The Cheat Code to Summer: Sun-Drenched Heirloom Tomato & White Nectarine Tart
Listen, I adore a classic French tomato tart. But when June hits California and Jim over at the farmers' market hands me heirlooms so heavy and ripe they feel like water balloons, it is a criminal offense to bake them into mush. The inspiration for this tart came to me during a ridiculously hot Sunday afternoon in Topanga. I was sipping a slightly chilled, funky Gamay and realized I just wanted the pure, unfiltered taste of summer without turning on the oven for an hour. So, here is my cheat code for the ultimate patio picnic: we blind-bake a buttery crust (don't skimp on the European butter, s'il vous plait), slather it with a briny green olive tapenade, and then pile it high with thickly sliced, entirely raw heirlooms and sweet white nectarines. The contrast of the salty tapenade with the juicy, sweet fruit is absolute heaven. What makes this special to me is how it perfectly bridges my Paris bistro training with my sunny California life. It is effortless but incredibly elegant. To make it your own, try adding a smear of fresh goat cheese under the tapenade, or toss on some torn basil and a drizzle of really good olive oil. Just promise me you will serve it with a glass of natural wine and a good friend.
Featured Recipe
Sun-Drenched Heirloom Tomato & White Nectarine Tart
Listen, I adore a classic French tomato tart, but when June hits California and the heirlooms are so heavy and ripe they feel like water balloons, it’s a crime to bake them into mush. This is my cheat code for the ultimate patio picnic: a perfectly blind-baked buttery crust holding a briny green olive tapenade, topped with thickly sliced, entirely raw heirlooms and sweet nectarines. It tastes exactly like the sun.
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Timeline
Ingredients
- 1.5 cups all-purpose flour(Plus extra for dusting)
- 1/2 cup unsalted cultured butter(Very cold, cut into small cubes. Cultured butter makes a difference here!)
- 1 tsp fresh thyme leaves(Roughly chopped)
- 1/2 tsp kosher salt(For the crust)
- 3-4 tbsp ice water(Keep it ice cold)
- 2 lbs heirloom tomatoes(Mixed colors, the heavier and uglier the better)
- 1 tsp flaky sea salt(Like Maldon)
- 1 cup Castelvetrano olives(Pitted)
- 1 tbsp capers(Drained)
- 1 clove garlic(Peeled and smashed)
- 3 tbsp extra virgin olive oil(Use the good, peppery stuff)
- 1 tbsp Meyer lemon juice(Freshly squeezed)
- 1 medium white nectarine(Firm but ripe, thinly sliced)
- 1/4 cup fresh basil leaves(Torn right before serving)
Instructions
- 1
In a food processor, pulse together 1.5 cups all-purpose flour, 1/2 tsp kosher salt, and 1 tsp fresh thyme leaves. Scatter the cold 1/2 cup unsalted cultured butter cubes over the flour and pulse just until the butter is the size of small peas. Drizzle in 3 tbsp ice water and pulse a few more times. If it looks dry, add up to 1 more tbsp ice water. Dump the mixture onto the counter and gently gather it into a disk.
10 min
Tip: Do not overwork the dough! You want visible flecks of butter—that's what makes the crust flaky.
- 2
Wrap the dough disk tightly in plastic wrap or parchment paper and place it in the refrigerator to rest and chill.
30 min
Tip: Resting relaxes the gluten so your crust won't shrink dramatically when you blind-bake it.
- 3
While the dough chills, slice the 2 lbs heirloom tomatoes into thick 1/4-inch slabs. Arrange them in a single layer on a paper towel-lined baking sheet and sprinkle evenly with 1 tsp flaky sea salt. Let them sit to release their excess water.
15 min
Tip: This is non-negotiable! Salting raw tomatoes concentrates their flavor and prevents them from turning your beautiful tart into a soggy mess.
- 4
Make the tapenade base: In a clean food processor, combine the 1 cup Castelvetrano olives, 1 tbsp capers, 1 clove garlic, 1 tbsp Meyer lemon juice, and 3 tbsp extra virgin olive oil. Pulse until it forms a coarse, spreadable paste. Set aside.
10 min
Tip: Castelvetrano olives are buttery and mild. If you use a more pungent olive like Kalamata, cut the amount in half or it will overpower the delicate tomatoes.
- 5
On a lightly floured surface, roll the chilled dough out to an 11-inch circle. Gently transfer it into a 9-inch tart pan with a removable bottom. Press it firmly into the corners and trim the overhang. Prick the bottom all over with a fork (docking).
10 min
Tip: If the dough cracks while transferring, just patch it with your fingers. Rustic is beautiful.
- 6
Place the lined tart pan in the freezer to firm up completely. Meanwhile, preheat your oven to 400°F (200°C).
15 min
Tip: Freezing the shell before baking locks the butter in place so the sides don't slump in the hot oven.
- 7
Time to blind-bake! Line the frozen tart shell with a piece of crumpled parchment paper. Fill it all the way to the top with pie weights or dried beans. Bake in the hot oven for 20 minutes.
20 min
Tip: Crumpling the parchment paper first makes it pliable so it fits snugly into the corners of the tart pan.
- 8
Carefully remove the parchment paper and pie weights. Return the naked tart shell to the oven and bake for another 10 to 15 minutes, until the bottom is a deep, confident golden brown and completely dry.
15 min
Tip: A pale crust is a sad crust. Bake it until you think it's almost too dark—it needs to stand up to the juicy topping.
- 9
Remove the baked tart shell from the oven and let it cool completely in the pan on a wire rack.
20 min
Tip: Do not fill the tart while warm, or the tapenade oils will melt and seep into the pastry.
- 10
Assemble just before serving: Spread the olive tapenade evenly over the bottom of the cooled crust. Gently pat the salted tomatoes dry with another paper towel. Shingle the tomatoes and the sliced 1 medium white nectarine beautifully over the tapenade. Garnish generously with the torn 1/4 cup fresh basil leaves.
5 min
Tip: A final drizzle of your absolute best olive oil right over the top is highly recommended here.
Chef's Notes
Blind-baking is a technique that terrifies some home cooks, but it shouldn't. The secret is keeping your butter freezing cold, resting the dough, and making sure your pie weights actually come all the way up the sides of the pan to support the walls of the crust. Serve this tart at room temperature with a chilled, skin-contact Pinot Gris. Heavenly.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.