
Ingredients
Directions
Heat oven to 350° F.
Toss all fillings for ingredient in a medium mixing bowl. Set aside.
Cut melted butter into the flour in a medium bowl with fingers. Stir in cheese, thyme, and salt, mixing well to ensure there are no clumps. Pat crust thinly into a 9″ tart pan.
Top with tomato scallion mixture and bake for 1 hour or until crust is deep golden.
Let tart cool on a wire rack for at least 10 minutes, 20 if you want to serve it room temperature. Remove slices carefully, as crust is very tender and deliciously crumbly. Best served with a lightly dressed green salad followed by a blueberry, basil, goat cheese hand pie (recipe up next!) and a tall glass of iced tea!
