Tomato Tart with Cornmeal CrustPhoto Credit : Keller + Keller
Providence-based Narragansett Creamery makes a wonderfully nutty Asiago-style cheese called Atwell’s Gold, which Kate Jennings loves to combine with tomatoes and scallions in this simple tart. You may substitute regular Asiago or any good melting cheese of your choice.
2-1/2 cups all-purpose flour, plus more for work surface
1/2 cup cornmeal (white or yellow)
1/2 teaspoon table salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes, plus more for pan
1 large egg plus 1 egg yolk
3-4 tablespoons ice water
Grease the bottom of a 9-inch round tart pan with removable rim; set aside.
Make the crust: In a medium-size bowl, whisk together the flour, cornmeal, and salt. Sprinkle the butter over the dry ingredients and work it in with a pastry cutter or your fingertips until the mixture looks like wet sand, with pea-sized bits of butter remaining. In a small bowl, whisk the eggs with 3 tablespoons of the ice water; then add to the flour mixture and stir with a fork until the dough begins to hold together. If needed, add an extra tablespoon of water.
Turn the dough out onto a floured counter and knead four times. Press into a disk, wrap in plastic, and refrigerate at least 30 minutes, or up to 1 day.
Preheat your oven to 425°. On a floured surface, roll the dough out to a 12-inch circle; then transfer to the tart pan, pushing the dough into the corners and letting it drape over the sides. Run your rolling pin over the edge of the pan to trim off the excess crust. Then prick the bottom of the crust all over with a fork, line it with foil, and top with dried beans or pie weights to keep the dough from puffing up as it bakes.
Par-bake the crust until just set, 10 to 15 minutes. Remove from the oven, remove the foil and weights.
3 tablespoons Dijon mustard
2 pounds tomatoes, sliced thin (preferably assorted heirloom varieties)
1 small red onion, thinly sliced crosswise
2 tablespoons olive oil
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 pound Asiago or Atwell’s Gold cheese, shredded (see headnote)
1/2 bunch (about 4) scallions, thinly sliced
Spread the bottom of the hot crust with the mustard. In a large bowl, toss the tomato and onion slices with the olive oil, salt, pepper, and mustard. Sprinkle a little cheese on the bottom of the tart; then arrange the tomato and onion slices in overlapping concentric circles. Top with the rest of the shredded cheese, and sprinkle with the sliced scallions. Bake until the cheese is lightly browned and bubbling, about 55 minutes.