Farm Tomato, Vidallia And Stracciatella Filo Tart Recipe

prepare and bake shell

Preheat oven to 375°F (190°C). Brush a 9-inch tart pan with removable bottom lightly with olive oil. Lay one sheet of filo on a clean surface and cover remaining sheets with a damp towel to prevent drying. Brush the filo sheet lightly with the melted butter. Fold or crumple the sheet slightly to create texture and transfer into the tart pan, letting edges overhang. Repeat with remaining sheets, brushing each sheet with butter and rotating direction slightly so layers bloom and create flake. Press gently into pan to form an even shell about 1/4–1/2 inch thick, leaving some edges rustic. Trim excess if necessary, leaving a slight overhang for a rustic edge. Prick bottom lightly with a fork. Line the shell with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake 6–8 more minutes until golden and crisp. Remove and cool on a rack.

While tart shell bakes, make the green romesco. Place the roasted peeled green pepper, toasted almonds and garlic in a food processor. Pulse to a coarse paste. Add sherry vinegar, lemon juice, smoked paprika and salt; pulse while slowly adding the 3 tablespoons olive oil until emulsified and smooth but still slightly textured. Taste and adjust salt or acidity. Set aside at room temperature.

Combine the thinly sliced onions, white wine vinegar, sugar and 2 tablespoons water in a small bowl or jar. Stir to dissolve sugar, then let sit at least 10 minutes while preparing other components; for stronger pickle flavor refrigerate up to 1 hour. When ready to finish dressing, drain or reserve 1 tablespoon of the pickling liquid and discard excess. In a small bowl whisk together the reserved pickling liquid, Dijon, 3 tablespoons olive oil, salt and pepper until emulsified. Taste and adjust seasoning.

Preheat oven to 400°F (200°C) if you will briefly finish the eggs in the tart (alternatively cook eggs stovetop). Spread an even layer (about 3–4 tablespoons) of the green romesco across the bottom of the cooled filo shell, leaving a 1/2-inch border. Arrange tomato slices in an overlapping pattern over the romesco. Scatter thinly sliced Vidallia onion evenly over tomatoes, reserving a few slices for the pickled vinaigrette and garnish. Season tomatoes and onions with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

add stracciatella and bake (optional finish)

Gently dollop the stracciatella cheese across the tomato layer in several mounds (about half the cheese now, reserve remaining for finishing). If you prefer warm eggs on top, make four shallow depressions in the filling and carefully crack one egg into each depression. Bake in 400°F oven 8–12 minutes until egg whites are set and yolks reach desired doneness. If you prefer runnier yolks or stovetop eggs, instead fry or poach eggs separately and add later.

Remove tart from oven and immediately scatter the remaining stracciatella over the warm tart so it softens and becomes creamy. Let rest 2–3 minutes.

Toss the mixed local greens lightly with 1 tablespoon olive oil, 1/2 tablespoon lemon juice and 1/8 teaspoon salt. Dress sparingly so greens remain bright and not wilted.

Place dressed greens on top of or alongside tart slices. Spoon pickled onion vinaigrette (reserve 1–2 tablespoons of pickled onions for garnish) over greens and lightly over the tart for contrast. Garnish tart with torn basil leaves and remaining pickled onion slices. Finish with a light drizzle of extra virgin olive oil and an additional crack of black pepper to taste.