Tomato-TartJovial Tomato Tart

Tomato Tart Recipe

Ingredients

Einkorn Pie Crust

  • 2½ cups Jovial All-purpose Einkorn Flour
  • 2 sticks butter
  • 1 tsp. sea salt
  • ¼ cup ice water

Tomato Tart Filling:

  • 1 head of garlic
  • 3 tbsp. Jovial Extra Virgin Olive Oil
  • 2 ounces Fontina cheese-shredded
  • 1/8 cup Parmesan cheese
  • 1-1/2 lbs. ripe, firm, medium-sized, tomatoes-sliced ¼” thick
  • coarse salt to taste
  • freshly ground pepper to taste
  • 6 fresh basil leaves
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$9.29
Regular price
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99

Instructions

  1. In the bowl of a food processor add flour and salt. Pulse to combine.
  2. Add butter and pulse until combined but not over-mixed, you should still be able to see pieces of the butter-chunks, (to mix by hand combine dry ingredients in a large mixing bowl then cut in butter with a pastry cutter).
  3. With the machine running, add ice water just until the dough holds together without being wet or sticky, not more than 30 seconds.
  4. Test by squeezing a small amount of the dough together if it’s still too crumbly add a bit more water, one tbsp at a time.
  5. Divide dough in half and place each half on a piece of plastic wrap. Flatten into disks, wrap in plastic, and refrigerate 1 hour or overnight. The dough can be frozen up to a month; thaw overnight in a refrigerator.

Tomato Tart Filling

  1. Preheat oven 350°F.
  2. Place garlic on aluminum foil or in a garlic baker. Drizzle with 1 tbsp of olive oil, if using aluminum foil, encase garlic and seal edges well, and place on a small baking sheet.
  3. Roast in oven until golden brown (about 45-55 minutes) remove from oven and set aside.
  4. Raise oven temperature to 425°F.
  5. When garlic is cool enough to handle, squeeze cloves out of their skins into a small bowl. Mash with a fork and set aside.
  6. On a lightly floured work surface roll out the dough to a 13” round about 1/8” thick. With a dry pastry brush remove excess flour. Fit the dough into a 10” fluted tart pan with a removable bottom, pressing into the edges. Using a rolling pin or a sharp paring knife trim dough flush with the top end of the tart pan; chill tart shell until firm about 30 minutes.
  7. Spread the roasted garlic evenly on the bottom of the chilled shell. Sprinkle with a ¼ cup of the shredded cheese. Shingle the tomato slices in a overlapping circular pattern on top of the cheese. Working from the outer edge toward the center. Season with salt & pepper. Sprinkle with remaining cheeses and drizzle with remaining olive oil.
  8. Reduce oven temp to 400°F and place tart on baking sheet in center rack of oven.
  9. Bake until crust is golden and tomatoes are soft but still retain their shape. Cook time is 45-55 minutes. Cool on wire rack for 20 minutes. Sprinkle fresh basil or arugula on top and serve warm.

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Tomato Tart Recipe