Summer Tomato Tart

Often during the summer months produce gardens are overflowing with fresh homegrown tomatoes. As far back as I can remember the main flavor of July and August in our home has been tomato. We would find ourselves always thinking up new ways, we had not tried before, to serve them. Always a fan of a warm, buttery, flaky crust, we were inspired to put together this week’s recipe. SUMMER TOMATO TART. If you’re familiar with our recipes then you’ve noticed there are many Italian influences in our meals and this one is no different! Flavors of oregano, basil, lemon, and of course, extra virgin olive oil brighten up the already natural flavor of a fresh homegrown tomato and the creamy (vegan) cream cheese with woodsy rosemary give this tart a well rounded flavor. Join us in our wishful thinking of lounging on the Capri island surrounded by overflowing lemon trees, basil, and the beautiful Mediterranean Sea. Ahh, la dolce vita! Let’s get cooking! 

SUMMER TOMATO TART

~CRUST~

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1 Tablespoon granulated sugar
• Zest of 1 medium lemon (about 2 Tablespoons)
• 8 Tablespoons (vegan) butter, cut into small cubes
• 1/4 teaspoon salt
• 5 Tablespoons cold water
• flour for dusting as needed
• extra virgin olive oil for drizzle

METHOD:

1.  In a food processor, add 1½ cups flour, sugar, lemon zest. Pulse until combined. Add butter and salt. Pulse a few times to incorporate the butter through the flour mixture. A course meal may form. Add cold water 1 Tablespoon at a time while pulsing. When mixture becomes a ball of dough, stop adding water. Dough may be slightly sticky. Place and fold dough in parchment paper. Refrigerate until firm, about 20-40 minutes. 
2. After the dough has firmed up. Preheat the oven to 350°F. Roll out dough on a floured surface to about a 10 x 12 inch rectangle. Transfer the dough onto a cookie sheet that has been sprayed with cooking spray. Don’t worry about forming a perfect shell/crust. The rustic appearance is part of the charm.
3. With the tip of a sharp knife, poke 3-4 tiny holes on the dough to keep it from puffing up while baking.  Bake for about 5-8 minutes just to precook the tart shell. Meanwhile, prepare the tomatoes and cream cheese. Let tart shell cool before arranging the toppings.

~FILLING~

INGREDIENTS:

• 1/4 cup (vegan) cream cheese, whipped
• Extra virgin olive oil for drizzling 
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
•  1/4 cup (vegan) shredded cheddar cheese
• 1 Tablespoon nutritional yeast
• coarse salt 
• 1/4 teaspoon onion powder
• 1 large red tomato and 1 small yellow tomato, sliced. (You can use whatever you have on hand but you’ll want to have the equivalent of 1 large and 1 small tomato for this size tart.)

METHOD:

1. Preheat the oven to 350°F
2. Start by slicing your tomatoes and laying them between two paper towels to blot of any excess moisture.
3. When your tart shell is completely cooled, drizzle with extra virgin olive oil. 
4. In a mortar and pestle or a spice grinder, crush the dried rosemary and sprinkle it over the olive oiled tart shell.
5. Spread the whipped cream cheese over the tart shell covering the whole shell. 
6. Grind the dried oregano and basil together. Sprinkle a pinch over the cream cheese.
7. Sprinkle the shredded cheddar cheese over the cream cheese and oregano.
8. Arrange the tomato slices in any pattern you’d like.
9. Sprinkle the remaining crushed dried oregano and basil, and the nutritional yeast over the tomato slices. Finish with a final light drizzle of extra virgin olive oil.
10. Bake at 350°F for about 20 minutes until the crust is golden brown.
11. After removing from the oven, garnish with fresh mint and a sprinkle of onion powder and coarse salt.
12. Buon Appetito!