Heirloom Tomato Tart

I have a thing for tarts and when I saw this recipe by Chez Pim from way back I knew I had to make it some day. Our wonderful CSA rewarded us (everyone gets the same vegetables every week, but they are so beautiful that it seems like a we are winning something every time) with a bag full of heirlooms and I knew it was time for the tart.

I strayed from the recipe and caramelized three onions and sprinkled those on the bottom, before adding the layers of tomatoes. I seem to have a problem with shrinking tart dough though, and through google searches I know I am not alone! I did all the recommended refrigeration, but maybe my beans are not heavy enough… I also was short a tablespoon on butter so I fudged a bit (1 cup and a tablespoon of flour, salt, couple grates of parmesan, 7 tablespoons of butter cubed, and put in the freezer for 5 minutes, three tablespoons of ice water in the food processor, let it rest for an hour in the fridge, rolled it out onto the tart shell, another 30 minutes in the freezer…) Since this tart was short on filling, it turned out to be just right with a shorter crust.

The salad was inspired (ok it could be an attempt at copying) by Chez Papa in San Francisco. I wrapped the beets in foil and roasted them in a 425 degree oven for 45 minutes. Chopped them into quarters and tossed with pesto. S + P and sprinkle on some goat cheese right before serving.