Heirloom Tomato Tart

September is the best month of the year, in my opinion, to peruse the various farmers markets in the twin cities. It is the end of summer with fall just around the corner, and this means that you can still get some of the spoils of summer as well as early pick up some early fall produce such as apples and squash. A wonderful time of the year to be cooking! Last Friday, I found myself at the Minneapolis Farmers Market where I found these gorgeous heirloom tomatoes. In our house, we like to eat them fresh, with a baguette, and maybe some cheese. But no one complains when they are put in a tart shell with a creamy custard base and baked until golden brown.  

Heirloom Tomato Tart

Makes one 8" tart

one 8" whole wheat tart shell (see recipe below)

2 to 3 medium-sized heirloom tomatoes, sliced

2 eggs

1/2 cup evaporated milk

1/2 tsp salt

1/2 tsp pepper

1/2 cup shredded cheese 

1. Place the tomato slices between sheets of paper towels and pat dry. You want to remove as much liquid as possible. Then arrange the slices in a spiral pattern in the tart shell. 

2. Whisk the eggs, milk, salt and pepper together. Stir in the cheese. Pour this mixture over the tomatoes. 

3. Bake at 375 °F  for 30 minutes. Remove and let rest for about 5 minutes before serving. 

Whole Wheat Tart Shell

Makes one 8" shell

1 cup whole wheat pastry flour

1 tbsp sugar

1/2 tsp salt

4 tbsp cold butter, cubed

4 to 5 tbsp cold water

Add the flour, sugar and salt to a food processor. Pulse quickly to combine. Add the butter and pulse until incorporated into the flour mixture. With the processor running, slowly add the cold water, one tablespoon at a time, until the dough forms into a ball. Press the dough out along the bottom and up the sides of a well greased 8" tart pan. Refrigerate for about 30 minutes before baking. When ready, line the inside of the tart shell with foil and fill with pie weights. Bake at 375 °F  for 15 minutes. Remove the foil and pie weights and return to the oven for another 10 minutes.