Heirloom Tomato Tart
Heirloom tomatoes, parmesan cheese, and fresh basil get a perfumed seasoning with Borneo. The long floral finish of long pepper with lemon and mace bring a seasonal favorite to a new level.
Heirloom Tomato Tart
Category
Appetizer
Servings/Yield
8
Author
Helen Park
Heirloom tomatoes, parmesan cheese, and fresh basil get a perfumed seasoning with Borneo. The long floral finish of long pepper with lemon and mace bring a seasonal favorite to a new level.
Ingredients
¾ cup grated parmesan cheese (70 g)
1 pound medium and small-sized heirloom tomatoes (453 g)
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1 Tbsp Borneo blend (6 g)
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1 T Olive oil (14 g)
½ tsp tapioca starch
bunch fresh basil
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½ cup Oz Marinated Onion
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Salt to taste
1 ¼ cup all-purpose flour (150g)
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¼ tsp fine sea salt
½ tsp baking powder
8 Tbsp unsalted butter, very cold, and cut into cubes (113 g)
2-4 Tbsp ice water (30-60g)
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1 Tbsp Oz spice blend
- 1 cup red onion, small dice (150g)
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½ tsp fine sea salt
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2 Tbsp balsamic vinegar (30g)
- 2 Tbsp olive oil (30g)
For the filling
1 batch of Basic Butter pie dough
Oz Marinated Onion
Directions
Prepare a baking sheet with a piece of parchment paper to line the bottom.
For the crust
Using a food processor, pulse the flour, sea salt, and baking powder together to combine.
Add the butter and keep pulsing until the flour resembles wet sand with small pea-size or smaller lumps of butter.
Pulse in one tablespoon of ice water at a time. After adding two spoonfuls of water, check by opening the lid and trying to clump the mixture together in your hand. If it’s still too dry, add another tablespoon of water and pulse again. If it’s just barely holding together, move onto the next step.
To form the dough, lay a big square of plastic wrap down onto your work surface and deposit the crumbly mixture into the center.
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Gather the corner and sides of the plastic and push the dough into the center and flatten to form a disk. This brings the dough together without overworking the mix or risking any melting from too much warm hand contact.
As you bring the plastic in to the center to make the dough, make sure to press out excess air.
Refrigerate the dough for at least an hour, or up to two days, to give the dough time to rest and the flour time to hydrate.
While getting ready to roll out your crust, take your dough out and let it come up to a rollable temperature.
Lightly flour your work surface and rolling pin and roll the dough out into a 9"x12" rectangle. Use more flour sparingly, as needed, to keep the dough from sticking to the surface or the rolling pin.
Transfer the dough to your prepared parchment paper.
Fold each of the sides in by half an inch and give it a gentle press to flatten.
Going around the edges of the dough, crimp the dough between your two forefingers and thumb like a classic pie crust.
Move the dough and paper onto the baking tray and spread the parmesan to cover the bottom of the tart shell.
To assemble the tart
Cut the medium sized tomatoes into 1” thick slices. Small tomatoes can be cut in half or left whole if they are less than 1” thick.
Arrange the cut tomatoes in a flat layer in the prepared shell.
In a small bowl mix all of the remaining filling ingredients well to combine. Brush over the tomatoes in the tart using all of the mixture and making sure all tomatoes getting a brushing of the seasoning liquid.
Place the tray with the tart into the refrigerator to rest and chill for 15 minutes.
Preheat the oven to 400°F.
Bake the tart for 15 minutes, turn the tray, then bake for another 12-15 minutes, or until the dough is cooked through and golden brown.
Allow to cool half an hour prior to cutting to let the crust and juices set.
Garnish with fresh basil leaves, Oz marinated onions, and season with salt before serving.
Recipe Note
Recipe Notes
If you are making the dough using stand mixer use the paddle attachment and mix the dry ingredients together. On the lowest setting, add in the butter and keep mixing until the butter becomes pea sized or smaller. Keep mixing on low speed and add one tablespoon of water at a time and then continue with the steps listed above.
If making the dough by hand, mix the dry ingredients in a large bowl and add the cold butter cubes. Smash the cubes with flour between your hands and tips of fingers until the size of the butter becomes about pea sized. Continue adding the water tablespoon at a time following the directions above.
I made the shape in this free form crimped rectangle, but the dough can easily be shaped into the classic round fold over edges shape or fitted into a pie pan.
Keep in mind that the better the butter quality the better the dough will taste so choose good flavorful butter when possible.
Here are the Oz Marinated Onion and Basic Butter Pie Dough recipe for your reference.
Variations and Ideas
The tart can also be made with fresh plum tomatoes instead of heirloom tomatoes. Slice the tomatoes crosswise 1” thick and complete the tart as directed.
Questions? Contact helen@laboiteny.com
