Today was Farmers Market and i always get a little too excited when i see fresh produce. A stand with fat juicy tomatoes got my attention. I was sold. While walking home i was thinking of a recipe that would include my tomatoes and remembered a tomato tart recipe my mom makes.
The name “tart” sounds all sweet and pretty and dainty. This, is not. It will knock your socks off. I changed my moms recipe a bit and i would say that its better, but just a tad better.
I made my own pie crust and I highly recommend making your own if you have the time. It may seem intimidating, but the more you make your own the better and more comfortable you become with the process. trust me on this – making your own dough is really easy once you stop over analyzing and just go with how the dough feels and acts for you in the moment. okay this kinda makes me sound crazy, but read your pie dough, see where its at, add more flour if needed or water if needed- you will get the hang of it! Practice makes perfect. As always enjoy!
– 3/4 teaspoon fine salt
– 1 stick cold unsalted butter, cut into 1/2-inch pieces
– 1/2 cup plus 3 tablespoons Gruyere cheese
– 2 tablespoons extra-virgin olive oil
– 1 large onion, thinly sliced
– 2 1/4 pounds heirloom tomatoes
– Kosher salt
– 1/2 cup shredded mozzarella cheese
– 1/4 Parmesan cheese
– 1/4 cup Greek Yogurt
– 3 tablespoons breadcrumbs
– 3 tablespoons chopped fresh chives
– 3 tablespoons chopped fresh parsley
– 1 teaspoon chopped fresh thyme
– Freshly ground pepper
For the Crust:
– Mix the flour and fine salt in a large bowl.
– Add the butter and 3 tablespoons Gruyere and mix.
– Drizzle in 4 tablespoons ice water and knead until the dough comes together
– Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.
– Put the dough between 2 sheets of parchment paper and roll into a 13-inch round.
– Transfer the dough to a 9 1/2-inch deep-dish pie plate or individual pie plates and crimp the edges.
– Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.
– Line the crust with foil, then fill with dried beans or something to press down the foil. Bake until the edges are golden, about 20 minutes.
– Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes.
– Transfer to a rack to cool.For the filling:
– Thinly slice the tomatoes and toss with 1 teaspoon salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
– Increase the oven temperature to 375 degrees F.
– Combine the remaining gruyere, parmesan, mozzarella, greek yogurt, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each salt and pepper, and the sauteed onion in a bowl.
– Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper.
– Bake until the tomatoes are browned, about 50 minutes.
Top with the remaining 1 tablespoon each chives and parsley.