Author Notes: This is my favorite light summer supper. It looks impressive, is simple, uses little oven time and it tastes amazing. You may use all-purpose flour instead of the spelt but, I have not experimented with other flours so, you may need to add more water, more oven time, etc. —my sprout
Serves: 6
Ingredients
Spelt Tart Crust
-
1
cup spelt flour
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4
tablespoons unsalted butter
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2
tablespoons cold water
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1/2
teaspoon salt
Tart Filling
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1
large heirloom tomato, sliced 1/4 inch
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1
small sweet onion, sliced very thin
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1/2
cup roughly chopped fresh basil
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1/4
cup extra-virgin olive oil
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2
egg yolks
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2
teaspoons lemon juice
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1
clove garlic, minced
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1/4
cup panko bread crumbs
-
1/4
cup crumbled chevre or favorite aged goat cheese
-
1/4
teaspoon pepper
-
1/4
teaspoon salt
Directions
- For aioli, in blender or food processor, blend egg yolks, lemon juice, garlic, 1/4 cup basil and a pinch of salt.
- Slowly stream in olive oil and when thoroughly blended, set aioli in the fridge for a few minutes.
- Preheat oven to 350 degrees. In small bowl, mix flour and salt.
- Work in butter with your fingers, taking care to not warm it up too much.
- Mix in cold water with a fork.
- Press incorporated dough into a tart pan.
- Push a piece of foil on top of dough and blind bake the tart crust at 350 degrees for 10 minutes.
- Remove foil and bake another 5 minutes.
- After crust has cooled, spread with aioli and top with onions.
- Then, top with an even layer of tomatoes.
- Finally sprinkle the bread crumbs, goat cheese, remaining salt and pepper and remaining basil.
- Bake in 350 degree oven for 10 minutes and then broil until cheese and bread crumbs are golden.