SUMMER TOMATO TART
By: Chelsea Market Original
This beautiful and delicious tart is perfect for when summer tomatoes and basil are abundant. Serve it warm or at room temperature, it is sure to be a crowd pleaser.
Ingredients: Serves 6 as a Main Course, 8 as an Appetizer
FOR THE DOUGH:
1 2/3 cups (210 g) unbleached all-purpose flour, plus extra for dusting
1/2 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks / 140 g) cold unsalted butter, cut into 1/2 inch (12-mm) cubes
1/3 cup (75ml) ice water, as needed
FOR THE ROASTED GARLIC:
1 large head of garlic
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
FOR THE TART:
2 large or 4 small red and yellow heirloom tomatoes
1 cup (120g) shredded fontina cheese
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh basil
*** Special Equipment: 9 inch (23 cm) tart pan with removable bottom ; dried beans or pie weights***
Directions:
1. Pulse the flour and salt together in a food processor a few times just to combine.
2. Add the butter and pulse about 10 times, until the mixture resembles coarse meal with some pea size pieces of butter. Transfer the mixture to a bowl.
3. Gradually stir the water (start with less than the full amount; you may need more or less water) into the flour mixture until it clumps together.
4. Gather the dough into a thick disk and wrap it with plastic wrap. Refrigerate the dough for 1 to 2 hours.
5. Position the middle rack in the center of the oven and preheat the oven to 400 F (205 C)
6. On a lightly floured work surface, roll out the dough into a 1/8 inch (3cm) thick round about 12 inches (30.5cm) in diameter.
7. Fit into a 9-inch (23cm) tart pan with a removable bottom (a pie pan works as well) being sure that the dough fits snugly in the corners of the pan without stretching.
8. Trim off excess dough so the dough is flush with the top of the pan.
9. Pierce the dough all over with a fork. Freeze for 15 – 30 minutes.
10. Cut the garlic head in half crosswise, without breaking up the clusters of cloves. Place halves cut side up on a piece of aluminum foil and drizzle them with oil. Reshape the garlic into its original head and wrap in foil. Place garlic in oven.
11. Remove dough from freezer and line the dough in the pan with a 15 inch (38 cm) round of parchment paper. Top the paper with pastry weights or dried beans to fill the shell. Place the pan on a rimmed baking sheet and transfer to the oven.
12. Bake until the visible edges of the dough look set and are beginning to brown, about 20 minutes. Lift off the paper with the weights. Pierce the dough again and continue baking until the dough is lightly browned, about 5 additional minutes.
13. Remove from the oven and let it cool on a baking sheet.
14. Continue baking the garlic for another 20 minutes, until the flesh is very tender and a deep beige.
15. Remove it from the oven, unwrap garlic, and let it cook until it is easy to handle. Increase the oven temperature to 425 F (220 C),
16. Squeeze the garlic flesh out of its peels into a small bowl, and mash with a fork. Season with salt and pepper.
17. Slice the tomatoes into 1/2 -inch- (12mm) thick slices. Spread them on paper towels and let them drain briefly on both cut sides.
18. Using a small offset spatula or the back of a spoon, spread the mashed garlic evenly in the bottom of the tart shell.
19. Sprinkle ¾ cup (90g) of the fontina on top of the garlic
20. Arranging the alternating colors of the tomato slices in overlapping circles in the half shell. Season with salt and pepper.
21. Sprinkle the remaining fontina cheese and drizzle with oil.
22. Return the tart to the oven and bake until the tomatoes are lightly browned, and cheese is melted, 20 to 25 minutes. Let it cool in the pan for 10 minutes.
23. Sprinkle with basil and serve!
Courtesy of Abrams Books