I don’t know about you, but personally, I am a low-maintenance cooker—alright sometimes a medium-maintenance cooker if the stars align just right.
Recipes that require a lot of steps and take hours to make typically aren’t for me in my everyday life. So when I found this Heirloom Tomato Tart recipe last year, I was at a total crossroads.
CROSSROAD 2: Like many tart recipes, this one too had an annoying amount of steps.
Unwilling to spend that many hours barefoot in a hot kitchen prepping a meal on a nice summer day BUT still wanting to make this dish—I improvised. Not knowing what the true recipe turns out like, I’m fairly confident in saying I think my type-A, with B undertones version turns out just as great—if not better— than the original.
If you don’t want to spend hours barefoot in a hot kitchen prepping a meal on a nice summer day either, I totally recommend the spark notes version below.
HEIRLOOM TOMATO TART
3/4 cup all-purpose flour
1/2 cup cornmeal
1/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon black pepper
10 tablespoons (1 stick + 2 tbs) cold unsalted butter, cut into 1/2 inch cubes
1 egg yolk,
1 tbs ice water
1 egg (for an egg wash on the crust)
1 garlic clove
6 ounces goat cheese, softened
3 tablespoons unsalted butter
fresh sweet corn (about 2 ears)
1 small sweet onion, sliced thin
2 tablespoons fresh basil, chopped
1/4 cup brown sugar
salt and pepper (to taste)
2-3 heirloom tomatoes, sliced
4 thyme sprigs
For the crust, in a bowl mix the dry ingredients together. Add the butter, combine until the dough creates a rice like texture. In another bowl combine the wet ingredients. Carefully add the wet to the dry. Shape dough into a sphere, wrap in plastic and refrigerate for at least 30 minutes.
While the dough refrigerates, heat a skillet with the butter and sauté the garlic and onions. Once the onions have softened, add the corn. After another five minutes add the brown sugar, salt and pepper. Once the brown sugar has cooked down, turn off the heat and mix in the basil.
Remove your dough from the fridge and roll out into a 12 inch circle/sphere. Place on a lined baking sheet (I used wax paper, but if you don’t have any just coat the sheet liberally with olive oil). Spread the goat cheese evenly across the dough leaving two inches from the border. Add the corn/onion combo on top of the goat cheese. Layer on your tomatoes and top the thyme sprigs and a drizzle of olive oil. Fold over the edges of the crust and paint on the egg wash.
Preheat the oven to 375 degrees, bake the tart for 45-55 minutes until the crust is golden brown. Let cool for five minutes, then serve to all the fine folks you are feeding!