Tomato Tart

Last week, I had dinner at Misi, where we shared several small plates. This weekend, I was inspired to follow suit with a cantaloupe cucumber mint dish, mozzarella with chopped basil oil, beet goat cheese, dried cherry and arugula salad, corn, and a tomato tart.

Making dough can be time-consuming and complex, depending on the weather and the altitude. This past week, there was a cherry tomato tart in the NY Times, and although I did not follow the ingredients, I made the crust. It is so easy and could be used for other dishes.

When I made this tart, our daughter’s voice was in my head. I followed the rules, weighing the ingredients in grams instead of cups.

  • 350 grams all-purpose flour
  • 100 grams warm water
  • 100 grams olive oil
  • 12 grams dry instant yeast
  • 10 grams salt

Lightly brush a 12-inch round metal tart pan with olive oil.

Mix the warm with the olive oil and yeast until completely incorporated. Combine the salt and flour in a different bowl. Add the liquid to the flour mixture, mix with a fork and then a wooden spoon, and then knead until smooth.

Put the dough in the pan and spread it evenly up the edges. Cover with a towel and let it stand for an hour.

Then fill with what you want, bake at 425 for 30 minutes, and voila. I covered the bottom with parmesan cheese and the top with sliced sungold tomatoes, drizzled some olive oil and salt over the top before baking, and tossed basil over it before serving.