Over the past few days I have received several emails commenting on my recent Vegas post and the summer dishes I made. While we still have a few weeks left of summer and warm weather, I thought it would be nice to share these recipes for you to enjoy at home! Here is the Summer Tomato Tart.
Summer Tomato Tart (yields 6 to 8 servings)
Ingredients
200 g all purpose flour
200 g parmigiano reggiano
150 g butter
20 g water
20 g olive oil
1 tsp salt
6-8 tomatoes, varying colors if possible
2 large cloves garlic, sliced thin
6 springs oregano
2 tbsp chopped chives
salt and pepper
Method
For the dough, In a large bowl, work the cheese, flour, salt and butter together until they start to come together. Add the olive oil and half the water. Work with your hands until it forms a ball (use the rest of the water only if you need it.) Wrap in plastic and refrigerate for at least two hours.
Slice the tomatoes 1/8 inch think and place on a rack. Sprinkle with salt and peeper and allow tomatoes to sit for 2 to 3 hours until they give up some of their water. Roll out the dough to fit in a 12-inch tart pan. Brush with a little olive oil and layer the tomato slices around the tart shell in a decorative manner. Sprinkle with garlic slices, oregano leaves, chives and a little more olive oil. Bake at 350F for 15 to 20 minutes. Remove from the oven and allow to cool a little before unmolding and slicing.
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