Heirloom Tomato Tart

005I love my kitchen garden, even at this time of year when many plants are reaching the end of the season.  The weeks during which I can harvest a few fresh tomatoes everyday are second only to the mostly year round abundance of my herb garden.  I have fallen in love with Heirloom tomatoes – their odd shapes, deep rich colors, and variety of mouth watering tastes.  My favorites are Cherokee Purple, Arkansas Traveler and Old German – which are the varieties I used in this delicious savory tart.  Last year Joe gave me a wonderful cookbook titled Harvest to Heat, cooking with America’s Best Chefs, Farmers, and Artisans, compiled by Darryl Estrine and Kelly Kochendorfer. The book jacket features a photo of this pie that made me want to make it  My version is much simpler, but the Creme Fraiche Galette with Heirloom Tomatoes would certainly have some extra layers of flavor and flair!  I found that recipe at several online links.  Here is the original, by Naomi Pomeroy:

http://www.finecooking.com/recipes/creme-fraiche-galette-heirloom-tomatoes.aspx

Here is my quick-to-fix version!

  • 1 prepared pie crust (I used Pillsbury refrigerated crust, rolled – found in the refrigerated section of the market, not in the freezer, and NOT in a foil pan)
  • 3-4 tomatoes, a combination of sliced heirloom tomatoes and other tomatoes, sliced.  If your tomatoes are small, you will need more.
  • 1/3 lb.  manchego cheese, grated
  • coarse ground sea salt

Set refrigerated pie crust roll out for at least 15 minutes to soften. (There will be 2 in the package, use only one).

Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain so they will dry out a bit.

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Heat oven to 425°F.  Dust a pastry sheet or tea towel with flour, and unroll the pie crust, pressing into a 12-inch round about 1/8-inch thick. Slide a rimless baking sheet under the dough. Leaving a  2 to 3-inch border, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.

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Bake the tart until golden brown, 30 to 35 minutes. Let cool for about 10 minutes before slicing.  Drizzle with olive oil and garnish with mint or basil if desired.  Wonderful served with fresh greens and vinaigrette.

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