I created this recipe to showcase the beautiful flavor combination of the best of summer season fruits. I prefer to combine elements of sweet and savory for a modern culinary twist on the classics, while also being healthy, natural, and satisfying. I generally use local, organic and natural whole products as much as possible.
I usually serve this with goat cheese ice cream and a dash of balsalmic reduction.
Originally I made this dish as a Crisp, but it is versatile as a pie or tart as well.
Blanch tomatoes in boiling water for 30 seconds, plunge into ice water bath, peel skins, cut in half
Mix peaches & tomatoes with 1/2 c. sugar, cinnamon, cayenne, let rest
Beat butter to creamy, slowly add sugar, then egg, extract, beat smooth - add almond meal, mix thoroughly, add flour.
Spray 10 to 12" tart pan with pan oil - coat well
Crumble tart dough into fluted tart pan, press edges in first creating 1/2" thick edge crust. Use forefinger to measure width. Press bottom dough crumbles in to flush and flat. Refrigerate or freeze dough in pan for at least 15 minutes.
Line tart dough with parchment and fill with rice grains. Blind bake for 15 - 20 minutes at 325. Let cool, remove parchment and rice.
Mix peaches and tomato once again - strain excess juices and reserve.
Fill tart shell with peach tomato mixture
Mix 1/3 cup brown sugar, 1/2 cup white whole wheat flour, 1/2 cup sliced almonds, 1 tsp. cinnamon, 1/2 tsp. cayenne and cut in 4 Tbs. butter - for Streusel topping. Sprinkle streusel over top of peaches & tomato filling
Evenly distribute 1/2 cup of reserved sugar/peach/tomato juices over top of tart/crumble topping - Return to oven for 10 minutes.
Top with Vanilla, Goat Cheese, or Cinnamon home made ice cream.