(The Oatmeal Challenge continues! I will post more thoughts on it next Wednesday!)
We are having all of our tomatoes ripen beautifully, and oh my! They are so nice when picked right off of the vine! I’ve never liked tomatoes very much, but these? I love them! I’ve been coming up with ways to eat them that maintain their lovely flavor. This is one way we love! A flaky crust is baked in the oven and cooled, then it is topped with fresh tomato slices with salt and pepper and basil. So delicious and refreshing, yet so simple.
By the way, the crust is made from my biscuit recipe! Easy to do. 🙂
Rustic Fresh Tomato Tart
I made mine into two free formed tart shells. I think that next time I might make them into four small tarts as they will be easier to move without breaking them. I rolled these out on the baking pans as the dough is a bit fragile.
One batch of soaked biscuit dough (start the night before).
about 3 tomatoes, top quality (and never refrigerate)
Extra Virgin olive oil
Fresh basil
salt and pepper
Egg wash (whisk together one egg, a splash of water and a sprinkle of salt) optional (it will be vegan without this)Preheat the oven to 425
1-Divide the dough into 2 even pieces (or four, see note above), on 2 ungreased pans (this will be easier with a pan without sides), roll out into either squares or circles to about 1/4-1/2 inch thick. Fold the sides over (about 1/2 inch) and crimp it like a pie crust, or leave it just folded over). Prick all over with a fork. With a pastry brush, brush the egg wash over the pastries (including the edges).
2-Place in oven (as much in the middles of the oven as possible) and bake for about 7 minutes and then switch pans in the oven, if on seperate racks). Cook for about 3-5 minutes more, or until the pastry is cooked through and lightly browned.
3-Allow to cool completely on the pan and then very gently remove to your serving platter. Top with thinly sliced tomatoes, salt and pepper it, and gently tear small pieces of fresh basil to top it. Drizzle with a little olive oil, if desired And serve!
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Oh wow, what a beautiful presentation for something so easy! I love how you’ve left the tomatoes raw to showcase their homegrown flavor. I’m definitely going to make this as an appetizer for an upcoming gathering.
Thanks for the idea!
How beautiful! Can’t wait to try it 🙂
Hi Kim,
I couldn’t find a way to “contact” you, so I thought I’d try through the comments section. I have recently started using coconut sugar, but all I can find is the stuff you need to grate. What I need to know is, how do I measure the coconut sugar…like brown sugar or more like white sugar?
I love your site. Thanks for all you do and your recipes!
Those tomatoes look incredible. I definitely need to try something like this.
Hey there – have just discovered your blog and I love love love it – we (hubby, me and 4 yr old) live on a 15 acre lifestyle block in Wellington, NZ and we are very much of the belief that eating what we produce on the farm (and as organically as possible) is the way to go. We just started a business based around selling beautiful NZ honeys and health drink concentrates made with the honey. So far we have lemon honey and ginger, cider vinegar and honey and lemon honey. I am also getting really interested in baking with honey and we have just sourced some beautiful NZ honeydew honey which I can’t wait to start baking with. Also just bought a sourdough starter and am exicted to experiment with
this. Look forward to following your blog and seeing (and trying) some of your wonderful recipes. Great to see you on the web and kind regards from NZ!
Hi Jo!
I’m a New Zealander follower too! I live in Auckland 🙂 And I agree, kimi’s blog is awesome 🙂
Hi Kyle and Jo,
I’m also here in Christchurch following Kimi’s blog! There is a growing community of conscious eating folks here. Check out my web site if you get a chance. http://www.earthwisegourmet.com. Would love to connect with you both.
Best,
Sharon
Jeez, it is really hard to look at such beautiful pictures and realize that I need to have started this yesterday!!!:) I will have to make some dough tonight and feast tomorrow. Thanks so much for these great recipes!