We have officially reached critical mass in the orto. This
means that for the first time, I hauled in more tomatoes than we could eat in a
day! The tomato plants are actually taller than me, although that's not really a lot to brag about given my 'stature'! Our first ‘cuore di bue’ or oxheart tomatoes were ready, a bunch of San
Marzanos, and a ton of the little guys. The small cherry and ‘pachieri’
tomatoes are literally so sweet that they taste like dessert, which made me
just itch to make a tart.
Lots of little tomatoes, enough tomatoes that when you slice
them in have, you have sufficient to fully cover the crust
1 very thin layer of thinly sliced onion
Salt, Pepper, Drizzle of Olive Oil
Pate Brise type crust
Click here for a basic Pate Brise recipe. I can buy very good quality
pate brise, meaning it has no funny ingredients, already rolled out. I keep it
around for quickie tarts and treats. Find a good source and stick with it, stay
away from anything with hydrogenated oils, it leaves an oil slick on the roof
of your mouth besides other nasty stuff.)
After you’ve rolled out the crust, very, very thinly slice
the onions, thin as a sheet of paper, and lay them on the crust, next arrange
your cut tomatoes, cut side facing up, small sprinkle of salt, a few twists of
pepper and a tiny drizzle of olive oil. That’s it. Resist all temptation to add
anything else. No basil. No oregano. Stop right with the tiny touch of salt and
I served this with a ricotta and basil ‘cream’. Take fresh
ricotta, throw in some basil leaves and puree until smooth and creamy.
When the tart comes out of the oven a few drips of good
quality, syrupy balsamic vinegar would taste very nice. But only use that
really expensive, thick as molasses balsamic or you’ll just have a warm tomato
salad on your hands!
The tart was as good as I wanted it to be, and it was made
all the better because the tomatoes came from our orto. My Dad would be so
proud….he was the Tomato King!