Rustic Tomato Tarts
Thanks so much to Kate for bringing these over as an amazing appetizer to one of our summer barbecues! Borrowed from, ‘Whitewater Cooks at Home’, by Shelley Adams, I then served these tarts at several other outdoor gatherings and absolutely everyone wanted the recipe! The cornmeal crust is everything, so do yourself a favor and double it so that you’re moments away from more goodness when you have a craving – enjoy!
Cornmeal Pastry – for 2 tarts
1/4 c. EACH sour cream AND ice water
1 c. flour AND 1/3 c. cornmeal AND 1/2 t. salt
1/2 c. cold butter, cut into cubes
6 medium tomatoes, thinly sliced and laid out on a paper towel lined baking sheet to drain and dry
~300 g (10 oz) crumbled goat cheese
1 large bunch of fresh basil, roughly chopped
~1/2 c. freshly grated Parmesan
freshly ground pepper to taste
For the pastry – stir the sour cream and ice water together in a small bowl and measure the flour, cornmeal and salt into the bowl of your food processor (you could easily do this by hand, but I always double this crust recipe and the food processor is crazy quick).
Pulse the dry ingredients a quick 2 times, add in the cold butter and pulse again until crumbs are formed. Scrape in the sour cream and water mix and pulse until a dough comes together. Open the lid and scrape down the sides if needed, but forming a dough ball should take mere moments.
Weigh the dough and divide it into 2 equal portions, pat each portion into a disc, wrap well and refrigerate for at least a couple of hours. This pastry is a perfect step to complete the day ahead if you’re able to.
To assemble the tarts – roll out the dough into 2 circles (10 to 12 inches each) on a lightly floured surface (or a plastic wrap lined counter), sprinkle a titch of corn meal on a large, parchment lined baking sheet and preheat the oven to 375. I actually rolled out the dough first thing in the morning so assembly was super quick when guests arrived.
If you’re using a large baking sheet, both tarts should fit, so lay out the pastry circles on the corn meal sprinkled parchment and don’t worry about overlap at the moment, you’ll be folding up the edges.
Generously scatter goat cheese and basil on the rolled out dough, leaving a 1-inch border. Arrange the dry tomato slices prettily over each and then generously sprinkle with Parmesan and freshly ground pepper. Fold up the edges – and remember that these are called ‘rustic’ for a reason – pinching any bits as needed to help it all hold together. Bake for about 30 minutes until the edges are crisp and golden and the the middles are bubbling and then take the tarts out and leave them to set and cool for about 10 minutes before slicing. To serve – cut into pizza-like slices and watch them disappear!