so the last days of summer seem to be upon us. and i don’t feel particularly sentimental about it. you see, down here in texas the summer is fairly brutal, especially this year. we may be approaching close to 60 days of 100 degree (or better) temperatures. and so there is no love lost between me and summer this year. good riddance. sayonara. adios, mofo.
but wait. don’t leave without offering up the last of your tomatoes. i will take them gladly. i will put them in a tart with pesto and mozzarella and offer them up for the last week of summer fest.
provencal tomato tart (serves 6)
don’t let the long list of instructions for the crust scare you off–use your favorite store-bought crust if you can’t be bothered. the tart itself is so easy and versatile: substitute mustard for the pesto, gruyere for the cheese, you get the idea.
adapted from ‘once upon a tart‘ cookbook by frank mentesana & jerome audureau
for the crust:
(or use savory crust of your choice, par-baked)
1 1/4 cups unbleached all-purpose flour
1 1/2 semolina flour (this small addition makes for a fantastic crunch)
1/2 tsp salt
6 tbsp cold unsalted butter, cut into small pieces
1 1/2 tbsp cold solid vegetable shortening, cut into small pieces
small glass of ice water
put the flours and salt in bowl of a food processor fitted with metal blade. pulse a few times to integrate. add the butter and shortening all at once and pulse quite a few times, until mixture forms little balls (like moist crumbs) and no chunks of butter or shortening remain. be sure to use the pulse feature, you do not want to run it continuously and create a paste. dump dough into a large bowl and add 2 tbsp ice water. using your hands, start forming the dough into a ball, adding more water if needed. the dough should just hold together into a ball, you do not want it to be wet. wrap in plastic and flatten into a disc. place in refrigerator for at least 30 minutes.
roll dough out to 1/4″ on a lightly floured board and place gently in tart pan with removable bottom. chill 30 minutes. this will prevent your the sides of your tart from shrinking too much when you bake it.
preheat oven to 400F. prick holes over bottom of tart with the tines of a fork. cover with aluminun foil or parchment paper and weigh down with pie weights or dried beans. bake in center rack in oven for 10 minutes. remove foil or parchment and weights and bake for 5-10 minutes more, until light brown. cool to room temperature on a wire rack.
for the filling:
4-5 tbsp fresh basil pesto
a few handfuls grated mozzarella cheese
6-7 roma tomatoes
a few tsp dried herbes de provence
slice tomatoes and place in colander with a pinch of salt to drain off any excess liquid. spread pesto evenly across bottom of par-baked tart crust. sprinkle cheese over. layer tomatoes like dominoes. scatter herbs atop tomatoes. bake until tomatoes begin to shrivel and cheese melts, about 10-20 minutes.