Pie for Lunch: Everything Bagel Tomato Tarts

Perfect for picnics and summertime adventures, you’ll want to eat these Everything Bagel Tomato Tarts morning, noon and night!

Everything Bagel Tomato Tarts with a Whole Grain Crust // www.WithTheGrains.com

Just The Food: Everything Bagel Tomato Tarts

Each Everything Bagel Tart is a blank canvas for your tomato designs. A super flaky crust with a layer of herbed goat cheese (goat cheese + green onion + dill) and summer’s sweetest heirloom tomatoes.  Top with a drizzle of balsamic reduction, capers for a kick, and more fresh dill, then head on a picnic and make the most of tomato season (hopefully with a dog in tow). 

Ingredients for Tomato Tarts // www.WithTheGrains.com

Ingredients for Tomato Tarts // www.WithTheGrains.com

Ingredients for Tomato Tarts // www.WithTheGrains.com

The Personal: Relishing The Season

If we hung out “IRL,” you’d notice my habit of shooting quick phone videos of our time together. On January 1st, I started documenting my year with these snippets and the 1 Second Everyday app. The app stitches together the many seconds of clips into a very personal movie.

When I start my day, I often consider if I am including an activity worth preserving. If not, I need to reconfigure. The app helps me to challenge myself, to make sure I am prioritizing my values. Do my videos reflect time with friends, appreciation for the beauty around me, and time spent creatively?

A day spent solely in front of a computer screen, scrolling endlessly, or binging Netflix doesn’t present many cinematic footage opportunities. Beyond the artistic appeal though, the app is a constant reminder to relish the moment. When time feels like it’s escaping me, I play my full video montage and look back fondly on all the ways I have slowed down and savored my time. It’s a really good feeling. 

In that vein, tomatoes are another reminder to live in the moment. There’s nothing quite like a local tomato at the peak of freshness, and I’m especially grateful for my homesteader friends who offer me regular gifts of summer sweetness. 

Fresh Tomatoes // www.WithTheGrains.com

Ingredients for Tomato Tarts // www.WithTheGrains.com

Tomato Season // www.WithTheGrains.com

Tomato Season // www.WithTheGrains.com

Wrapping Whole Grain Pie Crust // www.WithTheGrains.com

Wrapping Whole Grain Pie Crust // www.WithTheGrains.com

Pie Crusts for Tomato Tarts // www.WithTheGrains.com

Pie Crusts for Tomato Tarts // www.WithTheGrains.com

Ingredients for Tomato Tarts // www.WithTheGrains.com

Everything Bagel Tomato Tarts // www.WithTheGrains.com

Everything Bagel Tomato Tarts // www.WithTheGrains.com

Everything Bagel Tomato Tarts // www.WithTheGrains.com

Everything Bagel Tomato Tarts // www.WithTheGrains.com
Everything Bagel Tomato Tarts // www.WithTheGrains.com
Everything Bagel Tomato Tarts // www.WithTheGrains.com

You Might Also Like: Heirloom Tomato Tart

This tomato tart, from my book, The Gluten-Free Grains Cookbook, is an ode to heirloom tomatoes when they’re at their sweetest and juiciest, and that’s cause for celebration! Made with brown rice flour and teff flour, this gluten-free, vegetarian tart works well for brunch, lunch, or dinner.

Julep’s Corner:

Just a moment of summertime Julep zen for you…

Julep in the Summertime // www.WithTheGrains.com

Everything Bagel Tomato Tarts

Yield: 6 mini tarts
Author: Quelcy Kogel

Ingredients

Crust

  • 1 cup white whole wheat flour or unbleached all purpose flour
  • 1 cup whole grain millet flour
  • 1/2 teaspoon sea salt
  • 16 Tablespoons unsalted butter chilled and sliced
  • 1 egg lightly beaten
  • 1-2 Tablespoons vodka chilled
  • 4-5 Tablespoons water chilled
  • Filling
  • 8 oz goat cheese
  • 2 egg yolks
  • 1 bunch green onions, chopped (about 1 cup chopped)
  • cup chopped dill
  • Zest of 1 lemon
  • 4 vine-ripened tomatoes or a variety of heirloom tomatoes

Topping

  • 1 egg beaten
  • Everything Bagel Seasoning to taste

Garnish

  • Balsamic reduction
  • Capers
  • Fresh dill

Directions

  • In a large bowl, whisk together the flours and salt. Scatter the butter pieces over the top, and work with a pastry blender, or your fingers, to combine, until the mixture resembles gravel, with lots of butter chunks the size of large peas.
  • Add the lightly beaten egg, and stir into flour mixture with a wooden spoon. Drizzle the vodka into the flour mixture, then the water, 1 Tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly. Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl.
  • Form the dough into a ball, wrap it in plastic or beeswax wrap, and place it in the fridge for 1 hour to firm. Meanwhile, prepare the filling.
  • Combine the goat cheese, egg yolks, green onions and dill in a food processor, and pulse until smooth. Keep chilled until ready to use.
  • Preheat the oven to 400°F.
  • Remove the dough from the fridge, and use a bench scraper or a sharp knife to divide the dough evenly into 6 pieces. Roll each piece into a ball, being careful not to overwork the dough. On a lightly floured surface, roll each ball into a 6 to 7-inch circle.
  • Spoon 1-2 Tablespoons of the filling into the center of the circle. Spread the filling into an even layer, leaving a one-inch border.
  • Arrange three tomato slices, or an array of cherry tomatoes, evenly over the center of the filling. Fold the dough over the tomatoes in a free-form fashion, pleating the overlaps.
  • Brush the outer crust with a generous coating of the beaten egg wash, and sprinkle with the Everything Bagel Seasoning.
  • Bake for 20 minutes, or until golden brown. Let cool before serving. Garnish with a drizzle of balsamic reduction, a spoonful of capers, and a sprig of fresh dill. Enjoy!

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