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Recipe Detail Page
Tomato, Cheddar & Sesame Tart
Early Summer 2023
This free-form tart doesn’t require a fancy tin or much experience making pastry. You’ll need a large baking sheet, at least 11 x 15 inches (28 x 38 cm). Once you’ve finished kneading the dough and letting it rest, rolling it out is a cinch: it stretches easily and doesn’t stick to the counter. The tart can be made hours in advance, but is best the day it’s made. Once it’s cooled, leave it on the rack and loosely cover the top with plastic wrap until ready to serve.
Serves 10
2 1/2 cups (625 mL) all-purpose flour
1 tsp (5 mL) salt
1/4 cup (60 mL) toasted sesame seeds
1 tbsp (15 mL) well-stirred tahini
1/4 cup (60 mL) olive oil
1/3 cup (80 mL) plain Balkan-style yogurt
1/4 cup (60 mL) water
2 egg yolks
2 tbsp (30 mL) semolina or fine cornmeal
2 cups (500 mL) coarsely grated old cheddar
3 medium-sized ripe tomatoes
1 egg, lightly beaten
Flaky sea salt and coarsely ground black pepper
1. Combine flour, salt and sesame seeds in a large bowl. Stir to combine.
2. Whisk together tahini, olive oil, yogurt and water in a large measuring cup with a spout. Pour over flour mixture. Stir to combine (mixture will be dry and clumpy). Add egg yolks and stir until dough starts to come together. Tip out onto counter, gather and knead until smooth and elastic, about 5 minutes.
3. Wrap with plastic wrap and let rest at room temperature for 1 hour (or overnight in the fridge, removing it 1 hour before you plan to roll it out).
4. Arrange a rack in middle of oven; preheat to 400°F (204°C).
5. Roll pastry into a 13 x 16-inch (32 x 40 cm) rectangle. Roll up around pin and transfer to parchment-lined baking sheet (overhang will be tucked in later). Leaving a 1 1/2-inch (4-cm) border all around, sprinkle with semolina. In area containing semolina, prick all over with a fork. Distribute cheddar overtop.
6. Shingle tomato slices over cheese. Fold excess pastry over top to create a 1 1/4-inch (3-cm) border all around; pinch firmly together in corners. Trim excess pastry with kitchen shears if you like. Brush border with beaten egg. Sprinkle with flaky salt and pepper.
7. Bake for 35 to 40 minutes or until bottom is deep golden. Remove to a rack and let cool to room temperature before cutting into 10 equal-sized pieces to serve.
Serves 10
