Rustic Tomato and Cheese Tart

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This tart is a twist on the traditional tomato pie.  It's a wonderful combo of two classic southern favorites, biscuits and tomato pie. In place of the traditional pastry crust, buttermilk biscuits make up the crust of this free form tart. It's everything you love about both dishes in one amazing tart! 

Really ripe summer tomatoes are what make this tart so fantastic. Heirloom variety tomatoes are the perfect tomato for this tart but any just picked tomatoes from your local farmers market will do!

This tart is perfect for a brunch or lunch. Just serve it with a green salad for a complete summertime meal!

Rustic Tomato and Cheese Tart
Source: Ruth Cousineau,Fine Cooking (adapted)

Buttermilk biscuit dough for the crust

1-3/4 cups all-purpose flour, more as needed to knead and roll the dough

2 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon freshly grated pepper

6 Tablespoons cold butter, cut into 1/2-inch pieces

3/4 cup buttermilk, cold

METHOD:

In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, pepper and salt. Using a pastry blender, fork, or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.

Stir in the buttermilk just until the flour mixture is moistened. Do not over mix. the dough should just come together, and it will be sticky.

Place the dough on to a well floured work surface and gently knead 6 to 8 times, dusting lightly with flour as needed to keep it from sticking.

For the tart:

1/4 cup corn meal
All-purpose flour, for rolling
3 to 4 very ripe tomatoes (1-1/2 lb. total), cored and sliced crosswise 1/4 inch thick slices
Kosher salt
1/2 cup coarsely grated extra sharp cheddar
1/3 cup mayonnaise
1/4 cup finely chopped basil
1 teaspoon finely chopped fresh oregano 

1 teaspoon balsamic vinegar
Freshly ground black pepper

METHOD:
Preheat the oven to 425°.
Sprinkle a 12x17-inch piece of parchment paper with about 2 Tbs. of the corn meal. Place the biscuit dough onto the cornmeal dusted parchment paper and pat the dough into a 5-inch round. Using a well floured rolling pin, roll the dough into about a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking.

Place the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining corn meal over the center of the dough, leaving a 1-1/2-inch border.
Arrange the tomatoes over the dough, leaving a 1-1/2 inch border, in two flat, slightly overlapping concentric circles, lightly salting each circle as you go. Drizzle the balsamic vinegar over the tomatoes.
Combine the cheese, mayonnaise, herbs, and 1/8 tsp. pepper in a small bowl. Dollop the cheese herb mixture over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.
Bake until the crust is golden brown and the cheese is melted, about 20 to 25 minutes. Let cool on a wire about 30 minutes before serving. You can also let it cool completely and serve at room temperature.

I've shared this on Tidy Mom's I'm Lovin' it!  link party.