Heirloom Tomato & Chevre Tart

Shared by Chef Brian Kowtko at Caswell Farm in Gray, Maine

Brian Kowtko of Barn & Table Catering believes that good food doesn’t have to be fussy or complicated. “I cook because it brings us all together to celebrate and be with each other.” Barn & Table’s meals are often created in their custom wood fired equipment, which Chef Brian built himself on the property at Caswell Farm in Gray. Brian sees the role fire plays in his style of cooking as both useful and symbolic. “It’s just a natural gathering point. I think there’s something primal in gathering Brian Kowtko of Barn & Table Catering believes that good food doesn’t have to be fussy or complicated. “I cook because it brings us all together to celebrate and be with each other.” Barn & Table’s meals are often created in their custom wood fired equipment, which Chef Brian built himself on the property at Caswell Farm in Gray. Brian sees the role fire plays in his style of cooking as both useful and symbolic. “It’s just a natural gathering point. I think there’s something primal in gathering. simple preparations that focus on the natural beauty and flavor of Caswell Farm’s gardens. While as much of the produce as possible comes from their own fields, Caswell Farm, Barn & Table relishes the chance to feature goods from other local purveyors in their dishes, including fresh and sustainably raised meats, dairy, and grains. For example, just one mile down the road, Sunflower Farm Creamery offers delicious chèvre and feta which perfectly compliment the farm’s colorful and delicious produce.

A perfect summertime dish served hot or chilled, it works wonderfully as a brunch, appetizer, entrée, side or even dessert with a dollop of fresh goat yogurt and honey.

INGREDIENTS

For the Tart Crust: (For one 11 inch tart pan or three 3.5 inch mini tarts)

•2 cups all purpose flour

•1 teaspoon kosher salt

•2 sticks (1/2 pound) unsalted butter, 1/4” diced and very cold

•1/4 cup ice cold water, plus a few tablespoons more as needed

For the Tart Filling:

•6 medium heirloom tomatoes, sliced in 1/4 inch rounds.

•1 tablespoon chopped fresh thyme, divided

•3/4 cup full fat sour cream or goat yogurt

•1/4 cup heavy cream

•3/4  cup plain or herbed chèvre, divided

•1 whole egg

•1/2 teaspoon fresh ground pepper, divided

•1/2 teaspoon kosher salt, divided

•1/2 tablespoon coarse chopped fresh basil

TIP: The key to a flaky tart crust is to keep all of your ingredients icy cold. Measure and prepare your water and butter and keep them cold in the fridge until the moment they are needed.

DIRECTIONS

• Combine flour and kosher salt in food processor with metal blade and pulse briefly to combine. Working quickly, add ice cold butter cubes and pulse gently until the butter is broken up to about pea sized pieces.

• Add 1/4 cup ice cold water and continue to pulse until a very crumbly mixture is formed. It will be very dry and not really have any shape at this point.

• Turn dough out onto a lightly floured surface and gather together into a ball. Knead in more ice cold water one tablespoon at a time until the ball just holds its shape. Do not overwork dough. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes while you prepare the rest.

• Preheat oven to 375ºF.

• Slice tomatoes into 1/4” rounds and lay the slices out on a paper towel to drain. In the bowl of a food processor with metal blade attached: Combine sour cream, heavy cream, 1/2 cup chévre, egg, 1/2 tablespoons thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Blend together until combined, about 10 seconds.

• On a lightly floured surface: Roll cold tart crust into a 13” round. Starting at one end of the round, roll your dough up onto your rolling pin like a scroll. Unroll the scroll over the top of an ungreased tart pan and gently press the dough into the corners and around the edges. (A seasoned 10-12” Cast Iron Pan works amazing for this recipe as well). Use your rolling pin to roll around the edges of the tart pan and cut the excess dough at the rim. Discard excess.

• Spoon chèvre and cream filling into the tart crust and spread evenly along the bottom.

• Working from the center out, pinwheel the tomato slices out in a spiral pattern, slightly overlapping and sprinkling lightly with remaining salt, pepper, thyme and basil after each layer. Stop layering tomatoes about 1/4’ below the edge of the tart pan.

• Top with remaining crumbled chèvre.

• Bake at 375ºF for 40 minutes or until the crust is golden brown, turning after 20 minutes. Allow to cool and set at least 20 minutes before removing from tart pan or refrigerate overnight.