Here’s Freddy McKay with Love is a Treasure. And so are september tomatoes! (I love this song!)
1 cup flour
1 cup semolina flour
1 t salt
1 t thyme
freshly ground pepper
1 stick butter – frozen (1/2 cup)
ice water (about 1/2 cup)
Combine the flours, pepper, salt and thyme and mix well. Grate in the frozen butter, stirring about half way through, and then again at the end. Stir with a big fork until the mixture resembles coarse crumbs. Add enough ice water to pull everything together into a workable dough. Knead for about half a minute, to be sure the butter is incorporated. Wrap in foil and leave in the fridge to chill for at least half an hour.
1/3 cup milk
1 cup fresh basil, loosely packed, cleaned and roughly chopped
1 cup grated mozzarella
pinch of salt, grind of pepper
Combine the egg, milk and basil in a food processor, and process till smooth. Stir in the cheese and season with a bit of salt and pepper.
Select a variety of tomatoes – grape tomatoes, cherry tomatoes, heirloom tomatoes. If it’s more than about an inch big, slice it into thin slices. If the tomatoes are very seedy or juicy, give them a gentle squeeze, or coax the seeds out with a knife-tip.
Preheat the oven to 400. Roll the tart dough to be about 1/4 inch thick, and press it into your tart pan. Trim the scraps, and bake them on a sheet as Isaac crackers!
Pre-bake the tart shell for about ten minutes, till it looks firm and un-shiny. If it starts to brown, take it out of the oven.
Pour the egg/milk/basil/cheese mixture into the tart shell, and try to evenly distribute the cheese. Arrange the tomatoes prettily on top.
Turn the oven up to 425. Bake the tart until it’s golden and puffed, and the tomatoes are bright but just wilted – about 20 minutes. I put mine on the top shelf of the oven for the last five minutes or so.
Allow to cool for a few minutes before you serve.