Rustic Tomato Tart

Getting back into good health is its own journey. I walk every day. Those first days out of the hospital were slow and short walks, more of a shuffle than a walk, difficult for someone who is used to striding. Still, it’s a walk, outside in beautiful summer weather, an independent action; something I have learned to value after those weeks of hospitalization and dependency.

Right now I am doing the minimum and basics. Getting well and back to where I was before is the priority. So I do short and longer walks, take naps and concentrate on building my health. That said, I consider it a forward and exciting step when I take another small move back into my old life. That would include going out to dinner with friends and then occasionally having someone over for dinner. The summer has been lost so far for summer entertaining. In late spring we got prepared for it by putting out the patio furniture and tidying up in anticipation of warm evenings and dinners with friends outside. Entertaining is aptly named; it’s sort of like putting on a production when you have guests. There is an effort necessary.

Back then, I thought that since the olive tree in the back planter is now large enough I could string a couple of strands of fairy lights around the base so I did so thinking of how charming that would look when we entertained. Because of my illness we lost June and July so there went a lot of the time when we would be enjoying the outside.

So, now its the dead of summer and hot weather and tomato season is at its peak. At the farmer’s markets everyone has them and they are cheap. That’s the sign for me. Even the heirloom tomatoes are more readily available and cheaper than usual. How best to use them? I have just the recipe; a tomato rustic tart or galette.. Because it’s so different and fresh it always feels like a cross between picnic and party food – special. Inspired I actually got up for the idea of making the effort. I decided to make that happen for a Saturday evening dinner which I felt signaled a change for the better in my health. Not just the physical part but also emotionally. And then I went one step further by deciding that as long as I was cooking something special for us why not invite friend Larry to share it. We made sure that he knew that this was my “coming out” so he wouldn’t expect a perfectly executed evening or meal.

He’s enough of a friend to be able to say that to and to understand the sentiment. And, in reality, possibly no caveat was needed. The tart and the evening went well. It was mild enough that we were able to sit outside and finally use the patio! A big step in making us feel that we were returning to our accustomed life. Obviously a highly desirable goal.

It was a simple meal with Steve providing the appetizer; asparagus wrapped in prosciutto and roasted, which went well with the tomato tart and some good bread. After dinner I begged off early since that much unaccustomed effort tired me out, but that was okay too since it gave the two guys time to talk, just the two of them.

But the tart is not that difficult to make and is very wonderful to eat. So here it is, while tomato season is still with us.


Rustic Tomato Tart with Parmesan Crust
Serves 4
Galette Dough
1 ½ cups all-purpose flour
½ cup (1 stick) unsalted cold butter, cut into 6 pieces
½ teaspoon salt
½ cup parmesan cheese, freshly grated
¼ cup ice water

Filling
1 ½ tablespoons Dijon mustard
2 tablespoons parmesan cheese, freshly grated
2 tablespoons each
Fresh basil, fresh thyme and Italian parsley, finely chopped
3 cloves garlic, finely minced
salt and freshly ground black pepper, to taste
6 -8 ripe Roma tomatoes (about 1 ¼ lb.) cut into
¼ inch thick slices
1 tablespoon olive oil

To prepare pastry; in food processor fitted with metal blade combine flour, butter, salt and parmesan cheese. Pulse until mixture resembles coarse meal, 10 - 15 seconds. With motor running, pour cold water through feeder tube in steady stream. Process for 10 -15 seconds or until dough begins to bind. Remove dough and shape into a 12 inch disk.
The dough can be used immediately or wrapped in plastic and refrigerated. When ready to use, remove dough from refrigerator and let soften at room temperature, about 30 minutes.
Preheat oven to 425 degrees
On lightly floured surface, roll dough into a 12-inch circle. Transfer to baking sheet. Using a pastry brush, paint pastry with mustard, leaving 1 – 1 ½ inch border all around. Sprinkle 2 tablespoons parmesan cheese evenly over the mustard.
In a small bowl, combine basil, thyme, parsley, garlic, salt and pepper. Arrange half the tomato slices over mustard coated pastry and sprinkle herb mixture over tomatoes. Cover with remaining tomatoes, overlapping slices if necessary.
Fold pastry border over tomatoes to enclose sides of tart, gently draping pastry over tomatoes and folding into soft pleats over few inches. Pinch any cracks to seal pastry and prevent tomato juices from running out during the baking. Drizzle olive oil over tomatoes.
Bake for 20 -25 minutes or until dough is golden. Remove tart from oven and let cool slightly, about 10 minutes. Slice and serve warm or at room temperature.