Garlic Scape Tomato Tart in a Charcoal Crust

I admit I was feeling a bit ho-hum about visiting my local farmer’s market. The same produce was there week after week and I was feeling uninspired. Then I went on a hunt for chervil.

I used to grow it in my garden but overlooked it this year so I went on a chervil prowl only to remember what a short season it has. It’s here and then it’s gone. Vendors were giving me the look you give someone when they knock on your door waaaay after the party over when I asked for it.

So, chervil-less and bored, I decided to finish my lap around the market and shortly thereafter spied these beautiful garlic scapes. The vendor right next door was showcasing adorable bright yellow currant tomatoes. Boom. Visions of this tart started dancing in my head and Just like that, my farmers market faith was restored.

A whole wheat crust or even a spelt crust was a must I thought as I scurried home carrying my precious cargo. Then I remembered my pouch of activated charcoal in my pantry. A friend and I had made a savory pie with a strip of charcoal crust on top for a brand for an event. I knew I was going to ditch the whole wheat idea and make an entire charcoal crust for this tart.

The crust contains one tablespoon of charcoal and does not affect the flavor. If you are worried about using charcoal, it’s too expensive or too hard to find or if you are just not into it, make your favorite savory crust. I would still recommend a whole wheat version.

The garlic scapes are cooked in oil before baking them in the tart. I used a lot of extra oil in the pan happy to have the opportunity to save a jar of gorgeously scented garlic oil. I’m glad I did as I have been making salad dressing with it non stop since.

Current tomatoes are a specialty item, probably hard to find as well outside of tomato season. Substitute one cup of cherry tomatoes. Cut them in half and place cut side down into the tart cream.

The

This recipe result is creamy and garlicky with bursts of bright tomato flavor and crunchy fried scapes. Pure summer in a tart.

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Garlic Scape Tomato Tart in a Charcoal Crust

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 30 minutes

Chill Time 30 minutes

Total Time 50 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

For the charcoal crust:

• 1 +1/2 cups all-purpose flour
• 1 tablespoon activated charcoal powder
• 1/2 teaspoon salt
• 1/2 cup 1 stick cold unsalted butter, cut into small pieces
• 3-4 tablespoons ice water

For the filling:

• 1/4 cup olive oil
• 14-16 garlic scapes trimmed, leaving to 3-4 inches of stem
• 1 cup yellow currant tomatoes or 1+1/2cups cherry tomatoes
• 1 cup sour cream room temperature
• 1 8oz package cream cheese , room temperature
• 2 eggs room temperature
• 1 tablespoon lemon juice
• kosher salt and freshly ground pepper to taste

Instructions

Make the crust:

1. In a food processor, pulse together the flour, charcoal powder, and salt until combined.
2. Add the cold butter pieces to the processor and pulse until they become pea-sized lumps in the mixture.
3. Add the water one tablespoon at a time, pulsing, just until the mixture sticks together in dough form.
4. Wrap the dough in plastic cling film and refrigerate for 30 minutes.
5. Preheat the oven to 350 degrees F.
6. Grease and flour a 9" tart pan.
7. Roll out the crust dough into a circle on a floured work surface.
8. Transfer to the pan and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
9. Place a layer of parchment paper inside the pan on top of the dough. Place pie weights on top of the pan.
10. TIP: If you do not have pie weights, fit a springform pan inside the tart pan on top of the crust with a layer of parchment paper in between.
11. Place the pan in the oven and blind bake the crust for 20 minutes.
12. Remove from oven and let cool.

Make the filling:

1. Heat 1/4 cup olive oil in a skillet over medium heat. Place a layer of paper towels next to the stove.
2. Add the garlic scapes to the heated oil and stir to coat. Reduce the heat and cook the scapes. Let them simmer,  sauteeing occasionally until they start to brown. (You may want to put a screen over the top of the pan as the oil will spatter)
3. Transfer to the scapes to the paper towels to drain and let cool. Reserve the oil.
4. Preheat the oven to 350 degrees F.
5. In a separate bowl, beat together the sour cream and cream cheese. Beat in the eggs. Mix in the lemon juice.
6. Season with kosher salt and freshly ground black pepper
7. Pour the cream mixture into the pre-baked tart shell.
8. Arrange the garlic scapes over the top. Fill in the spaces with the small tomatoes.
9. Place the tart in the oven and bake for 30 minutes or until the tart filling solidifies
10. Remove from oven.
11. Let the tart cool for 10-15 minutes. Drizzle the top with a tablespoon or two of the reserved garlic scape oil before slicing and serving.

Some other savory tarts to try:

Caramelized Leek Lemon Cream Tart in a Spelt Crust

 

Red Cabbage Pear Gouda Tart

 

Red Onion, Goat Cheese, Whole Wheat Anise Tart

 

Watermelon Radish Pepper Cream Tart in a Beet Crust

 

Easy Green & White Asparagus Tart with Swiss Cheese

 

Blood Sausage, Watercress, Apple, Spelt Tart

 

Anchovy Sauerkraut Potato Tart