Simply Whole Kitchen

June 4, 2012

Tomato Basil Tart {Food Matters Project}

Happy Monday and Food Matters Project recipe day!  This week's recipe was chosen by Nicole of The Giving Table!

I was really excited about this recipe but wished it was chosen later in the summer so that I could use fresh tomatoes from my garden instead of store-bought.  We planted 6 tomato plants this year of various shapes and sizes and most of our plants are FULL of flowers and small green tomatoes waiting to ripen.  Although I thought this recipe was delicious, I can't wait to see what it tastes like with tomatoes grown in my own back yard!
And this was a great opportunity to try out my new tart pan and a recipe for whole wheat pie crust.  This is my first time (ever) making a pie crust and I was amazed at how easy it was!  I hope you get a chance to make this recipe, especially when tomatoes are at their peak....delicious!
Tomato Basil Tart
1 1/4 c whole wheat pastry flour
1/8 tsp salt
8 tbsp cold unsalted butter
2-3 tbsp ice cold water

2-3 tomatoes, thinly sliced
1/2 c basil, shredded
2 tsp garlic, pressed
6 oz Gruyere cheese, shredded
salt & black pepper to taste

First you need to make your crust or pie dough.  Either in a large bowl, or a food processor, combine the flour and salt.  Then add your cold (important that it is cold) butter in small pieces.  Pulse it into the flour (or use a pastry blender or fork to cut it in).  Then add cold water, 1 tbsp at a time and pulse or mix until a dough ball starts to form (in my kitchen, I used 3, it depends on the humidity and temperature that day).  Turn the dough out onto a sheet of plastic wrap and use the wrap to form a ball and enclose the ball in the wrap.  Chill in the refrigerator for 30 minutes.

Sprinkle a large cutting board or counter top with whole wheat flour and roll your dough out into a circle (you will also need to sprinkle the top with flour so it doesn't stick to the rolling pin).  Then, gently roll the dough over the pin and lift it into your tart or pie pan. Gently push the dough into the shape of the pan and remove the excess dough at the top.

Preheat your oven to 375. Spoon the finely diced or pressed garlic onto the tart shell and top with 2/3 of your Gruyere cheese.  Then arrange your sliced tomatoes in a circle and top with the basil and remaining cheese.  Sprinkle the tart with salt and pepper.  Bake for 30-40 minutes or until lightly brown.  Enjoy!


Anonymous Casey said...

What a lovely tart. I adore savory pies and I know, I would be happy with this one. Nice interpretation.

June 4, 2012 at 10:02 AM  
Anonymous Jenn said...

Your tart looks amazing!!

June 4, 2012 at 11:20 AM  
Anonymous Erin said...

Mmm, looks delicious, will have to try this summer!

June 4, 2012 at 12:44 PM  
Blogger Margarita said...

Your savory tart looks so lovely... And your tart pan is super cute!

June 4, 2012 at 9:44 PM  
Anonymous Evi said...

This looks amazing! I made a tart/quiche as well, lack of tomatoes being in season! Your tart looks beautiful and I wish I could take a bit out of it. I'll definitely have to try the crust recipe, it looks great.

June 5, 2012 at 12:54 PM  
Blogger Sara said...

Thank you Casey! Thanks for commenting!

June 6, 2012 at 8:37 AM  
Blogger Sara said...

Thank you, it was delicious!!

June 6, 2012 at 8:37 AM  
Blogger Sara said...

Yes! It was easy too!

June 6, 2012 at 8:38 AM  
Blogger Sara said...

Thanks Margarita! I'm obsessed with super cute kitchen tools! This one was from Target :)

June 6, 2012 at 8:38 AM  
Blogger Sara said...

Thanks Evi! It was delicious! I can only imagine how good it will be when tomatoes are in season. And the crust was delicious too! You'll have no idea that it 100% whole wheat. It is soft and crispy in all in the right places!

June 6, 2012 at 8:40 AM  
Anonymous Cookie and Kate said...

This is literally "pizza pie!" Looks so great, Sara.

June 8, 2012 at 12:09 AM  
Anonymous Evi said...

Used your recipe a bit to make my own tart- soooo good! The gruyere was perfect in there. Did add onions to it, gave a bit more flavor. Next time, some olives would be delicious.

July 24, 2012 at 10:52 AM  

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