Preview: The Heirloom Tomato Festival
This weekend at terrain everything is coming up tomatoes—heirloom tomatoes! With the summer harvest in full swing, we're celebrating August’s most cherished crop along with some of our favorite local and regionally-made products at the annual Heirloom Tomato Festival, this Saturday at Styer's. Join us for our American-made marketplace, an edible vegetable centerpiece workshop, a salsa contest featuring entries from the terrain staff, recipe tastings, music, and more. After the festival, top off your day with a seat at chef Keith Rudolf’s table for special tasting dinner featuring heirloom tomatoes. As a tasty preview to the weekend’s festivities, Keith shared his savory recipe for an heirloom tomato tart that has our mouths watering.
Heirloom Tomato Tart
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process for 8 to 10 seconds until the mixture resembles coarse meal.
With the processor running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if crumbly, add ice water 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored in the freezer for up to 1 month.
1 tablespoon Dijon mustard
6 heirloom tomatoes, sliced
2 tablespoons Herbes de Provence
4 oz. soft goat cheese
Salt & pepper
Preheat oven to 350 degrees.
Lightly coat the bottom of the tart shell with the Dijon mustard.
Place tomato slices on top of Dijon in one layer. Season the layer with Herbes de Provence, salt, and pepper. Add a second layer and season as before.
Top the tomatoes with several dollops of goat cheese. Drizzle with honey.
Place in the oven and cook for about 25 minutes, or until the goat cheese and the crust begin to turn golden brown.