making galette dough

Hey guys, this is a quick dispatch from Austin, Texas, where Tim and I are holed up for the week. We flew here on my birthday Monday and picked up groceries from one of the five Whole Foods Markets in town (we are in the WF motherland here) before checking into our rental. These Early Girl tomatoes won me over from the first moment I spotted them in the produce section. Known for being some of the first to ripen each season (hence their name), Early Girls are also some of the last tomato plants to stop ripening at the end of summer. Perfectly round, red and meaty inside, I felt like they were just begging to be placed in a rustic tart, so after we bought some spelt flour from the bulk bins, butter from the dairy case and small bags of mineral salt and thyme from the herb bulk bins, we were in business. We made this tart for a vacation dinner last night, and it was too good to wait to share.

flattening dough
early girl tomato tart creating
prepping the tart
early girl tomato tart on spelt pastry crust
finished early girl tart
early girl tart from above
at the table

Early Girl Tomato Tart in Spelt Crust

By: FoodLovesWriting.com

Serving Size: 3 to 4

Early Girl Tomato Tart in Spelt Crust

This trip to Austin is our first AirBNB experience, and last night's dinner, cooked in our little apartment kitchen away from home, has convinced me this is a great way to travel. Hunting around in a new cooking space for measuring cups and rolling pins (oh, there isn't one? using my fingers!) or mixing bowls is kind of an adventure. And since we're in Austin, it's probably not surprising the kitchen came already stocked with coconut oil and organic popsicles. It was also fun to remake a pastry dough we've been making for years, but in a totally different place and with different tools. Note that our high-butter crust takes some getting used to in terms of preparation, but it rewards you with a totally flaky, delicious crust that is as good as the filling.

Ingredients:

    for the crust:
  • 1 cup white spelt flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted (although salted works in a pinch) butter, cold and cubed into half tablespoons
  • 1/8 cup cold water
  • for the filling:
  • 1 tablespoon coconut oil
  • 2 cups sliced yellow onion (from about 1/2 to 3/4 a large onion)
  • 1/2 teaspoon salt, plus more for topping tart
  • A small wedge (0.15 pound) of Robusto or similar cheese, sliced super thinly
  • 6 fresh Early Girl tomatoes
  • 1/2 teaspoon dried thyme

Directions:

Preheat oven to 350F.

Prepare the spelt crust: Combine spelt flour and salt in a large bowl. Cut in butter quickly (using a pastry cutter or, when you're working with limited resources, your fingers), which basically means breaking up the chunks until they are about a quarter of their original size throughout. The mixture will still be crumbly and there may be some slightly large chunks; don't worry. Stir in the water. Now, using your clean hands, work the mixture into a ball of dough, pressing and smooshing it quickly with your hands. This will not take long and all you need to keep in mind is getting the dough into a ball as quickly as possible---what happens is your hands start melting more of the butter as you work the dough, which allows the mixture to soften a bit and come together, but you must do this quickly to avoid the dough becoming too soft. If, however, this does happen and the dough is sticking together, just add a little more flour. You control the dough. Once mixture is in a ball, wrap in plastic or set in a bowl and stick in the refrigerator.

Next, in a large saucepan or pot, melt the coconut oil over medium-low heat. Add the onions and stir them together with the oil. Let this mixture cook for about 20 minutes, or until the onions are soft and translucent and just starting to turn golden around the edges, stirring it once or twice. Once onions are ready, remove from stove to a separate bowl or plate.

Pull your ball of dough out of the oven and set on a floured surface. I placed mine right on the baking sheet after tossing flour on top; you could do this on parchment and then slide parchment onto your baking sheet if preferred. Press and flatten the dough into a rustic shape that's about 9 or 10 inches wide.

Top with Robusto cheese slices, then the prepared sauteed onion, then the whole Early Girl tomatoes, just plopping them right in the crust. Toss dried thyme all over the top and add a few shakes of salt (the tomatoes won't absorb the salt now, so they will stay sort of unsalted as they bake; the tart will be a little extra salted to make up for this, in part thanks to the cheese; together, the blend will be perfect!). Fold up the edges of the tart around the sides so you have a tart that is roughly 8 or 9 inches in diameter.

Place tart in oven and bake for about an hour, until crust is golden and tomatoes have wilted and burst. We ate ours in slices, alongside a giant salad.

Notes

The idea for cheese and then onions and then tomatoes was inspired by a recent post from the Pioneer Woman.

http://foodloveswriting.com/2014/08/27/early-girl-tomato-tart-spelt-crust/

Cooksnaps
Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 28 Comments

  1. Jacqui

    That tart looks beautiful! We planted “Fourth of July” tomatoes this year, which, like Early Girls, are supposed to ripen early, specifically by … you guessed it: July 4. Too bad they were the last of our plants to set fruit! Murdo now calls them our Fifth of August tomatoes. Next year I think we’ll try Early Girls. Hope you’re having fun in Austin! What a great city.

  2. Edlyn

    I am only a recent follower of your wonderful blog and yes, I am in love with your work. I saw a photo of this tart on Instagram and immediately rushed to your website to see what I need to make this happen. I don’t have any Early Girls but I have a lot of other tomatoes to spare. I am sure I can make it work. We will be departing on our own first airbnb experience. I am excited and so nervous! Thank you for sharing this recipe and I hope you have the happiest of birthdays.

    1. Shanna Mallon

      Oh, yay! I hope you enjoy this like we did! I also hope you enjoy AirBNB. The first night I wasn’t sure about the whole thing, but a few days in I am totally sold. It is so much nicer than a hotel and totally a home away from home… aaaand cheaper, which is hard not to love. : ) Thanks so much for your kind words!

  3. Amy @ Thoroughly Nourished Life

    I hope you have a lovely time in Austin, it is certainly on my list. There is something about cooking an old favourite in a new place that allows you to relax and create without the other everyday stresses.
    We are about to head into spring here soon, so this cross-seasonal recipe will be perfect for our first summer tomatoes. Thanks Shanna :)

    1. Shanna Mallon

      It is getting away from the everyday stresses that has made this trip so sweet. We are still working (freelancing life, woot!) but that is all that we’ve truly brought with us, responsibility wise, and I am shocked at how much I needed to get away. Last night I slept so soundly and sweetly and I thought, ooooooh! I remember this! : ) Hope you enjoy this tart, Amy!

  4. felicia | Dish by Dish

    Way to go Shanna! Cooking in a vacation rental _ especially making homemade crusts! You rock big time friend. This tart is gorgeous, and so is everything rustic. Hope you’re enjoying your week in Texas :) Never been there before but it sounds nice!

    F.

  5. Monet

    Oh I miss the Whole Foods in Austin! We lived near the headquarters. I was there ALL the time. This tart looks heavenly. Love how those tomatoes shriveled and shrunk in the oven!

  6. Lawrence

    My wife and I loved to visit Austin and San Antonio during our 12 years living in Houston. Great food. Great music. Great People.

    We loved the Sangria and Tex Mex.

    Have a great trip.

    Lawrence

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