The Ontario Table

For Lynn, food, wine and travel are a delicious way to communicate that personal ‘sense of place’ that exists in each destination.

Fresh Tomato Basil Tart

It’s August and fruit and vegetable harvests are ramping up like never before! The long, hot and dry summer means the produce has intense flavour and juiciness. Celebrate the taste of just-picked tomatoes with this delicious Tomato Basil Tart recipe. We’re positive you’ll love it!

Ingredients

1 cup (250 mL) all purpose flour
½ cup (125 mL) cold butter
1 teaspoon (5 mL) Ontario salt
A pinch of sugar
1 farm-fresh egg
1 tablespoon (15 mL) cold milk
2 ½ ounces (70 g) chèvre, room temperature
2 tablespoons (30 mL) fresh garden pesto
Ontario salt
About 48 red and yellow cherry tomatoes
6 basil leaves for garnish, shredded

Method

Heap the flour on a work surface and make a well in the centre. Put the butter, salt, sugar and egg in a food processor and pulse until the butter is in small bits, about the size of peas. Spoon the butter mixture into the flour well. Little by little, with your hands, draw in the flour, working the dough delicately until it has a grainy texture. Add the milk and incorporate gently with your fingertips, until the dough begins to hold together. Knead the dough 5 or 6 times, wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough and gently place it into a 9-inch tart shell. Blind bake it by lining the tart with greased aluminum foil and pie weights. Bake for 40 minutes. Remove from oven and allow to cool, about 15 minutes.

Mix the chèvre and pesto together. Season with salt and spread mixture evenly across the bottom of the tart. Starting at the outer edge of the tart and working inwards towards the centre, fill the tart with a circle of cherry tomatoes. Continue to fill the tart with the tomatoes, alternating colours (if possible) until the entire tart is filled. Bake for an additional 25 minutes, or until the filling bubbles. Remove from oven and allow to cool completely.

Garnish with fresh shredded basil. Serve warm or cool. Enjoy!

 

Recipe courtesy of the Ontario Table’s ezine, $10 Challenge: A Year of Eating Local, August edition, by Lynn Ogryzlo. Find more great recipes, featuring the best local food from across the province, in the Ontario Table—available on the Green Living Marketplace.