This recipe blew my mind.
Heirlooms are a summer treat, that’s for sure. Tomatoes in general are delicious, but there’s something about heirloom tomatoes that make them superior, in my opinion. They are sweeter, juicier and gorgeous. The variety of colors you see on heirlooms alone make them worth the extra price you may pay. With names like “Yellow Submarines”, “Green Zebras”, or my personal favorite, “Mr. Stripey”, you’re sure to get a laugh as well. I mean, seriously, how do we come up with these names? I’ll go more into my obsession with heirloom tomatoes another time, let’s get down to business.
What you’ll need:
- 1 1/2 cups sifted All Purpose Flour
- 1/2 cups Salted Butter (I used UNSALTED BUTTER)
- 1/8 tsp Salt
- 1/8 tsp Sugar
- 1/3 cup Ice Cold Water (temperature is important)
- 8 oz. Goat Cheese
- 2-3 tbsp Honey
- 3-4 sliced Heirloom Tomatoes
- 2 tbsp Fresh Thyme
- 1/2 tsp Sea Salt and Coarsely Cracked Black Peppercorn
- 1 beaten Large Egg
- 2 tbsp Extra Virgin Olive Oil
- 4 Diced Shallots
PREHEAT OVEN TO 375 DEGREES
First things first, the dough. You’ll start by freezing your butter for roughly 10 minutes. When it’s properly chilled, use a cheese grater and grate the butter into a small bow, placing back in the freezer to keep chilled. combine your salt, flour and sugar in a large mixing bowl and stir with a whisk to incorporate. Once mixed, take your butter and gently whisk into the flour mixture until the mixture begins to stick together. Next, add your chilled water, roughly a tablespoon at a time, until the dough takes shape. Once it’s started to combine, I just began to mix it by hand. I prefer to be hands on and getting messy can be half the fun, sometimes. The other half is obviously eating the final product.
Gather the dough into a ball and place on a lightly floured surface and begin to create a disk. Take the disk of dough and wrap it tightly in plastic wrap and place it in your refrigerator to chill for at least 45 minutes or more.
As your dough is chilling, place the olive oil in a small pan and lightly caramelize the shallots. This will take around 10 minutes, give or take. Remove them from heat and place aside in a small bowl until you’re ready.
Line a baking sheet with parchment paper (you all know how I achieve this by now) and sprinkle a small amount of flour on top. On another lightly floured surface, take your dough from the fridge and roll it our to be approximately an 1/8 inch thick. When it’s ready, transfer to the baking sheet.
The fun part is in the decorating. I wanted more colorful tomatoes, but I had to use what I could find. Flavor-wise, they’re absolutely amazing. Now, taking your goat cheese, crumble all over the dough, save a 1-2 inch border (which is what you’ll be folding over the top). I diverted from the recipe here and used half regular goat cheese, half basil goat cheese. Honestly, I love all goat cheese, but the basil may be my favorite of the all, so I couldn’t not incorporate it into my cooking. Once you’re happy with the coverage, drizzle that delicious honey all over it. Seriously, you’ll thank yourself later. From there, you’ll want to evenly spread the shallots on your gooey mixture and then it’s onto the tomatoes.
Now, you’ll want to season your tomato slices with EVOO and lots of salt and cracked black pepper. There are a lot of ways to achieve this, mine is by using a large zip lock bag and placing everything in it, sealing it up and gently mix it together. From here, you’ll lovingly layer each tomato atop that glorious cheesy mess. Once you’re done and you’ve paid attention to every detail, gently fold over the edges of the dough, brush with the beaten eggs and place in the oven. I started to check mine around 45 minutes- 1 hour, but it honestly took closer to 1 hour and 15 minutes for me to get the desired browning on the crust.
YOU ARE FINISHED!!!!
Now, relax, have some wine and ENJOY!!!! Thanks for taking a look, everyone. I genuinely appreciate it. This is something I’ll be making for years to come and hopefully you will, too.
Made with love, from my heart to your table.