Made With Our
- 1 1/4 cup all purpose flour
- 2 Tablespoons cornmeal
- 3/4 teaspoon kosher salt
- 1/4 teaspoon peppercorns, freshly ground
- Pinch of baking powder
- 2 teaspoon fresh thyme leaves, minced
- 8 Tablespoons unsalted butter, cold and cut into 1/2-inch cubes
- 4-6 Tablespoons ice water
- Roasted Tomatoes:
- 1 1/2 pounds red tomatoes, stem end trimmed and sliced crosswise into 1/4-inch slices
- 1Tablespoon Stonewall Kitchen Roasted Garlic Oil
- 2 teaspoons Stonewall Kitchen Maine Seafood Rub
- Salt & Pepper
- For Serving:
- 4 ounces fresh mozzarella cheese, sliced thinly
- 2 ounces parmesan cheese, grated
- 3 Tablespoons Stonewall Kitchen Roasted Garlic Oil
- 1 Tablespoon Stonewall Kitchen Roasted Garlic Mustard
- 1/2 cup croutons, crushed
For the tart:
- Preheat oven to 350°F
- In the bowl of a food processor, combine the flour, cornmeal, salt, pepper, baking powder and thyme leaves. Pulse to aerate and mix. Add the butter and pulse until the mixture resembles coarse meal.
- Add 2 Tablespoons of water and pulse to moisten the dough. Repeat, adding additional water (if necessary) and pulsing mixture until the dough holds together when gently pinched.
- Dump the dough out onto a work surface and gather into a ball. Form the ball into a flat disk, wrap in plastic wrap and refrigerate for at least one hour or up to 24 hours.
- Roll the dough out on a well-floured surface. Place the dough into a removable bottom, 11” tart pan. Carefully ease the dough into the sides, pressing down on the dough with your fingers to build up the edges as you go.
- Place a sheet of buttered foil over the dough. Pour enough dry beans (pie weights or rice works also) over the foil to just cover the bottom of the pan and bake for 20 minutes.
- Remove from oven, remove the foil and beans and place the tart back in oven and continue baking for an additional 15 minutes. The dough should be dry to the touch and lightly browned. Remove from oven and cool
For the roasted tomatoes:
- Line a baking pan with parchment. Arrange tomato slices on the parchment and drizzle with Roasted Garlic Oil and sprinkle with Maine Seafood Rub, salt and pepper.
- Roast at 350° for 30-45 minutes or until the tomatoes have shrunk in size and their juices have concentrated. Allow to cool.
- Combine 1 Tablespoon of the Roasted Garlic Oil and 1 Tablespoon of the Roasted Garlic Mustard. Gently brush the bottom of the tart with the mixture.
- Arrange the mozzarella cheese over the bottom. Arrange the tomatoes decoratively over the cheese, sprinkle the Parmesan cheese and crouton crumbs over the tomatoes and drizzle the remaining Roasted Garlic Oil over all.
- Bake for about 15 minutes or until the cheese is just melted and the tomatoes are heated through. Garnish with fresh thyme and serve warm.