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 Early Girl tomato 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.
Early Girl Tomato Tart in a Spelt Crust