If you are fortunate enough to be dealing with an abundance of fresh tomatoes, this is a beautiful dish for a light supper or for a summer potluck. The crust is rich and nutty and acts as a great balance for the sweetness and acidity of the tomatoes. I used Black Krims, Purple Cherokees, and some Yellow Pear tomatoes. The Black Krims have been coming on strong in the garden, and they are outstanding for salads and other fresh preparations.
Because this uses fresh tomatoes, it doesn’t store well overnight (the tomatoes will start to look droopy and sad). You can bake the crust in advance, however, and just warm it briefly before adding the tomatoes and serving. I like the contrast of the warm crust with the cool tomatoes, but it is also perfectly wonderful served at room temperature.
- 2 cups almond flour
- 4 tablespoons salted butter, melted
- 1 egg
- ½ teaspoon smoked paprika (optional)
- 6 ounces extra sharp cheddar, shredded
- 2-3 pounds heirloom tomatoes, sliced into rounds
- salt, to taste
- crushed red pepper, to taste (optional)
- fresh basil
- Preheat the oven to 375 degrees.
- In a medium mixing bowl, stir together the almond flour, melted butter, egg, smoked paprika, and one cup (loosely packed) of the shredded cheddar. Press the dough evenly across the bottom of a 10-or-12-inch springform tart pan, pressing some of the dough partway up the sides of the pan. Bake the crust for 20-25 minutes, or until the edges are golden.
- Sprinkle the remaining cheese evenly over the crust, and return it to the oven for an additional 8-10 minutes.
- Arrange the tomato slices on the top of the crust. Sprinkle with salt and crushed red pepper, and garnish with basil. Serve immediately.
The crust for this slices beautifully, so you could also bake this in a rectangular pan and cut it into squares to make it more finger-food-friendly. This is my first summer in Colorado working with an actual *excess* of fresh tomatoes, and it is one of the best sorts of problems. I think you will enjoy this remedy.
Thanks for reading,