Heirloom Tomato Tart
Print RecipeIngredients
- 2 1/4 cup Eikorn Flour
- 4 tbsp Mihoko's vegan butter or regular butter, cubed
- 1/2 cup ice water
- 1 large heirloom tomato
- 1 tbsp full fat Greek yogurt
- 1/2 tablespoon dijon mustard
- 4 tbsp freshly chopped chives
- 8 anchovies
- 1 tsp Ghee (vegan replace with olive oil)
- 1 tbsp dried organo
- salt and pepper
- extra flour for rolling
Instructions
The first step to this tart is to make the dough. Its made in a blender and here are the following steps. Place 2 cups of the flour into the blender with 2 tbsp of the butter and lightly pulse. Add the ice water and the rest of the butter and a dash of salt before pulsing about 10 times and moving the contents to a mixing bowl. The dough will be very crumbly and in consistent. Use a wooden spoon coated in a bit of olive oil to light blend everything together, adding a bit more flour if needed. The dough should be stickier than if using regular flour so do not freak out, place it in the fridge to chill for 1 hour. While the dough chills, cut the tomato into 1/4 inch pieces and lay on a plate. Salt the entire plate and place in the fridge until ready to assemble the tart.
Preheat the oven to 350 F and take out a baking sheet. Take the dough out of the fridge and place it onto a lightly floured surface. Use a bench scraper to help you get all the pieces out and to begin folding. Start folding the dough carefully incorporating about 1/4 cup of flour more and move the entire ball onto the baking sheet. Use a rolling pin to gently pull out all the sides of the dough so that the entire piece is about 1/8 inch thick. Add the yogurt and dijon on top of the dough and smooth it out with the back of a spoon so it covers the entire pastry dough.
Take the tomatoes out of the fridge and slightly dab with a paper towel to remove extra moisture and place them randomly on top of the pastry dough. Take your anchovies and use your hands to tear them and place little bits on top of each tomato slice. Add salt, pepper, oregano and fresh chives to cover the entire tart. Drizzle with 1 tsp of Ghee before baking in the oven for 30 minutes. Serve warm or at room temperature.
Notes
While rolling out the dough, if it is sticking to the rolling pin and you cant maneuver it, use a bench scraper to remove the pieces of stuck dough from the rolling pin straight onto the dough in the sheet pan. Generously oil your hands and slowly apply pressure to even out the dough, sometimes old school is the only way- no fancy tools needed.
The most complicated part of this succulent tomato tart is the puff pastry dough. To make your life a bit easier, though I know it’s a borderline a punishable offense, the dough is made in a blender. You’ll slowly add the butter and then ice cold water before moving the entire dough to a mixing bowl and finishing the kneading in there before it chills. The dough in general, due to the use of the Eikorn flour and lower gluten content will be quite sticky as you work it so be prepared to get dirty and work diligently. This being noted, the crust is well worth it and the toppings come together in a few minutes so all you have to do is wait for it to flake and bake in the oven.
The crust is tender on the inner flakes and crunchy on the outside rim. It is extremely sturdy so it is capable of holding the weight of your thick juicy heirloom tomatoes. A layer of greek yogurt and dijon go down on top of the crust before the salted tomatoes get layered on. The mix of those two give a nice punch of flavor all over the dough, so even if the tomatoes don’t cover the entire tart, you never lack flavor. Salty umami flavored anchovies dot the tomato pieces and mix in oily flavors as the juices from the tomato run down the tart. To ensure each bite is packed with flavor, the entire tart gets dusted with oregano, ghee, and fresh chives. The tart can be eaten straight from the oven, at room temperature or after a day in the fridge.
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