A CHAMPION'S BRUNCH!
Here's THE RECIPE
- 1 and ½ cups of Whole Wheat AP flour
- 9 tbsp of very cold unsalted butter
- 1 tbsp of pesto
- a handful of chopped chives
- a pinch of salt
- 4-5 tbsp of ice cold water
FOR THE FILLING:
- 1 pint of cherry heirloom tomatoes some cut in half
- 3-4 large plum tomatoes each cut into 4 (3/4" steaks)
- 2 ounces of gorgonzola cheese broken into bite sized chunks
- 2 eggs
- ½ cup of half and half
- 2 tbsp of chives
1.) Measure the flour, and put it into a food processor. Add the chives, the pesto and the salt. Mix it together until it's combined nicely
2.) Dice the butter into small pieces, and add it into the processor. Pulse it together until the butter is about the size of peas.
3.) Add in the ice water, one tablespoon at a time, continuing to pulse just until the dough comes together into a ball. You may not need all the water.
4.) Wrap the dough in Saran Wrap and refrigerate for at least 20 minutes. Pull from the fridge and roll out onto a floured surface until it's about 1/8' in thickness. Place the dough on a pizza pan, and roll the edges up. Or if you'd just like to use a tart pan, you will have some extra dough which you can use to make crackers or another tart!
5.) Spread the tomatoes out on the tart, and crumble the cheese all around. Place it in a 400 degree F oven, until the crust edges brown, and the tomatoes soften and brown (approx 35-45 minutes)
6.) Remove the pan from the oven, then beat together the eggs, half and half and chives, and pour it over the entire tart. Place it back in the oven for another 10-12 minutes or until the egg is completely cooked through.