It’s hard to improve upon the magnificence of a John’s Island tomato but I think this tart might just make these summertime staples even more luscious. Whipped feta– a combination of supple cream cheese and tangy Greek feta– become an esoteric entity with the addition of garlic and topped with sliced heirloom tomatoes. This crust, let me tell you, is nothing to scoff at, either. It’s buttery, flaky and (somehow) substantial. You’ll want thirds.
Recipe adapted from How Sweet It Is’ Salt and Pepper Heirloom Tomato Tart
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 large egg, lightly beaten
1 teaspoon white vinegar
1/4 cup ice cold water
3/4 cups cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk together the egg, water and vinegar.
- Add the cold, unsalted butter to the bowl with your dry ingredients (step 1). Using your hands, quickly break up the butter into the flour, as if you were rubbing sand between your fingers. Stop once you reach the texture of course sand. (It’s okay if there are some larger bits of butter.)
- Pour the water-egg-vinegar mixture over the butter and flower, and use your hands to stir it until it just comes together.
- Remove the dough, placing it on plastic wrap. Wrap and refrigerate dough for a minimum of 30 minutes. I prefer up to an hour.
- Preheat oven to 400F.
- Roll out tart crust to fit your baking pan. Puncture crust all over with fork. Bake for 20 minutes. Watch for the edges, they burn first!
- Let tart shell cool to room temperature before adding whipped feta and tomatoes.
Whipped Feta and Tomatoes
- 8 ounces feta cheese, crumbled and at room temperature
- 4-5 ounces whipped cream cheese, at room temperature
- 2 tsp garlic powder
- 3-4 very large heirloom tomatoes
- kosher salt
- freshly ground black pepper
- Using a standing or handheld mixer, obliterate the feta and cream cheese.
- Stir in garlic powder, adjusting as needed.
- Slice heirloom tomatoes (serrated knife works best)
When assembling the tart, feel free to arrange as you see fit! Drizzle with basil infused olive oil, balsamic reduction or a simple sprinkling of salt and black pepper.