by Gabi Moskowitz
Prep Time 0:45
Cook Time 0:30
Last night before bed, I watched an episode of True Blood, and I thought to myself that it’s a very good thing that vampires don’t exist (they don’t, right?), because I would probably be very easy to glamour. Gorgeous, ripe summer tomatoes, for example, currently have me completely seduced. I think about them all the time; how will I get more? When will I eat my next one? How juicy and delicious will it be? I guess this easy, free-form tart is my way of having my way with summer’s most delicious fruit.
- ingredients
- 1 cup flour, plus more for rolling Pantry
- 1 very cold stick butter, cut into pieces $1
- salt Pantry
- 1/8 cup ice water
- 4 Roma (plum) tomatoes, halved lengthwise $2
- olive oil Pantry
- 1 handful fresh basil leaves, torn into small pieces $1
- 4 oz. crumbled feta $4 for 8 oz.
- freshly ground pepper Pantry
Total Cost of Ingredients $7
Directions
Preheat oven to 400 degrees F.
Lightly dust a baking sheet with flour. Set aside.
Arrange tomato halves on a separate baking sheet. Drizzle liberally with olive oil and sprinkle lightly with salt. Bake for 20-25 minutes or until tomatoes are very fragrant and slightly shriveled. Allow to cool slightly (leave oven on—you’ll use the same temperature later in the recipe).
While tomatoes roast, combine flour, butter and a pinch of salt in a food processor. Pulse until mixture resembles small peas. Slowly stream 1/8 cup ice water with machine running, just until dough comes together (you may need slightly more or less—just pay attention to the dough). Remove dough from machine, dust ball lightly with flour, place in a bowl and immediately refrigerate for 15 minutes.
On a floured surface, use a floured rolling pin to roll dough into a 10” circle. Transfer to floured baking sheet.
Sprinkle half of the crumbled feta over the center of the dough, leaving a 3” border. Arrange the tomato halves over the first layer of feta. Sprinkle with more feta and top with the torn basil, a sprinkle of salt and pepper. Gently drape the border of dough over the crust to make a loosely decorative edge. Brush top of dough with olive oil and sprinkle with salt.
Bake tart for 25-30 minutes at 400 degrees F, or until filling is bubbly and crust is golden. Allow to cool.
Serve warm or chilled.
Serves 3-4,
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What They're Saying
cheesemonkeysf, on Jul 5, 03:03 PM, wrote:
This sounds great, and your photography and food styling make it look gorgeous! We will definitely have to try this one.
Nancy, on Jul 28, 07:20 PM, wrote:
I modified the filling, using mozzarella and a little cheddar instead of feta. I also added some chopped fresh thyme and oregano, sprinkled on top of the tomatoes, before the last of the cheese was added. I cut the basil into little strips (don’t remember the word for that) instead of using torn leaves, and added the basil with the thyme and oregano. I probably used less basil that what the recipe called for but I think herbs can be used to each person’s preference anyway.
This was a yummy, yummy tart! Roasting the tomatoes really brought out their sweetness. Just lovely. Will be making again. I even roasted some more tomatoes this evening and put them in the freezer so I have them when I want to make this tart again.