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!
Rustic Tomato Tart with Einkorn Crust
- Tart pan or pie pan
- Food Processor for pie crust; can also make by hand
- 2.5 cups Einkorn flour 12-14 oz.
- 1 tsp sea salt
- 1 tsp coconut sugar or honey
- 1 cup cold butter cut into pieces; I use salted, but unsalted works too
- 1/2 cup ice water
- 1.5 lbs ripe heirloom or cherry tomatoes, or combination
- 1/8 tsp additional salt for filling
- 8 grinds fresh ground black pepper or 1/8 tsp
- 2 cloves garlic minced
- 1 tbsp fresh herbs or 1 tsp dried
- 2 eggs
- 4 oz. cream cheese half a traditional package
- olive oil to drizzle
- Preheat oven to 350 degrees Fahrenheit. Add flour, sugar, and salt to bowl of food processer and pulse to combine. Add butter, pulsing until it resembles a coarse meal. With machine running, drizzle in half of the ice water. Pause to check the dough. If it holds together when squeezed, it's done. If not, add more ice water with machine running. Tip out dough mixture into a large bowl and squeeze into a ball. Alternately, combine crust ingredients into a bowl (minus the ice water) and use a pastry cutter or two butter knives to mix in butter. Add ice water until dough holds together. Press into tart or pie dish and keep in fridge until ready to use.
- Slice heirloom tomatoes into 1/4 inch slices (if using cherry tomatoes, keep those whole). Mince garlic. Whisk together softened cream cheese with eggs, salt, pepper, garlic, and herbs.
- Remove crust from fridge. Arrange sliced tomatoes (or dump in cherry tomatoes) and pour egg and cheese mixture over top. Drizzle olive oil over it. Bake for 45-50 minutes until slightly golden. Serve warm or at room temperature.