Rustic Heirloom Tomato and Pepper Tart
The savory tart. A simple, rustic recipe that evokes feeling of being in the Italian countryside, with a light red wine in hand sitting under a grotto of olive trees. Can you tell I’m dreaming of escapism?
I’ve always been one to choose sweet over savory. However, THIS recipe is the perfect merriment of the two. The buttery, flaky, heirloom-drenched flavors come together to create pure magic. Some might compare this to a pizza–of which it is very similar, yet more of a distant cousin. The savory tart is a rich treat perfect for a meal outdoors, paired with a giant salad or cut into thin pieces served as an appetizer.
Either way you go with it there really is no wrong. Throw a little garlic in there–or some fresh basil! This recipe is super forgiving–so feel free to play!
Ingredients
For the dough
1/2 cups all purpose flour
1 stick butter, very cold and cut into small pieces
1 tsp salt
1 tsp onion salt
1/2 tsp garlic salt
1/4 cup ice water
1 tbsp apple cider vinegar
For the filling
5 small/medium heirloom tomatoes, sliced very thin
1 small bell pepper, sliced thin
1/4 onion, sliced thin
3 tbsp goat cheese
1 tbsp hot chili paste
2 tbsp olive oil
1.4 cup fresh mozzarella
pinch of pepper and salt for dusting
small pinch of garlic salt
Method
In a food processor combine the dry ingredients of the dough. Pulse until combined.
To the flour mixture, add the butter slowly and pulse until small rice-size clumps form.
Next slowly add the water and vinegar, slowly and pulse until a dough forms.
Roll the dough out onto a clean, parchment lined surface and form into a disc. Wrap with parchment and refrigerate for two hours or up to 24 hours.
Preheat oven to 375 degrees.
To make the filling, simply slice the veggies into thin cuts. I like to use a mandoline for this–linking my favorite one here!
Once the dough is chilled, roll it out on a floured surface into about a 12-13 inch circle (your dough should be about 1/4 inch thick).
Transfer dough to a parchment-lined baking pan. Once on the pan you may need to slightly reshape the dough a bit–thats okay!
Next, spread the goat cheese and chili paste onto the dough–you can add more of these here if you prefer!
Follow the goat cheese with the sliced tomatoes, peppers, and onions. Season with salt, pepper and garlic salt. Drizzle the entire tart with olive oil–making sure to get the crusts thoroughly coated so they get nicely golden during cooking.
Bake for 50 minutes and then add the mozzarella. Continue baking for another 5 minutes or until the crust is nicely golden and the cheese is perfectly melted.
