Imported from the web

Tomato Tart with Garlic and Capers

Name: Tomato Tart with Garlic and Capers
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 5 servings
Cuisine: American
Ingredients: 6 tbsp unsalted butter (Also given as 85 g; for browning the crust); 1 cup all-purpose flour; 0.25 cup coarse- or medium-grind polenta or cornmeal (Use either polenta or cornmeal); 1 cup Parmesan cheese (Lightly packed and finely grated; divided between crust and serving); 1.5 tsp kosher salt (Plus additional pinches for seasoning the tomatoes); 1 tsp sugar; black pepper (Freshly ground; use plenty in the crust and additional pepper to season the tomatoes); 2 tbsp water (For the crust); 2 lb small tomatoes (Thinly sliced; use tomatoes on the small side. The author suggests adding a few Sungold, cherry, or grape tomatoes for textural contrast); 3 garlic (2–4 cloves; very thinly sliced; quantity represents the midpoint of the stated range); kosher salt (Pinches, to season the tomatoes); black pepper (Freshly ground, to season the tomatoes); crushed red pepper flakes (Season to taste); 2 tbsp capers (Optional; roughly chopped); 2 tbsp olive oil (Plus more for drizzling after baking); 1 tbsp sherry vinegar, red wine vinegar, or white wine vinegar (Choose one; splash over the tart after baking); fresh herbs (For serving, optional)

Recipe by Alison Roman

Imported by Jared on SeeMeCook

A savory tart with a crisp, peppery Parmesan-polenta crust and a generous layer of softened, jammy tomatoes, sliced garlic, and capers. The crust is browned in butter and stays crisp beneath the slow-roasted tomatoes.

5 servings105 minAmerican

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Ingredients

6 tbsp unsalted butter (Also given as 85 g; for browning the crust)
1 cup all-purpose flour
0.25 cup coarse- or medium-grind polenta or cornmeal (Use either polenta or cornmeal)
1 cup Parmesan cheese (Lightly packed and finely grated; divided between crust and serving)
1.5 tsp kosher salt (Plus additional pinches for seasoning the tomatoes)
1 tsp sugar
black pepper (Freshly ground; use plenty in the crust and additional pepper to season the tomatoes)
2 tbsp water (For the crust)
2 lb small tomatoes (Thinly sliced; use tomatoes on the small side. The author suggests adding a few Sungold, cherry, or grape tomatoes for textural contrast)
3 garlic (2–4 cloves; very thinly sliced; quantity represents the midpoint of the stated range)
kosher salt (Pinches, to season the tomatoes)
black pepper (Freshly ground, to season the tomatoes)
crushed red pepper flakes (Season to taste)
2 tbsp capers (Optional; roughly chopped)
2 tbsp olive oil (Plus more for drizzling after baking)
1 tbsp sherry vinegar, red wine vinegar, or white wine vinegar (Choose one; splash over the tart after baking)
fresh herbs (For serving, optional)

Steps

1
Preheat the oven to 375°F (190°C).
2
In a small pot or skillet over medium-high heat, melt the butter. Whisk occasionally, scraping up the browned bits as they form. Continue cooking for 3–5 minutes, until the butter smells like popcorn. Remove it from the heat and let it cool slightly.
3
In a medium bowl, mix the flour, polenta or cornmeal, grated Parmesan, salt, and sugar.
4
Add 2 tablespoons water and plenty of freshly ground black pepper to the dry mixture.
5
Pour in the browned butter. Mix with your hands until well combined; the dough will be slightly sticky.
6
Press the dough into a 9-inch tart pan or a regular, not deep-dish, pie plate. Pack the sides evenly first, then press an even layer across the bottom. Prick the dough all over with a fork or the tip of a knife.
7
Bake the crust for 20–25 minutes, until golden brown on the sides and especially on the bottom.
8
Set the crust aside and leave the oven on. If making the shell ahead, wrap it well and store it at room temperature for up to 2 days.
9
Arrange the tomato and garlic slices in an even layer over the parbaked crust. As you arrange them, season with pinches of salt, black pepper, and red pepper flakes.
10
Top with the capers, if using.
11
Drizzle the tart with 2 tablespoons olive oil, then season again with salt and black pepper.
12
Place the tart pan on a sheet pan and return it to the oven. Bake for 55–60 minutes, until the tomatoes are jammy and starting to brown and caramelize slightly on top.
13
Remove the tart from the oven and splash it with the vinegar. Drizzle with more olive oil.
14
Let the tart cool slightly before slicing. Serve topped with grated or shaved Parmesan and fresh herbs, if desired.

Notes

The author says small tomatoes work well, including out-of-season hothouse vine tomatoes, and suggests adding a few Sungold, cherry, or grape tomatoes for textural contrast. The tart is best baked and enjoyed the day it is made, but is still excellent at room temperature the next day. The instructions do not give a precise quantity for the additional salt, pepper, red pepper flakes, post-bake olive oil drizzle, or serving herbs and Parmesan.