I have to admit something. This recipe came about because of an accident. I was making a pastry dough for a fruit galette, wasn't paying attention and added WAY too much salt. Oops! That is what happens when you're listening to music when you make (most likely Drake if we're being honest right now) and get carried away with the salt and add a full teaspoon instead of 1/4 teaspoon. It was no longer usable for anything sweet so I annoyedly wrapped the dough in plastic wrap and stuffed it in the freezer for later use. Then when Rebecca from Square Meal Round Table emailed about a Summer Ingredient Collaboration with tomatoes, I immediately remembered the ball of savory dough in my freezer AND the time I went to my friend, Margaux's, apartment for dinner and she made an amazing tomato tart. I grabbed the dough out of the freezer, bought some fresh heirloom tomatoes (which are SO good this time of year) and made this super easy tomato tart. I guess this goes to show that just because you mess something up when you're baking doesn't mean it is totally worthless.
Easy Tomato Tart
Pre-heat the oven to 350 degrees F and roll out the tart dough using flour and a rolling pin (or you can roll it out between two sheets of parchment paper. Try to make it into a circular shape, although it doesn't need to be perfect.
Once it's about 1/8 inch think, drizzle some olive oil on it, and layer the tomato slices in the center. Gently fold up the edges of the dough so they overlap the tomatoes. Top with salt, black pepper and basil.
Bake for 35-40 minutes, until the crust is golden brown.
For the Dough:
- 1 1/4 c. flour
- 1 tsp. kosher salt
- 6 tbsp. unsalted butter, very cold and cubed
- 6 tbsp. ice water
- 1/2 tsp. apple cider vinegar
For the filling:
- 3 medium heirloom tomatoes, sliced
- drizzle of olive oil
- sea salt
- black pepper
P.S. there are so many delicious recipes featuring tomatoes from a talented group of foodies! Check them out on Instagram with the hashtag #WeSayTomatoes :-)