Food and Friendship

Santa Barbara

that’s some tart tomato

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Va va voom!  Kaboom! Cue the fireworks!

This year’s Fourth of July celebration started with a fabulous barbeque at Joan’s house, complete with ribs, chicken, corn, ice cream, brownie pudding, and key lime pie.  But before we even took our first bites of all those goodies, a sexy tomato tart arrived, courtesy of our dear friend Carole.  It made a grand entrance and was almost too beautiful to eat.  Almost.  Here’s the recipe.

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Tomato Tart with Herbs
Recipe type: Appetizer
 
Don't be put off by the addition of anchovies, even if you don't normally like them -- you won't taste them and they will disappear in the mixture. Also, try not to be intimidated by the crust which is just a classic pate brisee. It's really easy and has inspired even the most tentative bakers among us [read: Joan] to try it because it was so delicious.
Ingredients
  • For the crust:
  • 2½ cups flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ⅔ cup ice water
  • 8 ounces cold unsalted butter, diced
  • For the tart:
  • ½ cup grated Parmesan or pecorino cheese
  • 4 tablespoons extra virgin olive oil
  • 12 anchovy fillets in oil, drained and finely chopped
  • 3 pounds cherry tomatoes
  • kosher salt and freshly ground black pepper, to taste
  • ¼ cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh oregano
  • freshly grated nutmeg
Instructions
  1. To make the crust:
  2. Before you begin, make a big cross shape with two pieces of plastic wrap.
  3. Put all the dry ingredients (flour, salt, sugar) in the bowl of a food processor.
  4. Add the cubes of butter and pulse, then slowly pour in the ice water until the mixture is the consistency of peas or gravel.
  5. Dump the dough onto the plastic and wrap the dough, pressing it into a disk. Refrigerate for at least an hour. Remove a few minutes before rolling out for the recipe.
  6. To make the tart:
  7. Preheat oven to 400 degrees F.
  8. Roll pastry into a rectangle, approximately 13" x 12". Place on a sheet pan lined with parchment paper.
  9. Shower the pastry with the Parmesan or pecorino and bake for 15 minutes. Remove the pastry from the oven and cool briefly.
  10. Toss tomatoes with the anchovies; add salt and pepper to taste. Spread the tomatoes evenly over the tart.
  11. Combine the parsley, chives, oregano, and nutmeg and sprinkle evenly over the tomatoes.
  12. Return tart to the oven and bake for another 25 minutes. Cool before sliding onto a tray or board to serve.

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Comments

    • Carole, thanks so much for this fabulous recipe and gorgeous picture. A mid-summer inspiration.

  2. You probably have a bounty of tomatoes right now, while we are still looking at tiny little green ones.

    • Take heart Madara, although our cherry tomatoes seem to be producing, we’ve yet to have our larger tomato plants bear fruit – lots of pretty green foliage and blossoms – we’re hopeful!

  3. Hi Goils, This looks and sounds just wonderful! Kathy and I will be sure to make this using our Sun Gold tomatoes this summer. It will be at least another 3 weeks before we have ripe tomatoes here, but we’re keeping the faith for our short and oh, so sweet summer season.

    • Making the tart this afternoon for friends. Hoping it turns out as delicious as Carole’s.

  4. Wow! I didn’t realize there were anchovies in it. It was so tasty! Can’t wait to try making it myself.

  5. You girls out west sure know how to live! This looks scrumptious. Thanks for including such gorgeous pictures. It always helps to see what a dish is supposed to look like.