Tomato Spinach Tart with Cheesy Cornmeal Crust

 Late August and early September tomatoes are just begging to be added to this Tomato Spinach Tart with Cheesy Cornmeal Crust. Don't disappoint them. Make this!

*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Even though I've been all about bringing you easier recipes to make and enjoy, sometimes you just have to break out the recipes that take a little extra time and effort, just because they're totally worth it! This Tomato Spinach Tart with Cheesy Cornmeal Crust is one of those recipes.

When you read through this recipe you may be surprised at the amount of apple cider vinegar that is used in the crust. Trust me when I tell you that the apple cider vinegar will make the most tender crust you'll ever have, and the bite of acidic flavor it provides is the perfect balance to compliment the cheese, tomatoes, and cracker crumbs in the topping.

I served this tart for dinner one night with a fresh, healthy salad. It made the perfect meatless meal and a light summertime supper. And, can I tell you that the leftovers of this tart are every bit as delicious as the night it was fresh out of the oven. Win!

TOMATO SPINACH TART WITH CHEESY CORNMEAL CRUST  {PRINT THIS RECIPE}
Makes:  1 - 8"x 8" tart (plus enough dough for a second tart)   Prep Time:  1 hour (includes chill time)  Bake Time:   20-25 minutes

For the crust:
2½ cups all-purpose flour, plus additional for rolling
¼ cup yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon salt
¼ teaspoon pepper
½ cup shredded cheese (I used a Mexican blend)
1½ sticks cold butter, cut into tablespoon-sized pieces
3 tablespoons cold shortening
8-10 tablespoons apple cider vinegar
8" x 8" tart pan with removable bottom
baking spray

For the filling:
3 tablespoons mayonnaise
2-3 fresh tomatoes, sliced approximately ¼" thickness (12-15 slices)
paper towels
salt and pepper
1 cup fresh baby spinach leaves

For the topping:
½ cup shredded cheese (I used a Mexican blend)
1 cup cracker crumbs (I used Ritz crackers, crushed in a zip-top bag)
½ teaspoon garlic powder
1 tablespoon olive oil for drizzling

To make the crust:
-Combine the flour, cornmeal, sugar, salt, pepper, and cheese into a food processor. Pulse until combined. Add the cold, cut up butter, shortening, and pulse until coarse crumbs form. Add the apple cider vinegar, starting with 8 tablespoons, and pulse until the dough comes together and forms a ball (additional apple cider vinegar may be needed to accomplish this). Remove the dough ball from the processor and wrap it in plastic wrap. Chill for at least 45 minutes.

-Preheat the oven to 375 degrees.

-Dust your rolling surface with a slight bit of flour and roll the chilled dough out to approximately ¼" thickness, making sure it's larger in size than the tart pan. Gently roll the dough onto the rolling pin and carefully unroll it over the prepared tart pan that has been sprayed with a baking pan. Gently work the dough to conform to all the groves and corners of the pan making sure to keep the dough as even in thickness as possible. Trim the excess dough from the tart (I use the rolling pin to accomplish this).
Dock the bottom of the tart with a fork and par-bake the tart crust in a preheated oven for 12-15 minutes. Remove and cool.

To fill the tart:
-Spread the mayonnaise evenly on the bottom of the par-baked tart crust.

-Slice the tomatoes and place them on some paper towels to drain off some of their juice. Season the tomato slices with salt and pepper.

-Place the spinach leaves over the mayonnaise and top the spinach with the drained tomato slices, overlapping them as needed.

-Increase the oven temperature to 400 degrees.

To make the topping:

-Place the cracker crumbs, cheese, and garlic powder in a bowl. Mix well to combine. Top the tomato slices evenly with the cracker crumb mixture and drizzle the top of the tart evenly with the olive oil.

-Bake the tart in the preheated 400-degree oven for 20-25 minutes or until the crust has browned and the topping is golden. Remove. Cool. Slice. Serve. Enjoy!

**Note - Once you trim the extra dough from the tart you can wrap the scraps in plastic wrap and refrigerate for another use.

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