Mediterranean Fresh Tomato Tart

By: Willy Street Co-op, adapted from www.joythebaker.com

This recipe is essentially a giant Parmesan cracker with a cheese filling, topped with fresh tomatoes and cucumber.

Ingredients for the crust

• 1 cup bulk Meadowlark organic all-purpose flour
• 1 cup Sartori grated Parmesan
• ½-1 teaspoon sea salt
• ½ teaspoon cracked black pepper
• ½ cup Organic Valley cold unsalted butter, grated on a box grater
• 4-5 tablespoon cold water

Ingredients for the filling

• 8 ounce Odyssey feta cheese (or Montchevre goat cheese for a less salty version)
• 4 ounce Organic Valley cream cheese, softened
• ⅓½ cup Organic Valley heavy cream
• 8-10 Harmony Valley Farm basil leaves
• Small handful of fresh Harmony Valley Farm parsley leaves
• Small handful of fresh LoveFood oregano leaves

Ingredients for the topping

• 2-3 New Traditions heirloom tomatoes, sliced to preferred thickness
• A handful of LoveFood cherry tomatoes, sliced in half
• ½ Keewaydin Organics cucumber, thinly sliced
• ¼ New Traditions Homestead red onion, thinly sliced
• Sea salt, cracked black peppers, and any fresh herbs for topping

Preparation

1. Position baking rack in the center of the oven and preheat to 400ºF.

2. In a medium bowl, mix flour, salt, pepper, and Parmesan cheese together. Then toss in the grated cold butter to combine.

3. Mix in a few tablespoons of cold water and more as needed to create a moist, shaggy dough that can form a loose, rough ball.

4. In a 9- or 10-inch round tart pan, press the dough firmly across the bottom and up the sides. To prevent the crust from collapsing during baking, add a piece of parchment on top and either fill with sugar, dried beans or preferred substrate and press into all the edges. Bake for 10-15 minutes and remove once all the edges have browned. Carefully remove the parchment and sugar/beans and cook for another 10-15 minutes until the crust is golden brown.

5. Place the tart shell somewhere it can cool completely.

6. To make the filling, using either a hand mixer or food processor, whip the feta/goat cheese, cream cheese, and heavy cream together until smooth. Finely chop the herbs and add to the filling if using a hand mixer or throw in whole if using a food processor fitted with a blade.

7. Evenly spread the cheese filling in the fully cooled tart shell, then layer on the tomatoes, cucumbers, onions, and leftover fresh herbs. Sprinkle it with salt and pepper just before serving.