How are we rounding the corner to the second half of August already? Where has this summer gone? This is about the time of the season where I start to feel a bit like a crazed maniac, trying to consume as much of the seasonal produce that I can, before it’s gone again until next year.
The heirloom tomatoes have been particularly beautiful this year. They are like luscious, vibrant gemstones. We’ve mostly been enjoying them in summer salads, often as the solo star of the show, but this tart has got to be my favorite way to enjoy them, right now.
A rustic savory pie meets pizza, meets a sophisticated sandwich. This tart is so simple to put together, you could easily impress guests and whip it up for a weekend brunch, a picnic or tea! (I like how I say tea like I have ever in my actual adult life hosted a tea).
Inspired by a David Lebovitz recipe, I especially love the room for creativity on this one. The tasty and surprising, as he calls it “back bite”, of the mustard can be as prominent or subtle as you’d like, which is why the range for the measurement. I probably used about 3-4 tablespoons of whole grain Dijon mustard. The fresh herbs are open for your interpretation, so use what you have and if goat cheese isn’t your thing, swap for feta, brie, fontina, mozzarella or even your favorite nut cheese, if you can’t do dairy. You can even add a hint of sweetness by drizzling just a little honey overtop of the tart before baking.
If you don’t have a tart pan, roll the dough out between the parchment, remove the top layer of parchment and move the dough on the parchment to a baking sheet and go for a rustic hand-formed galette-style tart. Placing the ingredients down, leaving a several-inch border, then folding that border over the top of the ingredients just before baking.
- 2-4 tablespoons Dijon or whole-grain mustard
- 1 clove garlic, finely minced
- 2-3 large ripe heirloom tomatoes
- 2 tablespoons Terra Delyssa Extra Virgin Olive Oil
- salt and freshly ground pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh tarragon
- 4 ounces fresh or slightly aged goat cheese, crumbled (optional)
- 1½ cups cassava flour
- pinch of sea salt
- ½ cup coconut oil, or grass-fed butter, chilled and diced into small cubes(frozen 15 minutes)*
- ½ cup ice water (you may need a little more or less)
- Lightly grease your tart pan with a little butter, olive oil or coconut oil.
- Make the crust: Add the cassava flour and salt to the bowl of your food processor. Pulse a few times to combine. Next, add the frozen butter or coconut oil cubes to the flour and pulse a few times until it resembles a coarse corn meal or crumbly sand. Slowly add in the water, just a little at a time, until fully incorporated. The amount of water can differ, plus or minus about 1 tablespoon or so. The dough at this point will likely still appear crumbly, but it will be moist and when you press together in your hands, it will hold together well. (this can also be done with a whisk to mix the dry ingredients and a pastry cutter or fork to cut in the coconut oil or butter).
- Flat the dough into a disk and wrap in plastic wrap and place into the fridge for 15-20 minutes.
- Preheat the oven to 350ºF. Remove the dough from the fridge, place it between two pieces of parchment paper and roll out with a rolling pin, to an inch or so larger than your tart pan. Take off the top piece of parchment paper and turn the rolled out dough down and into the tart pan, remove the parchment paper. Use your fingers to press and fix any tears and to work the dough up the sides of the tart pan, this dough is very forgiving. Cut off or fold down any excess dough.
- Prebake the crust for about 10-15 minutes, until ever so lightly golden brown.
- When the tart crust comes out of the oven, spread the mustard evenly over the surface of the tart shell, sprinkle the garlic over top. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.
- Sprinkle with some chopped fresh herbs, then sprinkle the crumbled goat cheese on top. Add some more fresh herbs.
- Bake the tart for approximately 25-30 minutes, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. If the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.
- Remove from the oven. Serve hot, warm or room temperature with additional fresh herbs as garnish.
Opt for another cheese of your choice, nut cheese or leave off
I use a tart pan like this one