{"id":5426,"date":"2020-06-29T18:07:46","date_gmt":"2020-06-29T18:07:46","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/rustic-tomato-tart\/"},"modified":"2020-06-29T18:07:46","modified_gmt":"2020-06-29T18:07:46","slug":"rustic-tomato-tart","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/rustic-tomato-tart\/","title":{"rendered":"Rustic Tomato Tart"},"content":{"rendered":"

Free-form tarts are the savior of the unfussy cook. Unlike tarts baked in a pan, there\u2019s no need to worry about trimming dough, rolling out perfect circles, or using pie weights. They\u2019re the sort of thing I love to pull from my oven year round, but especially in conjunction with peak tomato season. A beautiful tomato tart layered with jammy, caramelized onions, laced with fresh basil alongside a simple green salad? Good lord yes.
\n\"Favorite
\nThis tomato tart recipe is a few personal winks, twists, and additions away from one of the classic versions you might find in France. I talk more about the crust I use down below, and the toppings as well. I love these sorts of tarts for picnics, beach days, and road trips, dinner gatherings, and potlucks – cut into wedges or grids. They show off the best flavors of the season, and once you make the dough (takes less than five minutes), the rest is a breeze.
\n\"Caramelized<\/p>\n

Let’s Talk Toppings<\/h2>\n

You can keep the toppings as simple or as complex as you like, and the version here splits somewhere down the middle. The version you see pictured (and featured in the recipe) combines caramelized onions and peak, in-season, tomatoes as the core components. Cooking the onions takes a bit of time, but to be honest, if you do a big skillet full and keep them in the refrigerator, they\u2019re great on pizzas, in sandwiches, and in noodle & pasta bowls throughout the week.
\n\"Tomato
\nTo the onions here, I add a big pinch of turmeric and lots of black pepper, but you don\u2019t have to. You can think of the onions as their own component and season them as much or little as you like – as long as you imagine your seasoning will go well with tomatoes, you\u2019re likely fine. There\u2019s basically a world of possibilities. I can imagine cinnamon, cumin, caraway, ground peppers, curry blends, etc. all being wonderful additions. I talk more about toppings down below, but the tart dough is basically a blank, buttery canvas to experiment with.<\/p>\n

Make-ahead Friendly<\/h2>\n

With a bit of advance planning, these sorts of tarts are completely weeknight friendly. Especially if you think of the tart dough as one component. You can make it days in advance and refrigerate. Or make extra, double-wrap and freeze – thawing before using (but keeping cold). I think of the toppings as the second component and often do a big batch of them over the weekend. For tarts like this one, I might caramelize the onions in advance by a day or two. Or browse your refrigerator for other ideas. If I had extra pesto, perhaps slather it across the dough before topping with other ingredients. Or, if it was winter, maybe I\u2019d grab some roasted winter squash.<\/p>\n

A Rustic Tart Crust<\/h2>\n

The crust of this tart deploys a favorite baking trinity of mine –\u00a0 <\/span>rye, cooked quinoa, and all-purpose (or bread) flour. I use a blend of these three ingredients increasingly often – when I bake sourdough, when I make flatbreads (and pizza crusts), and for tarts like these. The butter brings richness and flavor while you get the nutritional boost of the whole grain quinoa and rye flour along with a bit of lightness from the white flour. If you nail the ratio correctly, you end up with goodness coming from your oven that is rustic, flavor-rich, and satisfying – with nice, flaky texture. AND the recipe introduces you to my favorite method for pulling a pie or tart dough together.
\n\"Tomato<\/p>\n

A Few Tart Tips<\/h2>\n