Rustic Tomato Tart
makes 8 slices — serves about 4-6
This makes an incredible light dinner or brunch, served with a side salad. Perfect to showcase the beautiful colors of tomatoes in this week’s box!
2 oz cream cheese, softened
1/2 cup freshly grated Parmesan cheese
3 tbsp mayonnaise
1 teaspoon fresh thyme leaves
freshly cracked pepper
1/2 teaspoon salt
1 refrigerated pre-made pie crust, or 1 recipe of pastry, below
2 large tomatoes, sliced
1 egg, whisked (for brushing on crust)
Pastry recipe
1 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup butter, cold, cut into small pieces
1/3 – 1/2 cup ice water
In a food processor, combine the flour and salt. Add in the butter in pieces and pulse until small crumbs form. Slowly drizzle in the water, pulsing blade until the mixture starts to pull away from bowl. Pour out onto a lightly floured surface and form into a disk. Refrigerate at least 30 minutes.
Heat oven to 375 degrees F.
Combine cheeses, mayo, thyme salt and pepper in a bowl.
On a floured surface, roll out pastry if using homemade. Place on a parchment lined baking sheet. Spread cheese mixture on the bottom, leaving 1″ barrier around edges.
Arrange tomatoes, slightly overlapping in center, leaving a 1″ barrier to edge. Fold edges over the tomatoes, moving from one side until all the dough is folded over. Brush top of dough with beaten egg mixture. Top with additional fresh thyme leaves, if desired.
Bake about 50 minutes, until dough is dark golden brown. Enjoy warm or cold – delicious with a garden/farm fresh salad!
