MAKES ONE 12-INCH TART; SERVES 6 TO 8
This tart, or tomato pie as most people will call it, is an utterly delicious way to enjoy tomatoes at their summer peak. It’s perfect as a starter or side dish; add a green salad and make it the main event of lunch or a light dinner.
Being originally from Illinois, I love a deep-dish Chicago-style pizza. I developed this crust to mimic those found in a classic Chicago pie. The base is flaky as a pie crust, with a little yeast added to lightly proof the dough. The result: a great pie dough that I use as often as I can. It’s also perfect for any French-style pizza, such as a pissaladière or tarte flambé.
Making the dough, rolling and placing it in the tart pan, and freezing it will not only help you get ahead on your prep but also benefit the dough; the sides of the chilled dough won’t cave in when baked.
FOR THE CRUST
½ teaspoon active dry yeast
⅔ cup water, room temperature
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
½ cup (1 stick) unsalted butter, cold, cut into cubes
FOR THE FILLING
4 ounces shredded mozzarella
4 ounces shredded cheddar
½ cup mayonnaise or crème fraîche
1 teaspoon Dijon mustard
4 large ripe tomatoes
Sea salt and freshly ground black pepper
1 heaping cup torn or coarsely chopped fresh basil
TO MAKE THE CRUST: In a small bowl, dissolve the yeast in the water; set aside. In a large bowl, whisk together the flour, sugar, and salt. Add the butter and, with your fingers, work the butter into the flour mixture until it is almost entirely broken into pea-sized pieces. Add the yeast mixture to the flour mixture and stir with a fork until the flour is evenly moistened. Turn the dough out onto a floured surface and knead for a minute or so until the dough comes together. Be careful not to overwork the dough, which will make it tough. Shape it into a ball, cover with a piece of plastic wrap, and let the dough rest for about 1 hour, until puffed up slightly but not quite doubled in size.
Roll out the dough on a floured surface to a diameter of about 14 inches. Gently lift and place it into a 12-inch tart pan with removable bottom that has been sprayed with cooking oil. Tuck the dough against the sides of the pan so the edge will be thicker than the pie’s base. Using a fork, prick the surface of the dough evenly in about 10 places; this step prevents the dough from rising and keeps it thin and crisp. Carefully place the dough-lined pan in the freezer for at least 30 minutes or until ready to fill and bake.
TO MAKE THE FILLING: Preheat the oven to 425°F.
In a bowl, combine the mozzarella, cheddar, mayonnaise, and mustard; set aside.
Core the tomatoes and slice them crosswise into thin slices (barely ¼ inch thick) with a sharp serrated knife. Lay the tomato slices on paper towels, sprinkle them with sea salt, and let them rest as you prepare the rest of the tart. (This step helps remove some of the moisture from the tomatoes, which will prevent the tart from being soggy.)
Bake the frozen tart dough for 10 to 12 minutes or until light golden-colored. Set on a wire rack and let cool for at least 10 minutes.
Spread the cheese mixture into the slightly cooled tart shell, top with the basil, and then the sliced tomatoes, arranging them in slightly overlapping concentric circles. Top the tomatoes with a grinding of black pepper. Bake the tart for 20 minutes. Let cool on a wire rack for at least 10 minutes. Slice into wedges and serve slightly warm or at room temperature.
OUR FAVORITE NANTUCKET FARM STANDS: MOORS END FARM AND BARTLETT’S FARM
Nantucket might be known for its sandy beaches, but the island is also blessed with good soil. That rich earth, plus a climate moderated by the Gulf Stream (which means an earlier spring and longer fall), and an exceptional amount of sunlight thanks to its exposure on the compass, creates an excellent environment for raising fruits and vegetables. Thankfully, the tradition of farming and growing crops on the island has not died out. As a matter of fact, it’s thriving.
Our island farmers and growers plant and harvest an amazing variety of fruits, vegetables, herbs, and flowers. These goods can be found at farm stands around the island and at select markets. Offerings also include local honey and locally made preserves.
As islanders ourselves, and in our roles as the owners of CRU Oyster Bar Nantucket, we are delighted to have access to fresh, locally grown produce during Nantucket’s long growing season. During the months that CRU is open (May through October), a lot of what we serve is raised right here on the island. We feel good about that because (1) fresh, local produce has more flavor (and nutrients), and (2) supporting local farms and growers means sustaining open space on the island. This is why we have been proud members of Sustainable Nantucket since day one.
The two farms we are especially fond of and that grow much of what is on the seasonally changing menu at CRU are Moors End Farm and Bartlett’s Farm.
Moors End Farm is a family-owned and -operated business that sits on a twenty-eight-acre spread on Polpis Road. Not far from Nantucket Harbor, the location is virtually midway on the island’s east-to-west stretch. The farm’s genesis was as a small vegetable stand, when, in the mid-1970s, Steve and Sue Slosek decided to try selling the extra produce from their garden. That enterprise was a success. Now, Moors End Farm cultivates twenty acres and raises a rainbow of crops.
On the southwest end of the island, not far from the Atlantic Ocean, Bartlett’s Farm is the largest and oldest farm on Nantucket. Established in 1843 and now a sixth-generation family-owned and -operated farm, Bartlett’s includes 125 acres of cultivated fields, several acres of certified organic fields, and an increasing number of organic greenhouses. In addition to the freshly picked fruits and vegetables, Bartlett’s Farm is home to a full-scale 18,000-square-foot grocery market that stocks a wonderful selection of specialty cheeses, baked goods, prepared foods from the farm’s commercial kitchen, and pretty much anything you might need for your pantry.
Depending on the time of year, the offerings at both farms can include strawberries, asparagus, salad greens, radishes, snap peas, cucumbers, green beans, an alphabet of herbs from basil to thyme, broccoli, beets, carrots, raspberries, tomatoes, peppers, sweet corn, summer squashes, blueberries, turnips, kale, winter squashes, and pumpkins. Oh, and a variety of beautiful cut flowers for your table. During the abundant growing season, let their vibrant displays of fruits, herbs, and vegetables of-the-day dictate your menu!
