Fall inspired Tomato Tart

Tomato Tart inspired by New England end of summer and fall local bounty.

Serves 8
1/2 recipe Basic Pie Pastry Dough (recipe follows)-baked blind
If you want to cheat, use a store bought pie shell instead of homemade dough. Just let it soften enough so you can ease it into the tart tin

3 large tomatoes, about 1 1/2 pounds, peeled and cut into 1/2-inch-thick slices-if you can still find yellow tomatoes, add them for color.
Kosher salt for sprinkling
¼ C pesto
1 C coarsely grated sharp white cheddar cheese
1/2 C fresh corn kernels
1/2 C butternut squash, sweet potato or regular potato, small dice, sautéed ahead
Butcher's Best Broccoli-Rabe Sausage, cooked and sliced thinly
Lemon zest, optional
2 tablespoons mixed chopped fresh herbs (parsley, basil, oregano, thyme, rosemary)
2 tablespoons extra virgin olive oil
Additional kosher salt and freshly ground black pepper to taste

1. Roll the dough into a 1/8-inch-thick round on a lightly floured work surface.
2. Transfer to a 9-inch tart pan with a removable bottom, cut off any excess dough from the edge, and prick the bottom lightly with a fork.
3. Chill for 30 minutes.
4. Preheat the oven to 375ºF. Line the pastry shell with foil and fill with pie weights, dried beans, or rice.
5. Bake in the lower third of the oven for 20 minutes. Carefully remove the weights and foil. Return to the oven and bake for 10 minutes more or until light golden. Cool in the pan on a wire rack.
6. Turn up the oven to 400ºF. Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes. Spread pesto over the bottom of the shell and sprinkle the cheese over it. Arrange the tomatoes over the cheese in one overlapping layer.
7. Sprinkle with squash/potato and corn. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.
8. In a small bowl, stir together the parsley, basil, thyme, olive oil, and salt and pepper to taste to blend. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon.
9. Serve the pie hot or at room temperature. Great for a lunch or light dinner with a side salad.

Basic Pie Pastry Dough: Mix 2 cups all-purpose flour with 1 teaspoon table salt in bowl of food processor.
Add 12 tablespoons or 1 1/2 sticks) chilled unsalted butter, cut into small pieces. Pulse once or twice to blend. Add the butter and process until blended, about 20 seconds. Add 4 to 6 tablespoons ice-cold water to form a soft dough. Add another teaspoon of cold water if the dough appears to be too dry. Turn out onto a floured work surface and work gently into a rough ball. Wrap in plastic and refrigerate at least 1 hour. (The pastry dough can be made up to a day in advance or kept frozen for up to a month.) Makes enough for two 9-inch tart shells or a double

Learn more at www.hunthillfarmtrust.org .