There’s not much to this tart so the flavor is contingent on tracking down quality tomatoes and roasting them at a high heat, cast iron pans are perfect for that.
By Bryan Picard
- 2-3 lbs tomatoes (about 10 medium)
- 2 shallots, chopped
- small handful of fresh basil
- few leaves of fresh oregano
- 3 tablespoons olive or grapeseed oil
- sea salt + ground black pepper
- 1 cup white flour
- 5 tablespoons unsalted butter
- 2-3 tablespoons cold water
- a pinch of salt
- Preheat the oven to 450°F.
- Put all but two tomatoes in a cast iron pan or baking sheet. Add the rest of the ingredients and mix.
- Roast in the oven for about 25 minutes.
- In a bowl, mix together the flour and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough water to make a smooth dough. Cover and chill for 30 minutes.
- Split the dough in four; roll out on a floured surface, and line the buttered tart pans.
- Spoon the roasted tomatoes into each tart, making sure to add the cooking liquid.
- Slice the remaining two tomatoes, and layer them on top with a few leaves of basil.
- Reduce the heat to 375°F and bake for another 30 minutes, until the crust is golden brown. Season with sea salt and drizzle with a bit of oil.
Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.