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Author Notes: This is my favorite light summer supper. It looks impressive, is simple, uses little oven time and it tastes amazing. You may use all-purpose flour instead of the spelt but, I have not experimented with other flours so, you may need to add more water, more oven time, etc. —my sprout
Spelt Tart Crust
- 1 cup spelt flour
- 4 tablespoons unsalted butter
- 2 tablespoons cold water
- 1/2 teaspoon salt
- 1 large heirloom tomato, sliced 1/4 inch
- 1 small sweet onion, sliced very thin
- 1/2 cup roughly chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 2 egg yolks
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1/4 cup panko bread crumbs
- 1/4 cup crumbled chevre or favorite aged goat cheese
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- For aioli, in blender or food processor, blend egg yolks, lemon juice, garlic, 1/4 cup basil and a pinch of salt.
- Slowly stream in olive oil and when thoroughly blended, set aioli in the fridge for a few minutes.
- Preheat oven to 350 degrees. In small bowl, mix flour and salt.
- Work in butter with your fingers, taking care to not warm it up too much.
- Mix in cold water with a fork.
- Press incorporated dough into a tart pan.
- Push a piece of foil on top of dough and blind bake the tart crust at 350 degrees for 10 minutes.
- Remove foil and bake another 5 minutes.
- After crust has cooled, spread with aioli and top with onions.
- Then, top with an even layer of tomatoes.
- Finally sprinkle the bread crumbs, goat cheese, remaining salt and pepper and remaining basil.
- Bake in 350 degree oven for 10 minutes and then broil until cheese and bread crumbs are golden.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
Look at Those Layers
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