• About Me
  • About Me
  • Meal Plans
  • Privacy Policy
  • Privacy Policy
  • Travel
A Kuk's Kitchen

Vibrant health, one bite at a time.

  • About Me
  • About Me
  • Meal Plans
  • Privacy Policy
  • Privacy Policy
  • Travel
Dinner  /  September 8, 2022

Rustic Tomato Tart with Einkorn Crust

by Rebekah Kuk
Rustic Tomato Tart with Einkorn Crust
Rustic Tomato Tart with Einkorn Crust
Jump to Recipe

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.

Add just enough ice water so the dough holds together when squeezed.

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.

I pressed the dough into the tart pan, but for the tart pan, rolled it out.

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.

My tomato pie is kind of like a cross between a galette and a pie.
So delicious: buttery crust, juicy tomatoes, creamy filling, and drizzled with olive oil.

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

Rustic Tomato Tart with Einkorn Crust
Rustic Tomato Tart with Einkorn Crust

Before You Go…

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

Rebekah

1
Delicious squash fritters
Quinoa Squash Fritters
A delicious way to use a lot of summer squash. Quinoa packs in some extra protein.
Check out this recipe
2
Baked Ratatouille with Turkey Sausages
Baked Ratatouille with Turkey Sausages
A beautiful dish featuring the best of summer produce: tomatoes, eggplant, bell pepper, garlic, and fresh herbs, along with savory homemade turkey sausage.
Check out this recipe
3
Classic Genovese Pesto
Basil Walnut Pesto
This, to me, is the epitome of summer! Fresh pesto using basil from the garden goes well with pasta, bread, salad, eggs, and pretty much anything you can think of.
Check out this recipe
Rustic Tomato Tart with Einkorn Crust

Rustic Tomato Tart with Einkorn Crust

Rebekah KukRebekah Kuk
A beautiful, savory way to use summer's best produce: tomatoes! Choose either heirloom or cherry tomatoes with a combination of cream cheese, eggs, and garlic in a buttery Einkorn crust.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Course Main Course
Cuisine American
Servings 8 slices (1 pie or tart)

Equipment

  • Tart pan or pie pan
  • Food Processor for pie crust; can also make by hand

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Ancient Grains, Seasonal, Summer, Traditional, Vegetarian
Tried this recipe?Let us know how it was!
Raw Milk Yogurt
A Kuk's Kitchen
Vibrant Health, One Bite at a Time

Hello! It's a pleasure to meet you.

Sign up to receive a Free Meal Plan featuring Five 30 Minute Meals, as well as awesome content in your inbox, every month.

We don’t spam! Read our privacy policy for more info.

You're on the list! Check your inbox or spam folder to confirm your subscription.

Tags

  • Ancient Grains
  • Seasonal
  • Summer
  • Traditional
  • Whole Grain

Post navigation

The Quintessential Tomato Sandwich
Sheet Pan Pork Chops, Butternut, and Green Beans

6 comments

  • Nicole
    September 8, 2022

    5 stars
    This is such an incredible way to use up those fresh, ripe tomatoes!!

    Reply
  • Gen
    September 8, 2022

    5 stars
    This was a fun project for a Sunday evening. It came out beautifully and we loved it!

    Reply
  • Jennifer
    September 9, 2022

    5 stars
    This was amazing! I needed a show-stopping starter, and this hit the spot! I loved all the flavors and the tomatoes were the star!

    Reply
  • Amanda
    September 9, 2022

    5 stars
    This is one delicious tart! I had some heirloom tomatoes to use, and this was perfect. I just loved the fresh flavor the herbs added. Great summer recipe!

    Reply
  • MacKenzie
    September 11, 2022

    5 stars
    This is beautiful and delicious. Even my picky eaters enjoyed.

    Reply
  • Shelby
    September 11, 2022

    5 stars
    We still have SO many tomatoes so it’s definitely still tomato season haha. This tart makes such a yummy appetizer (though I totally ate it for breakfast too).

    Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Recent Comments

  • Rebekah Kuk on Beef and Sweet Potato Saute – Low Histamine and Anti Candida
  • Kat on Beef and Sweet Potato Saute – Low Histamine and Anti Candida
  • Rebekah Kuk on Salad Dressing for Candida Diet
  • Stephanie on Salad Dressing for Candida Diet
  • Kimberly on Sweet and Crunchy Animal Based Granola

Pages

  • About Me
  • About Me
  • Meal Plans
  • Privacy Policy
  • Privacy Policy
  • Travel

Categories

  • Animal Based
  • Appetizer
  • Beans
  • Beverage
  • Bread
  • Breakfast
  • Brunch
  • Cake
  • Casserole
  • Cheese
  • Chickens
  • Christmas
  • Condiment
  • Cookie
  • Dessert
  • Dinner
  • DIY
  • Egg-Free
  • Eggs
  • Fall
  • Garden
  • Gluten-Free
  • Grain Free
  • Gratitude
  • Healthy Habits
  • Jam
  • Kitchen Basics
  • Lunch
  • Lunch For the Week
  • Make Ahead
  • Nut-Free
  • Nuts
  • Paleo
  • Pest Control
  • picnic
  • Potatoes
  • Preserving
  • Road Trip
  • Salad
  • Sandwich
  • Side
  • Slow Cooker
  • Smoothie
  • Snack
  • Soup
  • sourdough
  • Spain
  • Spring
  • Summer
  • Thrift
  • tortillas
  • Travel
  • Uncategorized
  • Vegan
  • Vegetables
  • Vegetarian
  • Year End Review

Recent Posts

  • Simple Sourdough Bread for Busy People
  • Slow Cooker Beef Shank Stew
  • Simple Make Ahead Meals
  • Easy Thanksgiving Meal Plan
  • Butternut Squash and Ground Beef Casserole

Archives

  • October 2023
  • May 2023
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • March 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • August 2015
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • January 2014
  • October 2013
  • August 2013
  • March 2013
  • January 2013
  • December 2012
  • September 2012
  • August 2012
  • July 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • November 2011
  • October 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • February 2011
  • January 2011
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • April 2010
  • March 2010
  • February 2010
  • November 2009
  • October 2009
  • September 2009
  • August 2009
  • July 2009
  • June 2009
  • May 2009
  • April 2009
  • Elara by LyraThemes
  • Made by LyraThemes.com
Cleantalk Pixel
RSS
Follow by Email
Facebook
fb-share-icon
Twitter
Post on X