I'm a little late to the Food Matters Project party this week. Sorry. My older son turned 10 on June 1st and we spent the weekend celebrating and spoiling him with a camping trip...with 5 other families in tow. It was exhausting, but so worth the effort. So, needless to say, my Bittman-inspired tomato crisp took a backseat. But I finally made it for dinner last night. A Bulgarian goat cheese laden, chestnut flour-topped tomato tart.
Nicole from the Giving Table picked our recipe this week. Click here to read her take on the dish. And click here to see what the other creative cookers whipped up (look in the comments section).
Since I was already making a caramelized onion tart for Riley's end of the year party, I decided to make a bottom crust for this dish, too.
1/2 C butter
1/2 C cold water
Use a pastry cutter to blend the butter into the flour. Add the cold water and mix lightly until it forms a ball. Roll the dough out, between two sheets of parchment paper, and lay into a tart pan.
Layer into the crust crumbled goat cheese, sliced tomatoes, and caramelized onions, seasoning with freshly ground sea salt and flower pepper to taste. Once you've reached the height you want for your dish, create a savory crumble topping.
1/4 C softened butter
1/2 C crumbed goat cheese
1/2 C chestnut flour
2 T white whole wheat flour
Use a fork, or pastry cutter, to blend the ingredients to a pea-sized crumble.
Spoon the topping over the tomatoes and bake, uncovered, in a 350 degree oven for an hour.
From the crisp topping to the hot tomatoes, I loved this dish. My family thought the goat cheese was a little too pungent. So, I'll make this again with a more mild cheese.