I make a rustic fruit-filled tart all year long. In the fall, I use apples and pears. In the summer, I use peaches and plums. Instead of a tart pan, I just use a sheet pan and gently fold the edges around whatever filling I’m using.
But as I stared at a the bowl of tomatoes on my countertop, I thought, “What if I made the same tart with summer vegetables?”
I adjusted the crust a little, cutting down the sugar (but not eliminating it because it helps the crust brown and balances the flavors).
For the filling, I tried a few variations: thinly sliced summer squash tossed with garlic and herbs and fresh-from-the-garden tomatoes.
It works. Think of the tart as an eggless quiche and a delicious way to use up that summer produce that seems to reproducing right in front of our eyes. Serve slices with a fresh green salad. The leftovers make wonderful packed lunches, too.
Below is the tomato tart with a zucchini variation, but you could use all kinds of fillings. Use it as a springboard for your imagination and share your best creations.
Makes 6 servings
While I hate to waste the juices, draining the tomato slices even slightly helps keep the crust crisp. Alternate colors of tomatoes for a pretty presentation.
11/4 cups flour
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup chilled unsalted butter, cut into cubes
3 to 4 tablespoons ice water
2 ripe tomatoes, thinly sliced
1 tablespoon flour
2 tablespoons grated Parmesan cheese
Freshly ground black pepper
Thinly sliced fresh basil
To make crust: Combine flour, salt and sugar in the bowl of a food processor. Add butter. Cut in using on/off turns until the mixture resembles coarse meal. Add 3 tablespoons water. Process briefly to blend. If dough seems dry, add remaining water by teaspoonfuls until dough just holds together.
Gather dough into a ball. Flatten into a disk. Wrap in plastic and refrigerate at least 1 hour or up to 1 day.
To make filling: Preheat oven to 400 degrees.
Lay tomato slices on layers of paper towels. Pat tops of slices dry with additional paper towels.
Roll out dough on a lightly floured surface to a 12-inch round. Transfer to a baking sheet lined with parchment paper or a silicone liner.
Combine flour, 1 tablespoon Parmesan and black pepper to taste in a small bowl. Sprinkle over bottom of dough, leaving a 2-inch border all the way around. Arrange tomato slices in concentric circles over flour mixture. Season with salt and pepper. Fold dough border in gently toward the center, pleating as you go. Drizzle tomatoes with olive oil.
Bake until dough is golden brown and tomatoes are bubbly, about 50 minutes to 1 hour. Sprinkle with remaining 1 tablespoon Parmesan and herbs. Serve warm or at room temperature.
Zucchini Tart: Thinly slice 2 zucchini. Toss with 1 tablespoon olive oil, 1 tablespoon chopped fresh thyme and 1 garlic clove, minced. Roll out dough as described above. Sprinkle center with flour-cheese mixture as above. Continue as above, folding and baking tart.