Endless Summer

Today I am celebrating tomatoes! There is nothing like a sweet, fresh tomato picked just a few days shy of purchase. Much better than the alternative of green tomatoes ripening in a truck under the guise of ethylene. I love my tomatoes basking in the sun and then being lovingly transported just a few miles up the road to the market. This morning, there were so many beautiful tomatoes in every color you can think of, and since I couldn't stop grabbing some, I decided to make a delicious tomato tart with all my juicy tomatoes! I also picked up some amazing herbs to make the crust.

I cant believe I forgot how fantastic year round farmer's markets are! September, October, December, April; it doesn't matter here. There is abundance everywhere and it makes for one terrific year round summer eating extravaganza! In Chicago winter, I would salivate just thinking about the first taste of heirlooms.  These were pretty sad looking in the grocery stores, and it was impossible to find locally grown in the dead of winter in the Midwest (especially since 90% of it was buried under a layer of snow!). So imagine my delight that I am now in Southern California and all of Summer's beautiful bounties are available everywhere...all.the.time!

Layers of goodness look so delicious

Tomato Onion Tart

For the Crust:
1/3 cup fresh herbs (I used tarragon, basil, rosemary and chives; but any fresh herb will do)
1 garlic clove
1 1/4c flour
1 tsp salt
1 stick chilled butter cut into 10 pieces
5-6 tbs cold water

The tart:
2 Japanese tomatoes sliced (smaller heirloom variety and sweeter...so good! But vine tomatoes or any medium size tomato will do)
1/2 cup cherry tomatoes halved
6 oz mozzarella
2 oz feta
1/2 cup caramelized onions (cook in BUTTER for 20-25 minutes on low, stir sparingly, let cool)
4 oz shredded parmesan cheese
1 tbs chopped chives
dash of salt and pepper
Olive oil

To make the crust: Place herbs and garlic in a food processor and pulse until finely chopped. Add flour and salt and pulse a few more times. Add butter and pulse until little pea size balls form. Add water one tablespoon at a time and pulse until the dough folds over onto itself. Shape into a flat circle about 1 inch thick and refrigerate for one hour. Roll out into 10-12 inch circle and lay over a greased tart pan. (You can also make smaller individual tarts in which you will break up the dough and roll out the appropriate size)

Layer bottom of tart with sliced mozzarella cheese and feta (sliced or crumbled). Next, layer onions, then tomato slices, then cherry tomatoes evenly spread out. Sprinkle with parmesan cheese. Fold the outer layer of crust onto outside of tart. Sprinkle remaining chives on top. Top with a dash of salt and some olive oil over entire tart.

Bake on 375 for 35-40 minutes until the cheese is bubbling and the crust is a golden brown.
Pair with a crisp dry white and a salad for a delicious summer savory treat!

Tomato Onion Tart

Enjoy!
Happy Eating!
Kendra