Tomato Tart Squares

It seemed like my tomatoes would never turn red. Now they all are! Of course, they're wonderful in sandwiches, soups, salads and pasta; but there's nothing quite like a tomato tart. This is one I cut into 2-inch squares for hors d'oeuvre. 

Someday there will be parties again, and these tomato tart squares will be the first hors d'oeuvre I trot out. Of course, I'll probably take the time to pretty them up with a bit of basil chiffonade, but I had no fresh basil on hand so we "made-do" without garnish.

I used a simple all-butter pie dough that comes together quickly, but you could also use puff pastry as I do for my Tomato Tart. No garden tomatoes? Time in the oven makes even bland store-bought tomatoes taste good, as the flavor is condensed.

Just having a little fun making watercolor sketches of
 things from the garden. I don't know what I'm going to
do with all these tomatoes, but you'll be hearing about it!

To ensure a crisp crust, I give the tomato slices a bit of a roast beforehand to take out some of the moisture as well as intensify the flavor. And I use the tiniest bit of shallot and no garlic so that nothing overshadows the bright and deep tomato flavor.

Allow the tomatoes to shine. Don't let the simple, pantry-staples ingredient list fool you into thinking you need to add something else or more of something. This is a very tasty little hors d'oeuvre or teatime savory.

What do you do with a bumper crop of tomatoes? 

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Tomato Tart Squares

(Makes one 12x8-inch tart, 24 2-inch squares)

The Pastry

1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour 

1/2 teaspoon salt
5 tablespoons (2.5 ounces/71 grams) cold unsalted butter, coarsely shredded3 tablespoons (1.5 fluid ounces/44 ml) ice water plus 1 tablespoon, only if needed

2 teaspoons apple cider vinegar

The Tomatoes

2 tablespoons (1 fluid ounce/30 ml) extra virgin olive oil, divided
About 3/4 pound (12 ounces/340 grams) tomatoes
1/16 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon finely minced shallot
3 tablespoons 0.75 ounce/21 grams) finely grated Parmesan
1/2 teaspoon basil
1/4 cup (1 ounce/28 grams) finely shredded mozzarella

1 Preheat oven to 450F/230C/Gas8. Line a 13x9x1-inch quarter sheet pan with baking parchment paper and brush it with a teaspoon of the olive oil. 

2 In 1.5- to 2-quart mixing bowl, whisk together flour and salt. Using a coarse grater, shred the butter into the bowl. With your fingers lightly toss and coat the cold shredded butter with the flour, working it gently, leaving lots of big pieces. Combine the 3 tablespoons water with the apple cider vinegar and sprinkle over the flour mixture. With large fork, stir to form a dough that will clump together. Only if necessary, sprinkle on a bit more water. Wrap the dough in a square of plastic wrap and flatten it slightly into a 5x3-inch rectangle; refrigerate for at least 30 minutes while you proceed with recipe.

3 Slice tomatoes somewhere between 1/8 and 1/4 inch (5 to 6 mm) thick. Place them on the prepared quarter sheet pan; sprinkle with 1/8 teaspoon each salt and pepper. Bake for 20 to 25 minutes. Let cool a bit while you proceed with the recipe. 

4 Preheat oven to 400F/20C/Gas6. In small pan, heat 2 teaspoons olive oil and sauté shallot; cool. Measure Parmesan and mozzarella.

5 On lightly floured 12x8-inch piece of baking parchment paper, roll out chilled dough. This recipe makes just enough dough to roll out to that size with no waste. Place the pastry on its parchment paper onto quarter sheet pan or other baking sheet.

6 Spread shallot and oil over pastry. Sprinkle Parmesan over pastry. Place cooled roasted tomato slices over pastry. Sprinkle with dried basil and 1 tablespoon olive oil. Scatter shredded mozzarella over top, not completely hiding the tomatoes.

7 Bake for about 25 minutes, or until crust is crisp and golden. Transfer to wire rack to cool for 10 minutes before *cutting and serving. Cut into 24 2-inch squares for an hors d'oeuvre or afternoon tea savory. Serve warm or at room temperature.

* The OXO Good Grips Pizza Wheel for Non-Stick Pans is perfect for this!

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Jean