last chance of the summer tomato tart
so yesterday i was in central co-op for a few hours for their annual “party” where various vendors get to come in and give tastings all around the store. i was there with my new business partner, miki tamura, who is the owner and creator of ladybug organic kitchens – a certified organic company that makes hand made baby food! i’m sure somewhere in the near future i’ll have posts up about various attempts at coming up with recipes for the company (and always welcome suggestions on flavors from moms and dads out there!), but yesterday our tasting left me wanting for tomato pie.
our table was set up right across from the tomatoes in the produce section and i was drooling and dreaming of what i could make with them when i got home the whole time we were standing there 🙂 after being away for what seems like an eternity, i was so excited to get them home and get creative in the kitchen! i had come across a recipe on foodgawker earlier in the day of a tomato tart from 5 and spice that was incredibly simple, and just built upon that recipe.
instead of taking the time to find a gluten free crust recipe, i spotted a pie crust in the freezer section by flying apron (one of my favorite gluten free brands) at the store and decided to take the easy route since we had people coming over for a cookout last night. the sweetness of the crust went surprisingly well with the rest of the tart, although in the future i may opt for a more savory option. i used our new mandolin for the tomatoes and the onions to get them nice and thinly sliced (awesomeness – so much fun to play with!!), and the rest as they say, is history! the end product was incredibly delicious, and as always – when tomas is pleasantly surprised by the tastiness of my creations, i know i have done a bang up job!
makes 1 tart, adapted from 5 and spice
FOR THE CHEESE LAYER:
1 pie shell
8oz mascarpone cheese
1/2 t dried thyme
lemon zest from 1 lemon
juice from 1/2 a lemon
1 T oliv eoil
2 cloves garlic, minced
FOR THE PESTO LAYER:
2 cups basil leaves
1/4-1/2 cup olive oil
3 cloves garlic
FOR THE TOMATO LAYERS:
5 medium-large sized relatively round heirloom tomatoes in various colors, thinly sliced
1/2 small sweet onion, thinly sliced
1/2 cup basil chiffonade
preheat the oven to 350. bake the crust by itself for 20min. after the 20min, lay down the cheese filling first onto the bottom of the crust, spreading evenly. next spread the pesto evenly over the cheese layer.
for the tomato layers, stagger/layer the slices (alternating colors) along the outside of the crust. make another layer of slices on the inside to make one full layer. on top of the tomatoes, spread out half the onion slices evenly. sprinkle with s&p and half the basil. repeat the layers 2 more times, with the top layer being the s&p and basil.
bake again for another 20-25minutes. allow the tart to cool until warm to the touch, then put it in the fridge for an 1-3 hours before serving so the layers can cool and it will be easier to cut.