Tomato Tart with Cornmeal Crust
Total Time: about 2 hours
Hands On Time: 45 minutes
Yield: 8 to 10 servings
Providence-based Narragansett Creamery makes a wonderfully nutty Asiago-style cheese called Atwell's Gold, which Kate Jennings loves to combine with tomatoes and scallions in this simple tart. You may substitute regular Asiago or any good melting cheese of your choice.
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For the crust:
- 2-1/2 cups all-purpose flour, plus more for work surface
- 1/2 cup cornmeal (Kate uses local Kenyon's Grist Mill white or yellow meal)
- 1/2 teaspoon table salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes, plus more for pan
- 1 large egg plus 1 egg yolk
- 3-4 tablespoons ice water
Instructions:Grease the bottom of a 9-inch round tart pan with removable rim; set aside.
Make the crust: In a medium-size bowl, whisk together the flour, cornmeal, and salt. Sprinkle the butter over the dry ingredients and work it in with a pastry cutter or your fingertips until the mixture looks like wet sand, with pea-sized bits of butter remaining. In a small bowl, whisk the eggs with 3 tablespoons of the ice water; then add to the flour mixture and stir with a fork until the dough begins to hold together. If needed, add an extra tablespoon of water.
Turn the dough out onto a floured counter and knead four times. Press into a disk, wrap in plastic, and refrigerate at least 30 minutes, or up to 1 day.
Preheat your oven to 425°. On a floured surface, roll the dough out to a 12-inch circle; then transfer to the tart pan, pushing the dough into the corners and letting it drape over the sides. Run your rolling pin over the edge of the pan to trim off the excess crust. Then prick the bottom of the crust all over with a fork, line it with foil, and top with dried beans or pie weights to keep the dough from puffing up as it bakes.
Par-bake the crust until just set, 10 to 15 minutes. Remove from the oven, remove the foil and weights, and spread the bottom of the crust with the mustard.
For the filling:
- 2 pounds tomatoes, sliced thin (Kate uses assorted heirloom varieties)
- 1 small red onion, thinly sliced crosswise
- 2 tablespoons olive oil
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons Dijon mustard
- 1 pound Asiago or Atwell's Gold cheese, shredded (see headnote)
- 1/2 bunch (about 4) scallions, thinly sliced