Rustic Tomato Harvest Tart
- Prep: 30
- Cook: 40
- Serves: 8
This Rustic Tomato Harvest Tart showcases the vibrant flavors of freshly picked Idaho-grown tomatoes. Bursting with sweetness and rich acidity, these locally grown gems are the highlight of the dish. Paired with a flaky, buttery crust and a touch of herbs, this tart is a celebration of Idaho’s summer harvest. Whether served as a savory brunch item or a light dinner, this simple yet elegant recipe emphasizes the beauty of farm-fresh ingredients straight from Idaho’s fields. Perfect for those who appreciate seasonal produce and rustic charm, this tart lets the tomatoes take center stage in every bite.
Categorized: AppetizersEntréesField to Fork Cookbook Winners
Ingredients
FOR THE DOUGH
2 1/2 cups flour, plus more for the work surface
1/2 tsp fresh picked thyme leaves, remove stems
16 tbs (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1/2 tsp sea salt flakes
1/2 cup ice water
FOR THE FILLING
3 tbs extra-virgin olive oil
Sea salt
Freshly ground black pepper
1 pound assorted local cherry, grape and pear tomatoes (in a strainer, poke tomatoes with a sharp knife then sprinkle with 2 tsp salt, let set for about 1/2 hour while preparing the dough. Shake out liquid before adding tomatoes to the tart.)
4 fresh garlic cloves, peeled and halved
4 ounces soft goat cheese
3/4 cup grated Swiss cheese
3/4 cup grated Parmesan cheese
Steps
For the dough: Combine the flour, butter, thyme and salt in large bowl. With pastry cutter, work dough until the butter is reduced to the size of small peas.
Quickly add the water and blend with fingers to form a shaggy dough with visible bits of butter.
Roll out the dough on a floured work surface to a round or rectangle, (about 2” inches larger than your pan). Transfer to the tart pan, press into place, and chill for about 30 minutes. Preheat the oven to 425 degrees.
Assemble: Roll the dough and place in the round or rectangular tart pan with a removable bottom.
Dab goat cheese by spoonful on top of dough. Sprinkle on half of the Swiss and Parmesan cheeses, artfully arrange the tomatoes and garlic pieces on top of the cheese, then add remaining cheese. Drizzle with olive oil, sprinkle with sea salt and fresh crack pepper.
Bake 20 mins. 425*. Lower oven to 350* bake 20 mins. or until the crust is golden. Let the tart rest for 20 minutes on a cooling rack.
Remove the rim from pan before serving. Garnish with fresh basil leaves or lemon thyme sprigs
