provencal tomato tart

 

tom tart 2

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.

tom tart flours

tom tart crust in pan

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.

tom tart pesto

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.

now, visit a way to garden, matt bites, steamy kitchen, and white on rice couple (and their commenters/participants section!) for other delicious tomato recipes this week!

15 Comments

Filed under appetizer, main dish, side dish

15 responses to “provencal tomato tart

  1. mattbites1

    May I please come over and enjoy this with you? THIS LOOKS FANTASTIC! Anything with a crust and savory rocks my boat. These photos are absolutely beautiful too, btw. I love the lighting!

    And big hugs and thanks for participating this year in Summer Fest!

    • thecosmiccowgirl

      come over anytime. photo compliments coming from you floor me…thank you! i have an extensive lighting system: it is free, but is only available in it’s perfection about once per day. it’s called the sun.

  2. Now that’s the kind of food that makes you wanna slap your granny. Well, you know what I mean…

    off to eat a continental breakfast…Megan

  3. Now I will to to the market tomorrow and buy more and more tomatoes. Thank you, fella cowgirl. This looks like heaven.

  4. Summer has been a mofo, and when will it end? It’s almost worth it though for those tomatoes. Your tart looks fantastic!

  5. That looks gorgeous! Love the idea of spreading pesto underneath the tomatoes. And I’ve got to get one of those rectangular tart pans. Have lots of round ones, but this looks so much better in the rectangular one to contrast with the round tomato slices.

    I took the lazy girl’s route with store bought puff pastry for a gussied up tomato sandwich:

    http://penandfork.wordpress.com/2009/08/18/heirloom-tomato-napoleon/

  6. Oh, your new tart pan!!! That looks Amazing! Yummy to the tummy!

  7. That looks delicious! Anything using fresh summer tomatoes wins :D

  8. thecosmiccowgirl

    thanks, ladies. houston liked this and it didn’t even have meat anywhere near it!

  9. Oh wow, that looks amazing! Definitely something I’m going to try. A huge fan of tarts and there’s something about those long rectangular tins – I adore mine. So elegant! R x

    • thecosmiccowgirl

      yes. the tart pan was a recent purchase. dreamed about it for months before buying…we are a strange breed!

  10. Casey

    this looks great!

  11. Anh

    So beautiful. Summer is coming to Australia, and I will remember this recipe of yours!

    • thecosmiccowgirl

      always forget your seasons are backwards over there. or ours are. either way, i highly recommend it for a great summer dish!

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