Tomato Tart with Smoked Butter
by
Ann-Sophie Raemisch
The only thing better than really good tomatoes: smokey, buttery tomatoes. Of course, you can also use normal butter and still have a great meal, as the smokiness is what really seals the deal.
This recipe can also be made with leeks in the colder seasons—cut 2 cm thick slices and bake them in the oven at 200 °C with plenty of smoked butter until they are golden brown, and maybe exchange the ricotta for some slow cooked onions.
I have always loved tomatoes—once the season comes, I shove them in my face all day, and for that, you'll sometimes have to get creative on how to prepare them so you can eat even more.
- Level
Intermediate
- Cooking
4h+
- Overral
5h+
- Ready
Cherry Tomato
1kgSoftened Smoked Butter
2tbspWhole Grain Spelt Flour
50gAll-Purpose Flour
100gRicotta
¾ cupSoftened Butter
50gLeaves and Flowers Basil
to garnishEgg
2Extra Virgin Olive Oil
to drizzleSalt
to taste
Equipment
Springform Cake Pan
Parchment Paper
Cherry Tomato
1kgSoftened Smoked Butter
2tbspWhole Grain Spelt Flour
50gAll-Purpose Flour
100gRicotta
¾ cupSoftened Butter
50gLeaves and Flowers Basil
to garnishEgg
2Extra Virgin Olive Oil
to drizzleSalt
to taste
Equipment
Springform Cake Pan
Parchment Paper
Tomato Tart with Smoked Butter
Ann-Sophie Raemisch
Preheat the oven to 90°C
Halve 1kg of cherry tomatoes and place them in a container
Season generously with salt to taste
Add 2tbsp of softened smoked butter and gently mix until the tomatoes are coated
Place the tomatoes on a baking tray with the cut side up
Bake the tomatoes for 3h until they are partially dehydrated and lightly browned
Put 50g of whole grain spelt flour and 100g all-purpose flour on a clean work surface
Add salt to taste, mix by hand and make a well in the middle
Add 50g of softened butter, broken into small pieces
Crack and add 1 egg. Mix by hand. When it starts to come together, crack and add 1 egg. Knead until you get a lumpy dough
Press the dough with your hands to make a ball. Cover it and place it in the refrigerator until you are ready to use it
Remove the tomatoes from the oven
Rise the temperature of the oven to 180°C
Remove the dough from the refrigerator and place it between silicon mats or sheets of parchment paper. Press to start flattening it
Roll out the dough until it is 5mm thick
Cut out a disc using the base of a round, 20cm springform cake pan as a mold
Line the bottom of the springform cake pan with parchment paper
Carefully place the dough in the pan
Cut dough strips that are half the height of the walls of the pan. Join them with the base using a spoon
Cover the dough with parchment paper and add weight (such as uncooked rice) to pre-bake it
Bake for 15m until light brown
Remove the weight from the tart
Bake the tart shell for 5m until golden brown
Allow the tart shell to cool down. Remove it from the form and place it on a plate
Crumble ¾cup of ricotta. Spread it by hand all over the bottom of the tart shell
Cover the ricotta with the cooked tomatoes
Drizzle with olive oil to taste
Garnish with basil leaves and flowers to taste. The tomato tart with smoked butter is ready
Enjoy!