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Heirloom Tomato Tart, by Greg Wade of Publican Quality Bread

Heirloom Tomato Tart, by Greg Wade of Publican Quality Bread

By: Terra Brockman (Read Bio)

Heirloom Tomato Tart, by Greg Wade of Publican Quality Bread

This simple and delicious recipe for a flavorful Tomato Tart comes to us courtesy of Greg Wade, award-winning baker and a Managing Partner of Publican Quality Bread in Chicago and Oak Park.

Greg demonstrated this recipe on WGN television in the summer of 2024, and said, "It's pretty easy -- just flour, salt, sugar, butter, tomatoes, and cheese!" You can watch the full video here. 

Greg is also the author of Bread Head: Baking for the Road Less Travelled

Janie's Farm to Janie's Mill to Publican Quality Bread

Greg Wade and Janie's Mill have had a long and valued relationship, dating back to when we first started stone-milling the organic grains from Janie's Farm.

We are also both founding members of the Artisan Grain Collaborative, whose mission is to improve the quality, integrity, accessibility & equity of the Midwestern grain value chain. Scroll down to learn more about Greg, Publican Quality Bread, and the Farmer-Miller-Baker relationship!

Yield: 6 individual 4-inch tarts

Ingredients

for the Savory Tart Shortcrust
  • 1½ cups Janie's Mill All-Purpose Flour (Or substitute any lower-protein flour, such as our Silky Smooth Pastry Flour, or our 100% extraction Spelt Flour)
  • ½ cup cold butter
  • 1 tablespoon sugar
  • ½ teaspoon salt

    • for the Tomato-Cheese Tart Filling
  • 1–2 large heirloom tomatoes, or half a dozen small ones
  • ½ cup tomato sauce (optional)
  • ½ cup mozzarella cheese
  • 1 recipe savory shortcrust (recipe above)
  • Olive oil, as needed
  • Salt, as needed
  • Pepper, as needed
    • Janie's Mill flour used in tomato tart crust

    Directions

  • 1. Make the Shortcrust
    • In the bowl of a food processor, combine all ingredients for the shortcrust: flour, cold butter, sugar, and salt.
    • Run the food processor until a dough forms, about 2-3 minutes.
    • Stop the processor, remove the dough from the bowl, and wrap it in plastic wrap.
    • Chill the wrapped dough in the refrigerator for 1 hour.

    • 2. Form the Tart Shell
    • Prepare a tart shell by spraying it with pan spray. For the demonstration, a 4-inch round tart pan was used; this recipe yields enough dough for 6 of these small tarts. You can also use a larger tart pan and serve the tart family-style.
    • Roll the dough on a floured surface to about ¼ inch thick.
    • Place the rolled dough into the tart shell, pressing it into the sides to form the shell. Ensure all sides of the mold are covered with about ¼ inch of dough. It’s okay to pinch pieces of dough from the larger piece and patch any gaps.
    • Place the filled tart shell on a baking sheet and refrigerate for 30 minutes.
    3. Fill and Bake
    • Spread a thin layer of tomato sauce (if using) in the base of the tart shell. For the 4-inch tarts, this is about 1 tablespoon of sauce.
    • Sprinkle 1-2 tablespoons of mozzarella cheese over the sauce.
    • Slice the tomatoes into ¼-inch thick slices. Arrange one slice on top of the tart to showcase the full tomato.
    • Drizzle a little olive oil over the tomato, then sprinkle with salt and pepper.
    • Bake at 375°F (190°C) for 25 minutes, or until the tart is golden brown.
    • Allow the tart to cool slightly before serving. It can be served warm or at room temperature.

    Background about Greg Wade and Publican Quality Bread 

    A native Midwesterner, Greg graduated from the Illinois Institute of Art’s Culinary Program. From there, he worked at a number of respected restaurants, before ending up at Publican Quality Bread, where he is now a Managing Partner.

    Since joining Publican Quality Bread in 2014, Wade has expanded and transformed the baking program.  In 2022, Wade and partners opened a standalone bakery for Publican Quality Bread in West Town, bringing his award-winning loaves and an expanded menu of artisan sandwiches, tartines and decadent pastries to a public-facing location for the first time. This success was followed by the opening of a second location in Oak Park in 2024.

    Specializing in whole grains and fermentation, Wade was honored with a James Beard Award for “Outstanding Baker” in 2019 and continues to be an advocate for local, organic ingredients, and an active member of the Artisan Grain Collaborative.

    Posted on August 21 2024