It is unseasonably warm this past week-end, so fall food seems out of place. And yet it’s harvest season. So have a compromise : tomato tart. Light and refreshing even when eaten warm.
1 stick salted butter
1 cup all purpose flour
1/2 teaspoon paprika
1/4 cup cold water
4 ripe tomatoes
1/2 red onion
1 teaspoon herbes de provences
1/2 teaspoon vegetable spices (your choice)
pinch of sugar
salt and pepper.
1. Cut the butter into small chunks and put it in the freezer for 10-15 minutes.
2. In a food processor, combine the flour and paprika. Pulse to mix.
3. Add the frozen butter. You want to work fairly quickly for this part and keep the dough/butter as cold as possible.
4. Pulse a few times, just until the flours and butter reach a mealy texture. it’s fine if small pea sized chunks of butter remain.
5. Add the water in 2 steps, pulsing a few times with each addition. You don’t want to overwork it. As soon as it keeps it’s shape when pinched, you are done. It will look kind of pebbly.
6. Transfer to a large ziploc bag, pressing down until it forms a ball. Put in the fridge to chill for an hour or so.
7. Once the dough has chilled, turn the oven on to 425F.
Roll out the dough to between 1/4″ to 1/8″ thick.
8. Transfer to a tart dish. Press down at the bottom and in the ceases, make sure it’s well distributed. Any cracks or missing part can be fixed at this point.
9. Roll over the edge of the dish to trim away the excess dough.
10. Using a fork, prick holes all over the bottom of the dough.
Cut a bit of parchment paper larger then the dish. Put it on the dough and fill with pie weights (or dried beans you don’t intend on cooking).
11. Blind bake with the weights for 10 minutes. Then -carefully- remove the parchment paper and the weights.
12. Return to the oven for a further 10 minutes until golden all over. It will shrink a bit. If you want to minimize that allow more time with the weights.
13. Allow the crust to cool fully. Turn the oven down to 350F
Once cooled slice the first two tomatoes and layers on the crust.
14. Season with salt and pepper. Add 1/2 of the onion (so 1/4 red onion) thinly sliced. Slice the two remaining tomatoes and layer on top.
15. Add the remaining red onion, herbes the provence, spices and sprinkle a pinch of sugar over the whole thing.
*Optional : you can also add a thin stream of good olive oil over everything at this point.
16. Bake for 25-30 minutes.
17. Remove from the tart dish, slice and enjoy!