There is no such thing as too many tomatoes in my opinion--at least not during the long hot days of summer when these juicy fruits are in their prime.
This recipe is a riff on both my calabicatas tart (once you have a good tart crust you can fill it with just about anything) and a goat cheese tomato tart we used to make as kids when we wanted to look like culinary pros and beat the heat with an easy one dish meal. I've added tomatillos as an extra twist along with some pepper; both bring an unexpected spice and tartness to the dish. That said if all you have on hand is tomatoes then, by all means, stick with the classic version of just tomatoes, onions, and goat cheese.
And speaking of goat cheese, you'll notice that I gave you a range of ounces to use in this recipe; if you want gooey-cheesy use more cheese. If you want it to just to play backup singer to the tomatoes, use less. This dish is excellent on its own or paired with a side salad for dinner, and it makes a great left-over lunch!
1/2 cup blue cornmeal
1/2 cup whole wheat flour
1/2 cup white flour
1/3 cup olive oil
1/3 cup water
2 medium tomatoes
3-5 oz goat cheese
1 medium sweet onion
1 tablespoon oregano
Pepper to taste
Salt to taste
Preheat oven 350 degrees. Whisk together flours and a pinch of salt to taste. Then add oil and water and mix until a ball forms. Press dough evenly into a tart pan (I use one with a removable bottom for easy serving), then use a fork to prick holes into the bottom. Cook in oven for 30-35 minutes. Remove from heat and let cool.
While the tart crust cools, dice up onions and sauté in olive oil with half a tablespoon of your oregano and pepper in saucepan until softened. Slice tomatoes and tomatillos into thin disks. Once the crust and the onions have cooled, pour your onions on the bottom layer of the crust, then break chunks of your goat choose and layer it over them. Sprinkle one-fourth of a tablespoon of oregano and a pinch of pepper over the cheese; then layer the tomatillo circles over that. Lastly, layer your tomatoes, starting in the center and working your way out to the tart crust to give it a uniform look. Sprinkle with the last of the oregano, some pepper and salt. Drizzle top with olive oil.
Place tart in oven and cook 35-40 minutes until egg is set. Let cool for at least ten minutes before serving. Serves 4-8. Enjoy!
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