Thursday, September 8, 2011

Cherry tomato tart

It finally happened. The tomato harvest came in.

I'm now hip-deep in tomatoes.

Most of them are cherry tomatoes (granted, enormous juicy heirloom cherry tomatoes), so I don't have quite enough big tomatoes to freeze/can in mass quantities. So when I found this recipe, I thought it would be a lifesaver.

Caveat: because my cherry tomatoes are SO big and juicy, this tart ended up tasting more like stewed tomatoes on crust. That's not necessarily a bad thing, and if you're using normal-sized cherry or grape tomatoes, you won't have that problem. It's just that there wasn't a lot of shriveling happening with this tart. So when it was done, I added a handful of crumbled blue cheese, to offset the tomato flavor.

1 1/2 cups flour
7 tablespoons cold butter, in pieces
1/2 cup heavy cream

Pulse the flour and salt together with the butter in a food processor until the mixture resembles crumbs. Add the cream, and pulse until the dough just comes together.

Turn out on a floured surface, and work/knead just until it resembles a ball of dough. (You may think you need to add more cream; try to resist this urge. You will be able to incorporate all the crumbs into a dough ball, I promise.) Wrap in plastic and refrigerate for at least 30 minutes.

Roll the chilled dough out (it will act like regular dough now), and press into a buttered tart pan.

1-2 pints cherry tomatoes
Crumbled blue cheese (optional)

Mound the tomatoes in the crust and bake at 325 for an hour and forty minutes. Top with slivered fresh basil and blue cheese, and serve.

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