Heirloom Tomato Tart
Let's talk about gardening. Does anyone in Texas really know how to do it? I'm feeling like a big garden failure for the second year in a row and doing some real soul searching about whether I should invest the money at all in the future. Okay maybe that's a bit dramatic, but it is really disappointing to see so many dead plants! Among a few other herbs and flowers, I planted three tomato plants this season - purple heirloom, sungold cherry tomatoes, and beefsteak red.
My tomato plant only produced one sungold (which a bird promptly snatched up) and one heirloom tomato. It was delicious and I savored that one tomato, as I watched the rest of my tomato plant shrivel up under the scorching Texas heat.
Needless to say, I still crave my tomatoes during the summer, and luckily Target sells heirlooms in a gorgeous variety ;)
You can use large heirlooms and chop them up, or use small ones like I did.
For this savory tart, I used filo dough. I love how flaky and buttery the dough is once baked. It's simple to work with, as long as you take care to pull the sheets apart slowly, so they don't tear!
Cut this tart into thin strips and it would make the perfect appetizer for a party!
- 1 package filo dough
- extra virgin olive oil
- 1 1/2 cups chopped heirloom tomatoes (about 1 pint small or 3 large tomatoes)
- sea salt
- 3 sprigs of fresh rosemary
Thaw filo dough at room temperature, this will probably take about 2 hours. Unroll the filo sheets and cut them in half width wise. Roll one half of the filo dough back up and store in an airtight plastic bag in the freezer until ready to use again. If using the same day, simply lay a damp towel on top of the dough to keep it from drying out.
Preheat oven to 375 degrees Fahrenheit.
Brush olive oil on a small baking sheet and lay a half sheet of filo dough. Brush a thin layer of olive oil on the dough, layer another sheet evenly on top, and continue alternating, brushing olive oil before adding the next sheet. Do this until all the sheets are gone (there should be about 13 sheets in a package).
Chop tomatoes and toss into a small bowl. Sprinkle liberally with salt and pepper. Remove the leaves from your rosemary sprigs and chop up very finely with a chef knife. Sprinkle rosemary over tomatoes and toss around to coat them all with the seasonings.
Place tomatoes in the center of the dough, folding the sides around and pinching with your fingers to secure. Brush on some more olive oil anywhere on the dough that seems a little dry, using it as a "glue" to hold all the sheets together.
Bake for 20 minutes and serve!