the most important thing is the crust. please, please don’t substitute the buttery goodness for anything store-bought. if you just get your hands dirty and mix the butter up with your fingers, the crust takes all of five minutes to mix, and i just toss mine in the freezer for 10 minutes to firm it up.for the crust:1 cup plus 2 tablespoons all-purpose flour, plus more for rolling1/2 teaspoon salt 1 teaspoon sugar 8 tablespoons (1 stick) cold unsalted butter (i prefer to use salted butter, but i’m salty like that…and it probably funks up the recipe…choose your own adventure) 3 tablespoons ice cold water, plus more if necessarymix up the dry stuff, then add the butter and work between your fingers until it looks like crumbs. then add the water, tablespoon by tablespoon, as you need it.for the filling? i really just improvised. i had beet greens which i sauteed with olive oil and garlic, i carmelized some onions and added sliced tomatoes to the top with a healthy dose of parmesan, sea salt, and pepper. i baked it at 350 for about an hour. really, nothing fancy at all. and that’s the best part, i think. enjoy!
a tomato tart recipe.June 4, 2009
don’t get me wrong, pies are delicious, but tarts are hands down one of my all time favorite foods. they are so easy to make and so satisfying to eat. when i studied in france in college, the woman i lived with, fabienne, used to make the most delicious tarts. we would enjoy them under the shade of a cherry tree in her yard in toulouse, with the company of her two beautiful daughters. recently, i posted a photo of a tomato tart that made my week and a few of you asked for the recipe! so here it is, a recipe of sorts!