Perfect summer tomatoes...Another recipe from your dentist!

You may have noticed, the folks here at Costa and Williams love good food.  Even though my profession is centered around oral health care, We know that a healthy happy life means more than just seeing your doctor or dentist regularly, counting calories, and visiting the gym... It also means surrounding yourself with people you love and enjoying the simple pleasures in life...like a perfectly ripe John's Island Tomato.  Baking this little tomato herb tart for your 4th of July cookout tomorrow is a perfect way to do just that.  The flaky and buttery rosemary crust offer a perfect contrast to the sweet and tart yellow grape tomatoes.  Where a classic tomato pie can be a bit heavy and creamy for a hot summer day,  this tart offers a refreshing ____ that brings out the best in the tomatoes it holds.

Recipe:

For the Tomatoes

1 heaping cup of yellow grape tomatoes

Olive oil

Salt

Fresh Ground Pepper

1 sprig of fresh thyme, leaves picked from stem

For the Crust (makes enough for 2)

2 3/4 Cups all purpose flour

2 sticks of organic unsalted butter, frozen

1 teaspoon salt

1 tablespoon chopped fresh rosemary

1/4 cup of ice-cold water

Preheat oven to 450 degrees. In a bowl, toss the tomatoes with a teaspoon of olive oil and a pinch of salt and pepper. Spread these out on a baking sheet and roast for 15 minutes. While these are roasting, prepare your crust. Place the flour, salt and rosemary together in a bowl and mix well with a wire whisk.  Now, unwrap one stick of butter and grate into the flour with a cheese grater, just like you would grate a block of cheddar cheese! With you fingers, mix the grated butter into the flour briefly to ensure all pieces of butter are coated with flour. Do this again with the second stick of butter. Now, with your thumb and fingers, begin pinching and tossing the little butter pieces around in the flour until they break up into little lentil sized pieces. Now, slowly drizzle the water into the flour mixture while mixing it around with your fingers.  Continue until the dough just begins to hold together. Pour this out onto the counter, press into a large ball, divide into two peices, wrap with plastic, and place in the fridge for about 30 minutes to cool. Your tomatoes should be ready to take out of the oven now. Set them out to cool on their pan while the crust cools in the fridge.

To assemble your tart, roll one of your dough pieces out into a rough 16" circle. The dough should be about 1/8" thick now. Place this on a baking sheet with a piece of baking parchment.  Place your tomatoes in the center of the crust leaving about a 2"  border of crust around the edge to fold over as is shown in the picture.  Fold the dough edges up over the tomatoes, sprinkle with the thyme leaves and place in the oven. Immediatey reduce heat to 425 degrees and bake for 30 minutes, or until crust begins to turn golden brown. Now reduce heat to 375 degrees and bake 15 minutes more to give you a nice crispy crust and lightly browned tomatoes! Serve garnished with a bit of grated parmigiana reggiano.