Rustic Tomato Tart
This tomato pie is inpired by bakery cold pizzas that truly highlight tomatoes. For a strong tomato flavour, cover the crust with a spread made from roasted shallots, tomato paste, red wine and garlic for a true concentration of flavour. For the crust, make a simple shortcrust pastry in the food processor with plenty of […]
Ingredients
- 1/4 cup (60 ml) ice water
- 2 tbsp (30 ml) white wine vinegar
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1/2 cup (35 g) fresh Parmesan cheese, grated
- 1/2 tsp salt
- 2/3 cup (150 g) cold unsalted butter, thinly sliced
- 6 shallots, thinly sliced
- 3 tbsp (45 ml) olive oil
- 2 garlic cloves, finely chopped
- 1/4 cup (60 ml) tomato paste
- 2 tbsp (30 ml) red wine
- 1/2 cup (35 g) fresh Parmesan cheese, grated
- 1/2 cup (25 g) chives, finely chopped
- 2 lb (900 g) tomatoes, cut into slices 1/2 inch (1 cm) thick
- 1 tsp salt
- Fleur de sel
Instructions
- In a small bowl, combine the water and vinegar.
- In a bowl, combine the flour, Parmesan and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water mixture and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
- Shape the dough into a disc and cover with plastic wrap. Refrigerate for 1 hour.
This tomato pie is inpired by bakery cold pizzas that truly highlight tomatoes. For a strong tomato flavour, cover the crust with a spread made from roasted shallots, tomato paste, red wine and garlic for a true concentration of flavour. For the crust, make a simple shortcrust pastry in the food processor with plenty of Parmesan cheese. For the topping, use heirloom tomatoes (which have less water and are more flavourful), and bake to perfection. Be sure to salt the tomatoes beforehand to keep the water from soaking through the dough.