This fresh tomato tart may seem complicated, and the recipe is a bit long – but don’t worry, it’s only three simple parts: the crust, the filling, and the tomatoes. The text is long because I carefully explain how to make the crust –
A note: I was sent, free of charge, a tub of ChefShamy Honey Butter with Vanilla as a participant in #CookoutWeek 2018. It was my own decision to make pie crust with honey butter: an experiment that I call a success.
Rustic is such a helpful word. Much of what I do in the kitchen is rustic: that is, homely, simple, cheerfully imperfect. I make rustic tarts because they’re quick, easy, and delicious, and because they don’t have to be neat and tidy.
Make the crust: Put the flour, cornmeal and salt into the bowl of a food processor. Add in the butter and pulse until the butter is in tiny bits. Add the egg and process until the dough starts to clump together.