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
Ingredients
- Spelt Tart Crust
-
1 cup
spelt flour
-
4 tablespoons
unsalted butter
-
2 tablespoons
cold water
-
1/2 teaspoon
salt
- Tart Filling
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1
large heirloom tomato, sliced 1/4 inch
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1
small sweet onion, sliced very thin
-
1/2 cup
roughly chopped fresh basil
-
1/4 cup
extra-virgin olive oil
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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
Directions
-
For aioli, in blender or food processor, blend egg yolks, lemon juice, garlic, 1/4 cup basil and a pinch of salt.
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Slowly stream in olive oil and when thoroughly blended, set aioli in the fridge for a few minutes.
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Preheat oven to 350 degrees. In small bowl, mix flour and salt.
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Work in butter with your fingers, taking care to not warm it up too much.
-
Mix in cold water with a fork.
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Press incorporated dough into a tart pan.
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Push a piece of foil on top of dough and blind bake the tart crust at 350 degrees for 10 minutes.
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Remove foil and bake another 5 minutes.
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After crust has cooled, spread with aioli and top with onions.
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Then, top with an even layer of tomatoes.
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Finally sprinkle the bread crumbs, goat cheese, remaining salt and pepper and remaining basil.
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Bake in 350 degree oven for 10 minutes and then broil until cheese and bread crumbs are golden.
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