Rustic Tomato Tart with Einkorn Crust

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Hang On, It’s Still Tomato Season!

Seems like as soon as September hits, people are lining up for pumpkin spice lattes and buying cinnamon scented brooms (those things are so strong smelling!). And, although I did recently post a muffin recipe because the nights are cooling down, the fact is that I still have a bunch of tomatoes to go through. And I’m not complaining.

Some of the cherry tomatoes go into salads (or this tart), the roma’s get canned, and the heirlooms go into sandwiches and this tart. Soon I will pull the tomato plants out to make way for beets and kale, and use the green tomatoes to make green tomato chutney.

Flavors of Rustic Tomato Tart

For this Rustic Tomato Tart I chose to use einkorn flour. Einkorn is an ancient grain that has not been tampered with like traditional wheat. This makes it easier on the digestive system. If you don’t have einkorn flour, I recommend using a sourdough pie crust which can be found in this recipe. You will need to make the pie dough the day before if you choose to go the sourdough route.

The crust is buttery and flaky and so delicious. It holds up perfectly to the wet tomatoes and eggy filling. I use a food processor to make my pie crust, but you can also make it in a large bowl with a pastry cutter or two butter knives. After blending in the butter, salt, and sugar, you’ll add the ice water a little at a time, just until the dough holds together when you squeeze it.

You can press the dough into a tart/pie plan, or roll it out on a floured surface and transfer it over. Either way works. I pressed it into the tart pan, but rolled it out and transferred it to the pie dish, letting the extra edges fold over onto the filling like a galette.

The filling is, of course, sliced heirloom tomatoes or cherry tomatoes (or a combo of the two). They are held together by a mixture of cream cheese, eggs, garlic, and fresh herbs. Feel free to substitute dried herbs for fresh, using a third of the amount. The tart is drizzled with olive oil and baked until set. It can be served warm or at room temperature.

I used a double recipe to get a pie and a tart. The recipe below is for a single.

Before You Go…

Don’t forget about these end of summer favorites! Thanks for reading. Until next time!

Rebekah