Much like the caterpillar emerges as a butterfly, what started as a small ball of dough…
became a breathtakingly beautiful and creamy tomato tart with a savory sage-infused crust…
Some of us come from humble beginnings. Not necessarily a bad thing.
A lot of people ask me about the raw food diet, what’s good about it, what sucks about it, what’s it do for you in terms of your bathroom habits…you know- the most common of questions. Foods in their raw form can be super amazing for you, hence the reason salads are forever the go-to diet food.
But on the other hand, turns out cooking is still boss in the kitchen when it comes to tomatoes. The heat applied to the tomato during cooking actually increases its lycopene content (the powerful antioxidant that gives it that rich, red color). So all those juicy sweet veggies you’re inhaling during these hot summer months are protecting your cells and tissues from damage. They’re like tiny, delicious, little ninjas.
This tart is a crowd pleaser. And by crowd, I mean party of 1. Underneath the sweet tomatoes is a layer of crunchy sweet yellow corn for the perfect crisp and a spread of creamy thick goat cheese to round it all out. Fresh earthy sage is baked inside the delicate flaky crust so it’s guaranteed you have one or two mouthgasms in every perfect bite.
Chevre Tomato Tart with Sage Crust
For the crust:
- 1/2 cup cornmeal
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon sea salt
- 1 stick butter (1/2 cup), cut into small cubes
- 2 tablespoons fresh sage, minced (omit for sweet crust)
- 2-3 tablespoons water
- Olive oil
For the filling:
- 4 ounces chevre goat cheese
- 1 ear corn, shaved
- 1/2 cup grape tomatoes, halved
- 2 tablespoons fresh sage, minced
- Sea salt and pepper
- To make the dough for the crust, place cornmeal, flours, and salt in a food processor and pulse for a few seconds. Add in the butter and process on low until it resembles coarse sand. Add in the sage and 2 tablespoons of the water and process for a minute on low. Check the consistency- a dough should begin to come together. It should be slightly sticky but firm enough to pinch with your fingers. Add more water, 1 tablespoon at a time, if it needs more wetness. When you have reached a dough texture and can form it into a ball easily, remove from processor, roll into one ball, wrap in saran, and refrigerate for 30 minutes.
- While the dough is chilllllllin’, preheat the oven to 425 degrees.
- Once chilled, unwrap and roll the dough out into a circle on a floured surface. Layer goat cheese, sprinkle with corn, place tomatoes on top, sprinkle with the sage, and season with salt and pepper to taste…but arrange the filling so you leave 1/2″ around the edge so you can fold it up.
- Using your fingers, pinch the crust up so it tucks in. Don’t worry if it looks ugly and misshapen, that’s the beauty of a “rustic” galette. Brush crust with a little olive oil, sprinkle with salt, and bake for 15-20 minutes until crust is golden brown and firm to the touch, let cool, then slice and devour.