Roasted Tomato Tart, Rainier Cherries And Scenes From A Weekend

“The baby goats were born this morning” Robert texted me last Monday. We had just been to the farm with the kids a few days prior and we could see that the baby goat mamma Daisy was due any minute.

“We will stop by this weekend. I can’t wait to see them” I texted back.

We had lots of plans for the weekend. It was C’s 40th birthday after all and although he wanted to keep it quiet, we invited some friends over for dinner. We spent Sunday morning cooking and getting the house ready for our guests. C. even woke up at insane hours of the night to get his smoked brisket going. This man is obsessed with barbecue.

We planned a very relaxed summer menu. Just the way I like to eat. A little bit of this, a little bit of that. Very similar to the summer parties we throw back home.

Our menus are always eclectic, but that seems to be what friends like about them. The unexpected, I suppose.

On my side I had planned to make a tortilla de patatas (a must have every time my friend Deena comes over). Also a fennel, zucchini and Rainier cherry salad, a roasted tomato and watercress tart, cherry and hazelnut gratin and chocolate chip cookie ice cream sandwiches. Not bad, I thought.

“I have to run to Robert and Paula’s to get eggs for the tart and the tortilla before it’s too late” I told C.

Jon was too busy playing with water balloons with the neighborhood kids, so I put Miren in the car and drove to the farm. I was excited for her to see the new babies, Peanut and Peabody.

It was early afternoon. The rain that had fallen the day before combined with the high temperatures made for a very humid day. The babies were hiding inside their crate while the rest of the animals found shelter under the trees. Not even the chickens wanted to come out. I didn’t blame them.

Miren was mesmerized by the babies. Even at a week old they were playful around each other. What a beautiful sight.

We picked some tomatoes and purple peppers for the party. “They smell like they have already been roasted!” I told Robert.

Have you ever smelled purple pepper? So intense and smoky. I made the best salad with them the following day.

We came back home to finish cooking. Luckily the kids got to nap and rest before friends arrived, which always helps.

I managed to take a photo of the table with my phone.

A feast, no?

Roasted Tomato and Watercress Tart

Roasted Tomatoes

3 medium tomatoes (about 1 lb 4 oz or 560 g), sliced into 1/4″ rounds
1 tsp salt
1/2 tsp black pepper
2 Tbs olive oil
bunch of fresh thyme

Pre-heat oven to 300F.

Drizzle the bottom of a sheet pan with 1 Tbs of olive oil. Sprinkle 1/2 tsp salt and 1/4 tsp pepper on top. Lay the tomato slices on the pan. Drizzle the remaining olive oil, salt, pepper and thyme.

Bake the tomatoes for 1 1/2 hours or until soft but still hold their shape. Reserve.

Tart Crust

2/3 cup (90 g) superfine brown rice flour
1/3 cup (45 g) quinoa flour
1/4 cup (40 g) potato starch
1/2 tsp salt
1/4 tsp black pepper
2 tsp thyme leaves
8 Tbs (110 g) cold unsalted butter, diced (I used non hydrogenated shortening)
5-6 Tbs ice water

Combine the first six ingredients in the food processor. Pulse to combine. Add the diced and cold butter and pulse until the butter is cut into the flour into pea size pieces. Add the ice water and pulse until the dough comes together. It will not form a ball, just press it to see if it holds together. Add 1 Tbs of ice water if needed.

Transfer the dough t your work surface and press it together into a disk. Wrap in plastic wrap and chill for 1 hour.

Dust your surface with superfine brown rice flour. Roll the dough to 1/8″ thickness. Fill a 9″ tart mold with the dough. Cut off excess dough. Chill the tart for another 30 minutes while preparing the filling.

Roasted Tomato and Watercress Filling

Bunch of fresh watercress, stems removed
Roasted tomatoes
2 eggs
1 Tbs plus 2 tsp cornstarch (12 g)
1 cup unsweetened coconut milk
1/4 tsp salt
1/4 tsp black pepper
Pinch of freshly ground nutmeg
2 oz mozzarella (I used the cheese substitute Daiya)

Pre-heat oven to 400F.

Fill the bottom of the chilled tart with the roasted tomatoes. Add the watercress on top.

In a bowl, whisk together the rest of the ingredients. Pour over the tomatoes.

Bake for 30 minutes or until tope is golden brown. Cool for 20 minutes before slicing.

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94 Responses to “Roasted Tomato Tart, Rainier Cherries And Scenes From A Weekend”

  1. A beautiful post, as ever. You have perfectly captured the feel of a weekened meal with friends in your pictures and words. And a wonderful recipe as well!

  2. Beautiful shots as always, sounds like the perfect summer dinner party plus weekend! The purple peppers sound very interesting, hopefully I can find some here (Asia), rather curious now on the taste…

  3. Dominique says:

    Wonderful post… stunning photos (as usual!)… It’s so nice to read one of them!(no, all of them!)

  4. Happy Birthday to C! Wow, that tart looks amazing. What sweet goats- I bet your children loved seeing something to precious.

  5. Iratxe says:

    ZORIONAK al cumpleañero!. Me encantan los menús eclécticos e inesperados, son siempre una deliciosa sorpresa. Qué rico fin de semana. Preciosas fotos, tus peques están guapísimos y grandísimos. Un besín.

  6. you have a gift for making beautiful food. those cherries are as sweet as could be. :)

  7. Averie says:

    Beautiful images, as usual. Of course I wish I could help you eat that looks divine. I love tomatoes and eat tons, daily. And with watercress, mmmm.

    Your little girl is as beautiful as ever.

    Glad your weekend was wonderful!

  8. I’ve been baking a lot of savory as well as sweet tarts. They are so delicious as well as pretty! The goats are darling and I’m sure your daughter was delighted. I hear you about the heat! We are down here in Texas. I do not like heat!! I enjoy reading my queue of blogs from Australia and dream of their fall season…

  9. Fotos magníficas y recetas estupendas. Una combinación maravillosa. Te felicito por todo.


  10. Sarah- yes, the heat is starting to be unbearable for me and summer hasn’t even started. i will need to travel lots this summer if i can continue to live in florida.

    I will tell C about your birthday wishes!

    Thank you!

  11. tinajo says:

    Beautiful and colorful pics – just to my liking! :-)

  12. Coco says:

    Oh those baby goats are just precious! I want some goats and sheep so badly!

    I am going to try this recipe out but with an almond flour tart shell…thank you for a beautiful recipe Aran!

  13. Coco- oh let me know when you make it. i want to try the almond flour tart crust. do you add any thickener to your filling instead of cornstarch? can you use arrowroot or tapioca?

  14. Anna says:

    Unas fotos maravillosas que te dejan con la boca abierta para degustar las recetas otro tanto maravillosas que haces. Besos

  15. Ariana says:

    Oh, those goat kids are just too adorable! When I was in 6th grade, I saved my allowance and cake baking money up and bought a goat. She had two kids every year, and they were the sweetest creatures. I hope have the sort of space soon to welcome some little goats into our family life. I love that your kids get exposed to farm life too!

  16. So gorgeous! This (almost) looks like my perfect weekend lunch menu. And the photos are to die for, as per usual.

    Do you have any suggestions as to where to get quinoa flour? Online, preferably?

    P.s. I’d give just about anything to cuddle those little goats. Aw, goats.

  17. Kristy- you can defiunitely grind your own flour if you have a blender that is strong enough. I get mine from Bon’s Red Mill (

    Thank you all!

  18. Oh, I love goats! They are so cute.

    That tart looks so flavorful! A great picnic item. Your clicks are just dreamlike.



  19. Ruth says:

    The fennel, zuchinni and cherry salad looks lovely!

  20. Laura says:

    All the photos are great, but those of the baby goats melt your heart! I love your daughter’s curls, how can you not give her lots of kisses!

    I recently went GF, so I love seeing your recipes for GF tart crusts. I need to start trying them asap because tarts is something I miss very much. So thanks!

  21. Angela says:

    So beautiful. The cherries are abundant in my market in Provence at the moment, as they say ‘il faut en profiter’

  22. Oh, Aran….I know I have been under a rock but, your site looks SO gorgeous! And I don’t know WHAT is more beautiful; that tart, that cutie pie with the curls & aqua polka dots, those baby goats or your little guy! Okay, I lied…I do know which is more beautiful…your two cutie pies, hands down. This post makes me happy!

  23. Juliana says:

    Stunning as always! My husband likes “white cherries” (Rainiers) the best. Can I wish for the salad and the gratain recipes?

  24. I can’t wait to try the tart with the roasted tomatoes, maybe this week, yum! The brown rice flour is a welcome change from the sweet tart recipes I already make. My husband will love this too. Cutest baby goats!

  25. Melissa- thank you very much! i hope you are well. Haven’t seen much of you on twitter lately. xxoo

    Juliana- The salad is simple. Toss together cherries, julienned zucchini, thinly sliced fennel and watercress. Then season with salt, pepper and olive oil. The gratin is a variation on heidi Swanson’s cherry and almond gratin. You can find it on her blog.


  26. I am so making this tomato tart, it looks dreamy. oh and how I love the curly curls on your daughter’s head. She’s such a cutie.

  27. Aw, those goats look so cute!! And soft, do they ever look soft. My sister in law just bought some baby goats and their mother and they are so much fun to watch :D Those cherries look gorgeous :)

  28. Peanut and Peabody – talk about super duper cute names! This post brought a big smile to my face on a dreary start to the week – thank you.

  29. Your children are so beautiful! I loved your storytelling here as much as I did these wonderfully dreamlike images.

  30. i love your pics!!! greetings, angie

  31. Thank you so much for your blog. Everytime I read it Im no longer in rainy scotland but transported to warm lazy summer days with friends. Perfect.

  32. James B says:

    Stunning photos as always, I really wish I could take ones even half as good. Really want to try that Cherry and Hazelnut Gratin.

  33. Carmen says:

    Como han crecido tus hijos!! y que rubios estan. Ayyyyyyyyyy yo es que leo esod e tener los tomates una hora y media en el horno y me entra una pereza…pero quiero ahcerlo porque tiene que estar bien rico. y los de las cerezas tambien, aqui empiezan a llegar.

  34. Shelby says:

    Absolutely brilliant post!! I read it with a cup of Vanilla Tea with an accompaniment of rainfall, the perfect afternoon. Thank you!!!

  35. Nieves says:

    No, nunca probe esos pimientos!! deben ser muy ricos, crees que puedo conseguirlos en Suiza??
    Miren crece muy rápido… esta hermosa y las cabritas que adorables!!
    Como siempre genial tu publicación! y que linda mesa!!!

  36. Karin says:

    Gorgeous. The table looks fun and feasty, the dishes delicious and those little lambs look so cute. Great post!

  37. TJG says:

    I must admit that your recipes always looks healthy and fresh. Vibrant food is freat, but your pictures really makes the food seem alive. Great photo as usual, never tiring! Keep it up :)

  38. Elizabeth says:

    I simply love your blog! And I’m dying for the recipe to your cherry and hazelnut gratin! I didn’t see it with the other. Please post it! Thanks for the lovely inspiration.

  39. Hazel says:

    Completely blown away by your photography. Absolutely stunning.

  40. Maïlys says:

    very sweet post
    the baby goats are really cute!
    and Miren is gorgeous!

  41. Elizabeth- the cherry gratin is an adaptation of Heidi Swanson’s cherry and almond gratin. You can find it in her blog.

    Thank you!

  42. Aran, everything looks yummy.
    Miren is so cute. God Bless her. Love her curls. She reminds me of my Catalyna.
    I can imagine how excited she must have been when she saw the baby goats. Just yesterday we discovered a small nest of wild rabbits in our garden and my 2 little ones were so excited when they saw the 4 tiny newborn rabbits. New life always surprises in a amazing way.

  43. Pilar says:

    Me encanto conocerte en BlogHer Food, fue tan interesante y motivador, gracias!
    No conocía esos pimientos morados, voy a ver si los encuentro, suenan bien.

  44. Angela KL says:

    Aran, your roasted tomato tart looks delicious and I hope to make try it one of these days. I just realized that I have never baked any savory tarts at all! Tomatoes taste wonderful when they are roasted. You are so lucky to have a farm that you can go to. Birthday wishes to C and how Miren & Jon have grown! Beautiful kids, post & life.

  45. this article makes me feel hungry ^ ^”

    thx for sharing.

  46. Susana says:

    Estupendas fotos, es un placer verte.


  47. Inés says:

    Aran. Nola dagoen Mirentxu… ama! gerezia dirudi….Eta argazkietan piperra eta berenjena ematen zuen zeozer ikusi dut. Ez da izago injertoren bat? Ba piperjena deituko diogu. Piper berezia ematen zuelako, Aurten, abuztuan sinfalta elkartu behar dugu…ume hoiek ikusteko irrikitan nago¡

  48. Inés says:

    Ai nola dagoen Mirentxu….Ai ama!!!!! Aurten abuztuan elkartu behar dogu…irrikitan nago zure bi txori ezagutzeko. Argazkietan berenjena koloreko piperra ikusi dut. Zer da piperjena bat?

  49. Juliana says:

    Thank you! Now all I have to do is wait for the cherry season to start here.

  50. monica says:

    simply fabulous really astonishing

  51. Querida Aran,

    No puedo encontrar potato starch en esta tierra bendita. Te voy a decir las harinas que tengo y tu me dices cual es mejor substituta, ok?

    Mira, tengo: buckwheat, chickpea, rye, tapioca, quinoa, rice y corn.

    Que me recomiendas?


  52. The Bird Cage- Puedes utilizar una mezcla de rice, quinoa y tapioca. Creo que te saldra perfecto!

  53. Richard says:

    Wonderful pictures, the tart looks amazing.

  54. a. maren says:

    oh, i want the cherries recipe! the tart looks fantastic too, though, and is probably healthier :)

  55. Your photos always kill me, they are so gorgeous!!

  56. wfs says:

    I also like it. So lovely.

  57. Jessie says:

    salad is perfect for the season over here in Hong Kong too. i have a few baby green peppers waiting to be popped into a salad or two, but i’ve never seen purple ones!

  58. Angela says:

    Amo queste immagini !!! è tutto così perfetto e delicato, anche le tue preparazioni. Il dolce con le ciliegie è meraviglioso

  59. Sini says:

    The cherry and hazelnut gratin looks delicious! Hopefully you will post the recipe some day. Yesterday I bought some lovely cherries and now a cherry clafoutis is baking in the oven. Mmmm… can’t wait!

  60. Eva says:

    Sounds like a wonderful time. The baby goat is adorable! I bet your kids had a blast. The cherry tart looks delicious, so happy that cherries are in season again! They are such beautiful fruits and taste so wonderfully in the summertime.

  61. ibb says:

    Izugarri haundi daude! Nola pasatzen den denbora…eta jada liburua ia argitaratua!

  62. antonia says:

    ¡qué fotos!me he pasado un buen rato recreándome… gracias!

  63. Ayyy gracias Aran!

    Debo decirte algo: aprecio y admiro infinitamente que ademas de ser tan talentosa y calida, te tomes el tiempo de responder las necedades tontas que yo te pregunto :)

    Con ese espiritu, tengo dos preguntas mas para ti:

    1) Quiero hacer tu strawberry buckwheat crumble – crees que pueda usar millet? Solo tengo buckwheat flour, no las semillitas enteras…

    2) Has usado kamut flour? tengo un saco entero y no se que hacer con el! Como la sustituirias en una receta?


  64. The Bird Cage- para el crumble yo utilizo buckwheat flour aunque tambien podrias utilizar millet. No cocino con Kamut ya que contiene gluten. Gracias por tus palabras!

    Thanks all!

  65. megcjones says:

    just stumbled on your site – love, love, love your photos – they are absolutely gorgeous. can’t wait to catch up on your archives! you do beautiful work.

  66. annemineli says:

    Ellerine sağlık..sevgilerrrr…

  67. Katie says:

    those goats are adorable!

    Katie x

  68. Dédalus says:

    Me he dedicado a ver las fotos… ¡Qué delicia!
    Me alegra ver que sigues en la brecha, Aran.

    Muxu bat!

  69. Roberta says:

    Thank you for this beautiful blog Aran, so fresh and tender…
    I’ve got to try this tart sooner of later (I’ve just cooked some chard& spring onion mini tarts…) I love tarts…
    I am sure you enjoyed your wonderful ‘fiesta’

  70. Reba says:

    I just discovered your blog and it is fantastic. I am gluten and lactose intolerant. I made this recipe tonight and it is so tasty! I especially love the crust. Could it be used (minus the thyme) for a fruit tart? I love pies/tarts, but have not been able to find a crust that holds up well and tastes good. Thanks again for sharing, I look forward to trying more of your recipes!

  71. Merisi says:

    I can’t wait to find cherries at the market and bake them with the hazelnut gratin. I shall now look for Heidi Swanson’s recipe, thank you for sharing the source!

  72. Alisa says:

    I love Miren’s curls! Another lovely post. I need to make that tart soon.

  73. mollyone says:

    Great pictures.
    I love them

  74. Anonymous says:

    I second the hope that you’ll share the recipe for the cherry and hazelnut gratin – looks like a great summer treat!

  75. Susan says:

    I’m so hungry after reading your post.

  76. In Good Taste says:

    Such lovely images and delicious recipes! Thanks for sharing :)

  77. apaler1 says:

    Spectacular pictures, it truly looks like the relaxing weekend you described it to be. I also love the tart crust recipe with the not-so-common ingredients like quinoa flour, brown rice flour, and potato starch. It sounds like there’s plenty of flavor in it, will definitely have to try this!

  78. Telebrands says:

    Thanks for this roasted tomato and watercrest tart recipe. It looks wonderful!

  79. cbradd says:

    What a beautiful blog. I have been reading your blog for over a year now but never had the confidence to write a comment. Thank you so much for all your beautiful photos and stories

  80. Gloria says:

    Aran, what beautiful pics the kids are amazing and lovely! xxgloria

  81. Shar says:

    I love the pictures. Especially your little girls curls.

  82. Anis says:

    Aran, I made this recipe using bob’s red mill brown rice as it is the only one available in the country where I live instead of the superfine that I cannot find but the crust turned out too crumbly and gritty but still so flavourful and delicious! I would like to ask you if I can substitute all or part of my brown rice with glutinous rice flour or/and rice flour in your recipe? long time I didn’t comment here but still testing your recipes and loving the blog!

  83. Anis- yes regular brown rice flour tends to be so gritty in tart crusts… I don’t like it. I wish you could have access to the superfine kind as it’s smooth and similar to wheat flour (texture-wise). You could use glutinous rice flour and maybe quinoa or something finer and with more protein. I think that combination will work. Try it and let me know. Thanks!

  84. Anis says:

    Many thanks Aran for the swift answer as usual! I will follow your advice and I’ll let you know

  85. Dear Aran, I made the tomato tart today for a group of friends and it was SOOOO GOOOD!!! I followed some of your tips in the comments and substituted half of the brown rice flour with glutinous rice flour since I only had Bob’s Red Mill on hand. I also used arugula instead of watercress since it’s all I could find. It was simply delicious and we all loved it. I’ll be sure to share a few hastily taken badly-lit photos with you this week ;) Thank-you for sharing your hard work!! xo

  86. Anis says:

    Hi Aran,
    Just to let you Know That I Made it again following your advice I used a mix of sweet rice flour brown rice flour millet flour and potatoe starch and the dough was amazing easy to roll out quite similar to pâte a foncer in texture and taste and not crumbly at all!!
    Sorry for late feedback
    Can’t wait for your book your recipes are always winners!

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