Tomato Tart with Cornmeal Crust
Asiago cheese, tomatoes, and scallions combine beautifully in this simple tomato tart made with a flavorful cornmeal crust.
By Yankee Magazine|Jul 11 2017|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanProvidence-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.
Yield:
8 to 10 servingsIngredients
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
Instructions
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.
Your tomato tart with cornmeal crust includes 3 TBS Dijon mustard for the filling, however the directions also state to spread the bottom of the crust with the mustard although the amount to use does not display in the recipe. You display the recipe for the crust without any mention of mustard.
I baked mine with a third as much cheese. I also used a pie plate to accommodate more tomatoes. Rolling the dough wasn’t necessary; it held up to being pressed in just fine.
Do I bake the tart with the filling at 425 degrees for 55 min? It seems like it would be black and overcooked at that high of a heat.
The above questions are reasonable ones — wondering why no answers have been provided and no corrections made to recipe? Recipe for crust does not mention mustard, so what kind and how much mustard is used for spreading in the bottom of the baked crust. Also, does the pie with filling bake for 55 minutes at 425 or at what must surely be a lower temperature. Recipe is incomplete as is; please help. Thanks!
Hi Gloria. The mustard doesn’t go into the crust ingredients and is not used during the par-bake stage, which is why it is not listed with the crust ingredients. While listed with the filling ingredients, it is used before the main filling is prepared, and spread on the hot crust. Use the whole 3 tablespoons called for in the recipe in the “spread the bottom of the crust with the mustard” stage of the recipe. We will move that line down into the filling ingredients for clarification. This recipe was first published in 2013 and has not been tested recently by the digital department. The printed instructions do not call for lowering the oven temperature below 425 degrees. Hope this help! Thanks!