heirloom tomato tart + oat & sunflower seed crust
prep time: 10 minutes
active time: 20 minutes
bake time: 1 hour
total time: 1 hour 30 minutes
ingredients: 1.25 cups rolled oats. .75 cup unsalted sunflower seeds. 5 tbs very cold butter, plus a bit extra for the tart pan. 3 tbs cold water. 1 tsp kosher salt, divided. 1 large or two small heirloom tomatoes, sliced thin. 5 oz herbed goat cheese. 5 oz ricotta cheese. 5 oz white cheddar, grated. 2 eggs. 2 garlic cloves, minced. .25 cup caramelized onions. 3 tbs basil leaves, divided. .25 fresh ground pepper. 9 inch round or large square tart pan. food processor. baking sheet. parchment paper.
start by preheating your oven to 350 degrees f. in the bowl of your food process, blend up the oats until they are fine. add in the sunflower seeds and once again blend until you have almost a flour like powder. add in half the salt and the butter, pulse until you have pea sized crumbs. with the food processor on, pour in the cold water till the dough has combined in the bowl of the processor. it may still be a bit crumbly, that's ok. lightly butter the sides and base of your tart pan. dump the crust dough into the tart pan. use your hands to press the dough into the shell and up the sides. prick the shell base with a fork and bake the crust for 15-20 minutes until it starts to turn a very light golden brown. be careful not to over cook it as the crust will have to go back into the oven. once your tart crust is baking, line a baking sheet with parchment and set out all your tomato slices to roast. roast the tomatoes till they are starting to dry up (we are trying to eliminate the moisture from the tomatoes). about 30 minutes. be careful not to over do the tomatoes as well. while the crust is baking and tomatoes are roasting, make your filling. in a medium bowl, combine the rest of the salt, the pepper, 2 tbs of basil (roughly chopped), the caramelized onions, all three cheeses and the garlic. add in the two eggs and mix everything till well combined. when your tomatoes are done, start to fill up your crust with the filling. top the filling with an even layer of the roasted tomatoes. bake till set and no longer giggly, about 15-20 minutes. remove from the oven and allow it to cool so you can handle it. remove the tart from the pan. use the remaining 1 tbs of basil as fresh garnish for the top of the tart, either slicing them up thin or just using leaves. whatever you prefer. slice and enjoy.