There are many ways to use a tomato. All summer long I eat them in pasta, toss them on pizza, make soup and even squish them whole between my teeth. Almost always, the simplest preparation is the best one, especially in these hot summer months. (The simplest recipe of all might be to grate a tomato over grilled bread, something I read in Saveur many years ago.)
Now, I happen to live in a town that knows a thing or two about toast. Avocado toast, in particular, might as well be a prerequisite for brunch menu's in Los Angeles. It's everywhere, and I love it. Sqirl has a particularly good one. On the bottom is a thick slathering of creme fraiche spiked with garlic, which is where I got the idea. I actually licked my fingers the first time I had it. And when you find something that striking, It's especially nice to make in your own kitchen, especially if the restaurant is clear across town, and you can't just drive 45 minutes in one direction to get garlic creme fraiche whenever you very well want to.
So. On top of this slightly spicy and effortlessly creamy spread are slices of ripe heirloom tomatoes sprinkled with pepper and flaky salt. That's it. It's all you need, really. And this month's winning food haiku pairs so nicely.
Sarah's poem perfectly captures the allure of an August tomato, and the voters agreed. My favorite phrase is "grew sunlight." It's such a lovely description, don't you think?
HEIRLOOM TOMATO TARTINE WITH GARLIC CREME FRAICHE
This is one of those summer-on-a-plate types of things. Juicy, plump tomatoes, bread, and a bit of this assertive spread. I can eat it all afternoon.
Serves 2
1/4 cup creme fraiche
1 plump garlic clove, grated (about 1/2 teaspoon)
Kosher salt
Freshly cracked pepper
2 slices rustic bread, cut 1/2-inch thick
Extra-virgin olive oil
1 large heirloom tomato, sliced
Flaky salt, for finishing
Stir the creme fraiche, garlic, a pinch of salt, and a few grinds of black pepper. Heat a grill pan over medium heat and drizzle the bread slices with oil, spreading it around with your hands, covering both sides. Grill the bread for 2 to 3 minutes per side, or until sufficiently golden. Slather a layer of creme fraiche over the hot bread, and as it begins to melt and the scent of garlic plumes, cover with a few tomato slices. Finish with a pinch of flaky salt and serve.
