Tuesday, July 26, 2011
Hanover Tomato Tart
So many wonderful things to do with the abundance of Hanover Tomatoes!! On top of that, I had the good fortune of visiting the Piedmont Triad Farmer's Market last week and found some wonderful heirloom tomatoes including Cherokee Purple, German Johnson, Golden Girl and Pink! My dearest friend, Lisa Bendt, celebrated her 29th birthday (again...hee hee) on the 19th of July and if you know me very well, that is all it took for me to head on down to Kernersville, NC for a visit!
I used my Hanover Tomatoes for the following tart recipe as they were threatening to overripe on me. If you don't want to make your own Pate Brisee, you can substitute a premade pie crust.
Start with your Pate Brisee. Make sure it is nice and chilled!
Rub all that garlicky goodness on your chilled pastry!
Top with Le Gruyere...
Layer with slices of tomatoes...different varieties make for a colorful tart!
Let the tart cool for approximately 20 minutes.
Unmold and use a serrated knife to cut yourself a piece of this melt in your mouth goodness!!
Hanover Tomato Tart
Makes 2 9" tarts
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 cup unsalted butter, chilled and cubed
3/4 cup ice water
Combine flour, sugar and salt in food processor fitted with the dough blade. Add cold butter until the mixture looks like cornmeal. With processor on, add the ice water in a steady stream. (May not need all the ice water) Dough will come together in a ball. Stop processor and remove dough. Divide into 2 balls. Flatten and wrap in plastic. Store in refrigerator for 30 or until ready to use. After 30 minutes, you can roll out and fill tart pan and put back into refrigerator if desired.
1 head of garlic
3 tablespoons good olive oil
1 Pate Brisee tart shell
1/2 cup Gruyere, grated
1/2 cup Italian Fontina, grated
4 medium Hanover Tomatoes, cored and sliced 1/4"
Sea Salt and Freshly Ground Pepper
Cut a little bit off the top of the head of garlic. Drizzle with olive oil and roast in a small ovenproof dish at 350 for approximately 40 minutes. Remove and let cool. Squeeze garlic cloves into another dish and mash with a fork. You can even add a bit of olive oil to make it more spreadable if desired.
Spread garlic in the bottom of chilled tart shell. Sprinkle Gruyere on shell. Layer tomato slices. Sprinkle with salt and pepper. Top with Fontina. Bake at 400 until cheese is lightly browned and bubbly. Remove and let rest at room temperature for about 20 minutes as this make it easier to slice and serve. This tart is just as good the next day cold from the refrigerator.
Try substituting your favorite cheese(s)!