Rustic Tomato and Shallot Tart
Rustic Tomato and Shallot Tart
This tart is perfect when tomatoes are in season but also when they aren't. In tomato season, I use large slicing tomatoes or heirloom tomatoes if I can find them. Out of tomato season, I suggest paste style tomatoes or even use grape or cherry tomatoes, halved instead of sliced. The tart can be made without a tart pan because we are just shaping it on a half sheet tray. Make sure to use parchment paper. I love flaky salt (Maldon is perfect) for this recipe but if you are using kosher salt, just be more sparing with your pinches so the dish doesn't turn out too salty. This tart tastes like a pizza but with a buttery crust. It is always gone the day I make it. Serve with a side salad for a perfect lunch or brunch.
Ingredients
Equipment
Method
For the Flaky Crust
- Combine the butter and flour into a food processor. Pulse until the dough looks like fine sand. If you do not have a food processor, combine the butter into the flour using your hands or smash with a fork until the dough looks like fine sand. If you are using unsalted butter, add 1/4 tsp of salt to the mixture.
- Add the ice cold water 1 tbsp at a time until a dough ball comes together. I like to add a tbsp, then pulse the food processor a few times. Then continue adding until a shaggy balls forms. Wrap in parchment paper and allow to rest in the fridge for at lest 30 minutes before rolling out.
To assemble the tart
- Preheat the oven to 400 F.
- Roll out the dough to about 1/4 inch thickness. I like the roll out the dough between 2 sheets of parchment paper. You will want to bake the tart on a sheet of parchment paper.
- The tart will be about 8 inches in diameter so you want the crust about double that diameter to have enough crust to fold up over the filling. Prick the dough with a fork.
- Slice the tomato and shallot thinly. If you are using fresh thyme, remove the leaves from the stem.
- Start layering the tomatoes in about an 8 inch circle in the center of the crust. Sprinkle a pinch of flaky salt and fresh cracked pepper over the tomatoes then drizzle some olive oil. Sprinkle some thyme over the tomatoes.
- Then layer the shallots over the top of the tomatoes. Again sprinkle with flaky salt, pepper, thyme and drizzle with olive oil.
- Use the parchment paper to help you fold up the sides of the tart.
- After folding up all the edges, brush the crust with milk.
- Sprinkle over more flaky salt, fresh crackled pepper and some parmesan cheese.
- Bake on 400 F for 40-45 minutes until the crust is golden. Allow to cool a few minutes before slicing.
Nutrition
Notes
