This Tomato Tart Is a Becoming Monument to Your Final Summer time Tomato

Solely an icy coronary heart is unsentimental in regards to the final summer season tomato. Mine was an enormous orange Brandywine that I let hold onto the vine far too lengthy, and its future was a tomato tart.

I’ve spent the summer season making these tarts in each variation I might consider. Pie crust, puff pastry, totally different cheeses. They had been splendid for each state of affairs: a single or pair of buddies coming over for dinner, a potluck, a barbecue, a seashore picnic, or a housewarming present.

A tomato tart has all the hallmarks of the proper dish: It’s simple to make, has only a few components, comes collectively quick, and is extremely good-wanting. Did I point out it’s additionally vegetarian? With a salad, it’s an entire meal; by itself, it’s the proper first course.

I’ve made 12 of them this summer season.

The right way to make a tomato tartwork

First, resolve if you happen to’d somewhat use pie crust or puff pastry. Puff pastry yields a lighter crust, however pie pastry yields a crispier one that can maintain up below the stress of extra cheese. I preserve frozen pie crusts and puff pastry available, which retains this dish simple to make on a whim, however if you happen to really feel extra self-satisfied making your personal crust, you do you. I defrost the crust for a couple of hours, then preserve it within the fridge so it’s chilly once I roll it out.

You’ll want a tart pan, which is available in two elements. The perimeters detach from the underside, so when it’s time to serve, you possibly can simply pull the tart out of the pan by inserting your hand below the bottom, and holding it up within the air. The perimeters of the pan will fall down round your arm, revealing the tart. Then you possibly can simply slide it off the bottom onto your serving plate.

However earlier than that, begin by rolling out the dough. Dough comes spherical or sq., and also you’ll discover it helps to get it into the form of the pan earlier than you begin rolling. Regardless of the form or measurement of the tart pan, one crust will normally cowl it. Since I used to be utilizing an oblong pan, I folded my spherical dough in thirds, to make a rectangle. Roll it out so it’s massive sufficient to fill all the pan and fall over the perimeters. I routinely flip the dough and switch it round whereas rolling it out to maintain it from sticking.

Now drape the dough within the pan. Draping is the best phrase—you need to make sure you don’t stretch the dough in any respect, so be light and beneficiant and don’t fear about creases. They’ll be lined. It’s extra necessary to have an excessive amount of dough, as it is going to shrink within the oven. You may fold the sides again into the pan, or use your rolling pin throughout the highest of the tart pan to chop the surplus off.

Now you’ll blind bake the crust, which will get the crust largely baked, and in the best form, earlier than you add the filling. First, place your tart pan on a cookie sheet, because it wants assist to carry the 2 items of the pan collectively.

Blind baking is easy: Frivolously place a sheet of tin foil on prime of the tart dough, then fill it with beans or pie weights. Place the cookie sheet right into a preheated 400℉ oven for quarter-hour. As soon as completed baking, take away the tray from the oven, and punctiliously pull out the tin foil with the beans nonetheless in it, then put them apart. You re-use the foil and beans in future blind bakes.

Now use a fork to fastidiously poke some holes within the backside of the tart dough, and place it again within the oven for 10 minutes. The holes will assist preserve the dough from effervescent up, however even when it does, if you pull it out, simply stab the bubbles and so they’ll deflate.

And now: cheese. The gorgeous factor about this tart is you possibly can select any cheese you need to go along with the tomatoes. I spent the summer season making tarts loaded with emmental and gruyere, or with a thick layer of pillowy goat cheese and ricotta. A layer of brie could be magical. Gouda and tomatoes are by no means a mistake, and I remorse by no means turning out one with kaseri.

In any case, you’ll need a wholesome layer of cheese within the backside of the tart. A cup of shredded cheese ought to do it, or 8 ounces of goat cheese and ricotta. Distribute it evenly throughout the tart.

Now it’s time for tomato. I discovered the tarts normally required two massive slicing tomatoes or three or 4 medium-sized tomatoes, however you would use 2-3 cups of halved cherry tomatoes as an alternative. The extra various the colours, the higher. I thinly slice the big tomatoes horizontally, ¼-inch or thinner. Whilst you might season them with olive oil or balsamic, and a few recipes name for that, I don’t really feel they require it. Layer the slices into the tart pan; it’s best to simply begin at one finish and transfer to the opposite, altering colours as you go. You don’t have to fill all the tart depth—you need one inch of tomatoes.

Whereas will probably be scrumptious with nothing aside from what you’ve already completed, you possibly can jewel the highest with basil leaves or olive halves, roasted garlic cloves, capers, or anchovies. You may add a layer beneath the tomatoes of caramelized onions or tapenade or tomato jam. This tart is actually versatile.

Mud the highest of the tart with some parmesan and throw it again into the 400℉ oven for 10 minutes to soften the cheese and produce every little thing collectively. The tart will be served room temperature or heat—I swear it’d style higher on day two—and it reheats fantastically.

So earlier than we head indoors for a winter of mealy subpar tomatoes, seize the final slicer from the market or your backyard and bang out a tart to commemorate the tip of summer season.