The best tasting tomatoes, freshest herbs, local farmstead cheese, and eggs from my own urban mini farmette. Breakfast. Also, an olive oil tart crust--not so local.
My mind is full this time of year, and my kitchen a mess. I have so many recipe ideas, not nearly enough time to execute them all-- and yet some ding-bat idea that I should give them all a go in the short bits of time that I have between work, gardening, and wood carving.
Like this morning when I was daydreaming, over a cup of coffee, about the basket of tomatoes that was waiting downstairs. I had this thought that I wanted tomatoes, and eggs, and some amazing cheese that I had from the Tuesday evening farmers’ market. What I wanted was a tart. And it was a work day. And I had not made any crust dough ahead of time.
And that is where this amazing savory olive oil crust comes in. It is a crust that I can make on the spot and put right into the oven. I am the kind of person who likes to have plenty of time to tinker around in the morning before I go to work--this does not mean that I like to get up early, it just means that I like to be up early. So even though I did not make the crust the night before, I still need about a half an hour to make this happen. It is totally worth it.
2 Cups whole wheat (or all purpose) flour
1 Teaspoon salt
¼ Cup olive oil
½ Cup cold water
5-10 Cherry tomatoes, cut in half
¼ Cup grated cheese (use your favorite, I use a hard cheese like pecorino)
2 Teaspoons fresh herbs, minced (use whatever is fresh from your garden or the farmers’ market--I used rosemary)
Pre-heat your oven to 350 degrees
Combine flour, salt, 1 teaspoon herbs, and olive oil, mix with a fork
Add cold water and mix with a fork, and then your hands until the dough forms a ball
This makes enough for one 12 inch tart pan, or three 4 inch tart pans
Roll the dough out on a floured surface and gently press into your tart pan
While you are waiting for your oven to heat, place your crust in the refrigerator (when I am in a hurry, and if the oven is already hot, I skip this step)
Bake for 15 minutes and remove from the oven
Crack an egg into the tart pan, arrange cherry tomatoes around the egg
Sprinkle with the grated cheese and the remaining herbs
Put the tart back in the oven and cook for another 12-15 minutes (you will need to check your egg and see that the white is no longer translucent--and that the yolk is as firm as you like it)