Tomato Semolina Tart
The crust on this explosion of summer is buttery and crisp - the semolina gives it a rustic coarseness and the layer of olive pate brings a nice depth of flavor.
- 1 1/2 cups "00" flour
- 1/3 cup semolina
- 1 tsp. salt
- 6 TB cold unsalted butter, cubed
- ice water
- 3 TB black olive pate
- 6 heirloom tomatoes
- 2 teaspoons dried oregano
- salt and pepper
In a food processor, pulse the two flours and salt together for a few seconds. Add the cubed butter and pulse 10-15 times until the mix resembles coarse meal. Drizzle in 1 - 2 tablespoons of ice water until a dough begins to form. Remove the dough and knead briefly, forming a ball. Wrap in plastic and refrigerate for 30 minutes.
Once the dough has chilled, roll into a 8 - 10 inch round. We like the rustic look of a hand-crimped edge, but you could use a tart pan if you prefer. Spread the olive pate on the base of the tart and top with overlapping thick slices of tomato. Shake a little oregano on top and season with salt & pepper. Slide into a 375 degree oven and bake for 30-35 minutes, until the tomatoes are slightly shriveled and the crust is slightly browned.
Cool completely and serve in wedges with a simple arugula salad dressed with lemon and olive oil. A nice glass of wine and you've got an elegant outdoor dinner or perfect picnic!