Savory Tomato Tart

This recipe comes from Kat LeSuer, as part of our Chef in the Market Chef series at the PSU Market. Take advantage of the freshest summer tomatoes for this dish – you won’t regret it. If you aren’t up to the task of making your own pie dough, a high-quality store bought version will work just fine as a replacement.

Ingredients (yields 1 11-inch round tart pan; approximately 6-8 servings)

Pie Dough:

• 1 & 1 cups AP flour, separated
• 1 cup butter, cold and cubed
• 1/4 cup ice water
• 1 teaspoon salt
• 1 teaspoon black pepper

Filling:

• 3 pints fresh tomatoes, small varieties work best (sungold, cherry, etc.)
• 1 sprig green onion, ramps, or green garlic sliced thinly
• 1 cup grated young manchego (can substitute gruyère, or really any cheese you prefer)
• 1/4 cup crumbled fresh chèvre
• 2 sprigs fresh French thyme leaves
• Optional – 1/2 cup blanched, shocked, and chopped tomato leaves (can substitute basil, nettles, spinach, or other greens you like)
• Oil, salt, pepper as needed

Custard:

• 2 cups whole milk (or 1 cup milk, 1 cup cream for a richer custard)
• 3 eggs
• 1/4 cup AP flour
• 1/2 tsp salt
• 2 teaspoons tomato paste