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Rustic Tomato Tart with Einkorn Crust
Rebekah KukRebekah Kuk

Rustic Tomato Tart with Einkorn Crust

5 from 6 votes
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 slices (1 pie or tart)
Course: Main Course
Cuisine: American
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
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