Sweet Tomato Tart with Rosemary Apricot Glaze

Hooray for rainy days!

A couple weeks ago Vaughn was working on a beer and I was making pie crusts. I took a big scoop of his spent grain and incorporated it into the wheat pie crust that I was making. The crusts went into the freezer for a rainy day...like today!

Sue, my mother-in-law, bought a couple pecks of tomatoes at the Evanston Farmer's Market this past Saturday and needed to use them soon before they go bad. Flipping through Barbara Kafka's cookbook, Vegetable Love, I came across an interesting recipe for a Sweet Tomato Tart. How could I resist? The pie dough recipe is my own since I couldn't find a recipe that incorporated spent grain. It turned out very well!

Whole Wheat Pie Dough with Spent Grain
Yield: 2 8-inch crusts

1 1/2 cups all purpose flour
1 cup whole wheat flour
1/2-1 cup spent grain
1 cup unsalted butter, chilled
1/4 cup vegetable shortening, chilled
1 Large egg yolk, beaten
1/2 cup ice water
1/8 teaspoon salt

1. Combine AP flour, WW flour, spent grain, and salt in a food processor. Pulse until combined.
2. Add chilled butter and vegetable shortening. Pulse until it resembles course meal.
3. With the food processor running on low, slowly pour in the ice water until the dough starts to form into a ball.
4. Remove the dough and place into a zip top bag. Form the dough into a ball and press into a round disc.
5. Chill in the refrigerator for 30 minutes.
6. Place dough on a floured surface and roll out until about 1/4 inch thick.
7. Place dough in a pie or tart pan and refrigerate for 30 minutes or seal with plastic wrap and freeze for later use.

*Before using the crust, blind bake in a 400 degree F oven for 10-15 minutes.

Sweet Tomato Tart
Yield: 8 servings

4 large beefsteak tomatoes, sliced thin (I used 8-10 plum tomatoes)
2 tablespoons lemon zest
2 tablespoons orange zest (I didn't have oranges so I sprinkled orange juice over the layers)
2 tablespoons brown sugar
2 tablespoons currant jelly (I used rosemary-apricot jam because it was on hand)

Preheat the oven to 350 degrees F.

1. Slice tomatoes and let drain in a strainer or colander
2. Combine lemon zest, orange zest, and brown sugar in a bowl.
3. Layer tomatoes in the bottom of the cooled crust. Start from the outside and work your way in, overlapping slightly.
4. Sprinkle half the zest/sugar mixture over the first layer.
5. Add a second layer of tomatoes
6. Sprinkle the rest of the mixture over the second layer.
7. Add the third layer.
8. Bake for 30 minutes. Let cool slightly on a rack.
9. Turn the broiler on low.
10. Heat the jelly in a small pan over low heat or in the microwave for 30 seconds to 1 minute.
11. Brush the top of the tart and crust liberally with jelly.
12. Place under the broiler until the jelly just starts to bubble.
13. Remove from the oven and let cool slightly before serving.

Hope you enjoy this recipe!

1 comment:

  1. Gwen... If this tastes half as good as your blog looks, I'm sure it's the greatest thing I have ever tasted.
    Keep up the good work!

    Kind Regards,