whole wheat cherry tomato tart

Recipe printed from chiknpastry

Whole-Wheat Cherry Tomato Tart
Adapted loosely from Food & Wine, April 2010; serves 8 as appetizer or first course

ingredients
1 c all-purpose flour
1/2 c whole wheat flour
pinch of salt
1 t dried Italian seasoning
5 T unsalted butter, cold and cut into cubes
2 T shortening, cold and cut into cubes
1/2 c 2% milk
2 1/2 pints heirloom cherry tomatoes
2 T fresh basil, cut into chiffonade (thin strips)
1 T evoo

instructions
Spray or butter a 9-inch tart pan. In a food processor, pulse the two flours with a pinch of salt and the Italian seasoning until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Add the milk and pulse until the dough nearly comes together. Turn the dough out onto a lightly floured work surface and knead a few times. Shape into a disc, cover and refrigerate for at least 30 minutes or until ready for use.

Preheat the oven to 325 F. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. With the tines of a fork, pierce the dough softly multiple times, making small holes in the dough. Mound the tomatoes in the shell (they should sort of pile up on one another and be squeezed in together). Brush with olive oil. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.

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