Tomato Tart with Garlic and Capers - Alison Roman
I knew I wanted this to be a quick, throw-together affair. That meant no “salt the tomatoes to draw out the moisture,” no crust that needed to be chilled or rolled out, nothing to delay me from...
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Cooking tools:
- Tart pan
- Pie dish
- Baking sheet
- Pot
- Skillet
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Oven
- Stove
- Grater
- Spatula
Ingredients
- 6 tablespoons/3 ounces/85g unsalted butter
- 1 cup/145g all-purpose flour
- ¼ cup/45g coarse or medium grind polenta or cornmeal
- 1 cup/50g lightly packed finely grated parmesan cheese
- 1½ teaspoons/6g kosher salt
- 1 teaspoon/4g sugar
- Freshly ground black pepper
- 2 pounds/900g small tomatoes ,* thinly sliced
- 2–4 garlic cloves , very thinly sliced
- Kosher salt
- Crushed red pepper flakes
- 2 tablespoons capers (optional), roughly chopped
- 2 tablespoons olive oil , plus more for drizzling
- 1 tablespoon sherry vinegar, red wine vinegar, or white wine vinegar
- Herbs/parmesan , for serving
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