Tomato & Arugula Tart
If you use a premade pie crust, this comes together pretty quickly. You'll be impressed with the flavor of the arugula and the tomatoes. Try gruyere or even goat cheese for the cheesey crust!
Tomato & Arugula Tart
"Southern Farmers Market Cookbook"
For the pastry:
3 cups all-purpose flour
Generous pinch of salt
3/4 cup unsalted butter, chilled and chopped into large chunks
1 egg yolk
up to 1/2 cup ice water
For the Filling:
4 tablespoons olive oil, divided
1 medium shallot, finely chopped
8 cups clean, loosely packed arugula
salt and freshly ground pepper
4 large ripe tomatoes, thinly sliced
1 cup grated aged Parmigiano-Reggiano cheese
*Skip to third paragraph if using a prepared pastry.
Preheat oven to 425 degrees. In the bowl of a food processor fitted with a plastic blade, pulse the flour, salt, and butter until the butter is the size of small peas - about 10 pulses. Add the egg yolk and pulse two to five times until incorporated. Gradually pour the ice water into the mixture while pulsing. Add only as much as it takes for the pastry to form a loose ball.
Place the pastry on a lightly floured surface and manipulate until it forms a ball. Flatten to a 2-inch-high disk and wrap tightly in plastic wrap. Refrigerate 20-30 minutes. NOTE: Extra dough can be frozen, similarly wrapped, for later use.
Roll out the chilled dough on a lightly floured surface to 1/4 inch thickness. Line a tart pan with the pastry, shaping it gently into the pan with fingertips. Cut off excess edge, leaving about 1/4 inch to form the border. Press the dough gently between your thumb and forefinger as you move along the circumference of the pan to "lift" and "shape" the dough into an even, smooth border. Refrigerate 10 minutes. Line the tart shell with aluminum foil and fill with pie weights or dried beans. Place the tart in the center of the oven and bake for 20 minutes. Reduce the heat to 250 degrees. Remove foil and pie weights, and continue to bake at reduced heat 15 minutes more; remove from oven and set aside.
To prepare the filling, heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the shallot, reduce the heat to medium, and cook until translucent, about 5 minutes. Increase the heat to medium-high, add the arugula, season lightly with salt and pepper, and cook until arugula has wilted, about 5 minutes; set aside to cool. Squeeze out any excess water in the arugula.
To fill the tart, line the pre-baked bottom with a thin, even layer of sauteed arugula. Top with the tomatoes, working in a circular pattern from the outer edge inward. Layer the tomatoes tightly upon each other, covering about half of each slice with the next slice. Drizzle with remaining oil and season lightly with salt and pepper. Sprinkle the grated cheese evenly over the top. Return to a 350-degree oven and bake until golden brown and bubbly, about 35-40 minutes. Finish under a hot broiler for a darker crust. Serve warm or at room temperature.