A smoked feta tart that showcases the best tomatoes you can find while they're still in season.
told me he would"forever and always love," but nevertheless, I think I like it. Sure, tomato and feta tarts don't exactly compare to the cradle of modern evolutionary science, but as soon as Max mentioned the concept to me a couple of weeks ago, it was so instantly appealing that I started building a prototype of it in my head. A prototype that I very quickly translated into reality with yet another batch of fruit from my neighbors' prolific tomato vines.realities.
On my first attempt, I tried simply layering tomatoes into a basic butter-based tart crust, drizzling them with olive oil, and throwing the pan in a 400°F oven, timing it until the bottom crust was crisp and the tomatoes lightly caramelized and jammy. Half an hour passed, and the tart was essentially tomato soup. At 45 minutes, thick tomato soup. Then a full hour. An hour and 15. Still watery.
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