You Say Tomato…

tomato tart recipe‘TIS THE SEASON! Heirloom tomato season!

As you all already know, we don’t just craft over-the-top luxury log homes, we cook (eat). Sometimes even grow things… other than trees… like tomatoes!

Cassandra’s Tomato Tart

  • 2 ¾ cups plus 2 tablespoons all-purpose flour
  • 2 ½ teaspoons salt
  • 2 ½ teaspoons granulated sugar
  • 1 ¼ cups grated Gruyere cheese
  • 2 sticks plus 1 tablespoon cold unsalted butter cut into pieces
  • ¼ cup cold water
  • 1 diced large Spanish onion
  • 3 minced garlic cloves
  • 2 pounds coarse-chopped (into fairly large pieces) heirloom tomatoes
  • ½ cup basil leaves
  • fresh-ground black pepper to taste
  • 1 egg
  • fresh thyme sprigs


  1. Combine 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon granulated sugar, and 1 cup Gruyere cheese in food processor. Add 1 cup butter. Process to a coarse meal, 8 to 10 seconds.
  2. With machine running, slowly pour in ice cold water. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds.
  3. Divide dough into two equal balls. Flatten each into a disk and wrap in plastic. Refrigerate one hour.
  4. Melt remaining butter in large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, 5 to 7 minutes. Transfer to a bowl to cool.
  5. Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 1/2 teaspoons salt, and 1 1/2 teaspoons granulated sugar, and basil and pepper. When onion mixture is cooled, add to tomato mixture, and toss to combine. Transfer mixture to a deep 9 1/2- or 10-inch pie dish. Set aside.
  6. Heat oven to 375 degrees. Roll out half the dough into a circle 1 inch larger than pie dish. Place rolled dough to top of dish. Tuck in edges to seal. Make three to four small slits in crust. In small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust. Sprinkle crust with remaining cheese. Place pie dish on a baking sheet and bake until crust is golden and insides are bubbling, about 50 minutes.
  7. Let cool to room temp before slicing/serving.
  8. Serve each piece topped with a sprig of fresh thyme

Elevate the experience by serving with a chilled bottle of 2021 Braganini Reserve Viognier…



  • I have more questions and concerns about getting an oil-change than I do about this project.

    ~ Tom H.