Heirloom Tomato Tart – My “flours” are not your “flours”

Gabe recently brought me home some really beautiful heirloom tomatoes that he snagged from work (Yay for community gardens!). While I’ve always been a sucker for flowers, sometimes a surprise basket of interesting vegetables means more to me. It reminds me of that scene in Stranger than Fiction when Will Ferrell’s character tries to woo Maggie Gyllenhaal’s character, a baker, with flours…As in “I brought you flours”…Get it?…teehee…But seriously though, one woman’s flowers might be different from another’s. For some, a new book is what’s going to make her smile. For others, it’s a tin of chai tea. Or maybe it’s TARDIS slippers, a chocolate protein shake, or the new Beyonce single. I ain’t judgin’. When you see that your partner has observed, acknowledged, and expressed appreciation for the little things that you’ve shown interest in, however quirky they may be, that’s when you feel special. My flowers just happen to be cool looking produce (among other edible things). Whatever it may be for you, I think the moral of this story is simply, “Man, know thy woman.”

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Get a load of those colors! I’m not exaggerating when I say that each one tasted different than the other – The yellow, more bright and floral; the red, more sweet and meaty. I took one look at these and thought “tomato tart.” But you best believe I ate a good lot of them sliced raw right off the cutting board, with just a sprinkle of sea salt, juices running down my arm and all. Heaven.

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For the dough, I made a sort of standard tart crust but added about 1 1/2 cups of shredded sharp cheddar cheese and some black pepper (because cheese is delicious, especially with tomatoes), and all of this turns into buttery, flakey, savory perfection. I chilled the dough for an hour then rolled it out thin. I then spread on a mixture of herbed goat cheese, mayonnaise, salt, and pepper. On top of that I layered these beautiful tomato slices, alternating colors. Finally, another fine sprinkling of salt and pepper, and some fresh chopped basil. The edges were folded over, leaving a fairly narrow border since I prefer more filling to crust. I baked this at 425 for about 40 minutes.

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The tomato flavors shine bright in this one and the crust is just delicious. This would be great for brunch, or, in my case, a late night dinner. There’s never really a wrong time for delicious food.

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