Ingredients
- 1 cup Unbleached all-purpose flour
- 1/2 cup Unsalted creamery butter, cut into 1/4-inch cubes and kept in freezer
- 4 oz Raw milk cheddar cheese, grated to 1/8 inch, divided
- 1-2 tbsp Ice water
- 3 lbs Colorful, heirloom tomatoes – washed and dried.
- 2 tsp Kosher or sea salt
- 2 tbsp Best quality extra virgin olive oil
- 1/4 cup Chiffonade of basil or other fresh herbs
- To taste Fresh ground black pepper
Cheddar Crusted Heirloom Tomato Tart
Meal: Lunch
Cuisine: American
Ingredient: Vegetables
Season: Summer
Contributor: Robin Schempp for Slow Food USA
Directions
1 Tart
- Preheat the oven to 350F.
For Crust:
- Combine flour, butter, and all but a 1/4 cup of the cheese in a food processor and pulse quickly about 25 times until mixture resembles dry cornmeal like texture pea-sized pieces of butter and cheese. Add ice water a teaspoon at a time until dough sticks together when pinched.
- Spread dough into the 9” tart pan and, press from center to edges forming a uniform bottom and firm, thick rim.
- Refrigerate for at least 15 minutes (and up to overnight).
- Preheat oven to 350 degrees.
- Remove crust from refrigerator and dock the tines of a fork several times.
- Cover the crust with parchment paper or foil and fill with pie weights or dried beans.
- Place on a baking sheet on a middle rack of the preheated the oven for about 15 minutes until edge begins to brown.
- Pull from oven and remove weights and foil and return to oven for another 10 minutes, or until it is a deep golden brown.
- Remove from the oven and sprinkle with the remaining quarter cup of cheese and cool before filling.
- Can be prepared one day in advance if kept covered at room temperature.
For Filling:
- Slice tomatoes in 1/6 – 1/4 inch slices and place on a single layer on a cooling rack placed over a cookie sheet (or clean dish towels).
- Add half the salt and gently turn and salt other side.
- Let sit to drain excess water while baking and cooling crust (this will help from in keeping crust crisp).
To Assemble
- When ready to serve, dab tomato slices with a clean towel and arrange in concentric pattern inside the tart shell. Drizzle olive oil, and sprinkle with the herbs and a grind of black pepper.
About Ark of Taste
- The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To find producers of the Ark food used in this recipe, visit our website: :www.slowfoodusa.org/index.php/programs/details/ark_of_taste/
Recommended Product
9.5" Loose Base Tart Pan
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This tart pan is designed to make baking easier and more efficient, while measuring up to the high standards of serious bakers. Constructed of heavy gauge carbon steel, Anolon® Advanced Bakeware pans resist warping and provide the even heat distribution that is so critical for successful baking results. The durable nonstick surface provides optimum food release for elegant presentation and easy cleaning. The wide rim with SureGrip® silicone handles affords ample space for a secure, slip-free grasp, and the medium color tone aids in even browning.
