There are many, many tomatoes in our yard right now, and as I struggle to shift from supermarket focused person to ‘seasonal go with the flow’ person (harder than it sounds), I’m in the market for recipes that co-incide with my garden’s bounty!
I found this recipe here at Cafe Fernando, which is an adorable blog. He’s got some amazing recipes on there, lives in Turkey but loves San Francisco, and named his blog after the pet on the Golden Girls. He’s got a pomegranate molasses on there I’m planning to try if the pomegranate tree ever fruits. It keeps growing marble sized fruit and then dropping them.
But back to tomatoes! I didn’t really change his recipe except that I used large tomatoes instead of cherry tomatoes and am not as fussy with my pie crust.
For the crust, you can use my whole wheat crust recipe here, or do what I did and go decadent with the white flour. My no-white-flour diet is not going well.
1 1/4 cup white flour (mmm)
1/2 teaspoon salt
1/2 cup (1 stick) of cold butter
Put the flour and salt into a food processor and add the cold butter one small chunk at a time, pulsing in between. Once it turns into a crumb-like consistency, add two tablespoons of cold water slowly through the chute.
Dump it out and form it into a ball, chilling for one hour or more in the fridge. Then press it into a 9″ round dish or pan.
Four ripe tomatoes
10 ounces goat or sheep feta
2 tablespoons olive oil
Salt & pepper
Without pre-baking the crust, crumble 10 ounces of goat or sheep feta onto the crust and top with sliced tomatoes. I sliced them fairly thin and it used about four tomatoes, but actually I would have been happy if they were thicker too, since the dish is so rich as a whole, so it may be more like 5.
Drizzle with 1 tablespoon olive oil and add salt and pepper to taste.
Bake for 40 minutes at 425 degrees, then add the fresh thyme and bake for an additional ten minutes.
Drizzle the remaining olive oil over the tart before it cools.