Last week as I was perusing the latest issue of Yankee Magazine, I came across this delicious recipe - Tomato Tart with Cornmeal Crust. The recipe comes from chef Matt Jennings of the restaurant, Farmstead, located in Southern New England.
I will warn you that this does take a little more time and a little extra effort but it is well worth it in the end!
For the Crust:
2 1/2 c. all-purpose flour, more for work surface
1/2 c. cornmeal
1/2 tsp. table salt
1 c. cold unsalted butter, cut into small cubes
1 large egg plus 1 large egg yolk
4 tbsp. ice water
For the Filling:
2 lb. tomatoes, sliced thin
1 small red onion, sliced thin crosswise
2 tbsp. olive oil
1 tsp. kosher or sea salt
1/2 tsp. freshly ground black pepper
3 tbsp. Dijon mustard
1 lb. Asiago or Atwell's Gold cheese, shredded
1/2 bunch scallions, thinly sliced (I omitted these)
Grease your 9-inch round tart pan with removable rim.
Add the butter to your mixture, then work it in with your fingers or a pastry cutter.
You want the mixture to look similar to coarse sand.
Combine the egg, egg yolk and ice water and stir this into the flour mixture with a fork.
When it all comes together, turn the dough out onto a floured surface and knead 4 times. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes, or up to a day.
When you are ready to finish up your tart, preheat the oven to 425*. Roll the dough out to a 12 inch circle and transfer it to your tart pan. Make sure to push the dough down into the edges of the pan. To trim the excess dough just take your rolling pin and roll over the tart pan. I learned this trick from Yankee Magazine and what a time saver that is!
Slice up your red onion and tomatoes, and start shredding your cheese if you haven't bought it already shredded. Somehow (I don't know how!!) I forgot to take a picture of the beautiful tomatoes I used in the tart. They were mostly yellow heirlooms and one pretty red one.
When your oven is preheated, cover the crust with foil and weights or beans and par-bake the crust for about 10-15 minutes. Once finished, spread a little of the mustard on the bottom and sprinkle with some of the cheese.
Mix your sliced tomatoes and onion in a bowl with the olive oil, salt, pepper and mustard. Then, place the onion and tomato slices in the tart. I tried to place everything in the tart in a nice concentric circle (as the recipe indicates) but by the end, I had so much extra, that I just piled it all in. Top with the remaining cheese and bake until the cheese is lightly browned and bubbly. The recipe suggests 55 minutes but ours took about 45.
I would suggest pairing this with some delicious wine, a salad and some corn on the cob.
Then, eat your heart out!! You won't be sorry you tried this. :)
*Just a little side note: This recipe is for the tomato lover and non-lover alike. My hubby typically does not eat tomato or onion but he ate up a piece of this tart in no time!