La Tomatina de Buñol: Spain's Food Fight Festival that Celebrates All Things Tomato

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©Getty Images / Geshas

Tarta rústica de tomate

This tart is a piece of art! Super colorful, it's made using fresh cherry tomatoes and basil leaves. It's perfect for summer a summer gathering. Here's our fave recipe:

Ingredients (for 4 people):

• 1 cup flour
• 1/2 cup grated Parmesan
• 1 tbsp thyme leaves 
• 1/2 cup butter
• 3 tbsp ice water
• 1 oz. ripe cherry tomatoes
• Salt and pepper (for seasoning)

Instructions:

For the crust:

1. Put the flour, 1/4 cup of Parmesan, thyme leaves and salt in a food processor. Pulse a few times to combine.
2. Add the butter and pulse until its coarse. Pour over the ice water and pule again until the mixture is moist. If the mixture seems too dry, add and extra tablespoon of water.
3. Transfer to a work surface and gently pull the dough together, kneading it together until a ball forms. 
4. Flatten the ball into a dish and wrap in plastic wrap.
5. Chill in the refrigerator for at least one hour.

For the tomato mixture:

1. While your dough is chilling, slice your tomatoes 1/4-inch thick. In a colander, layer the tomatoes and sprinkle coarse salt on top. Allow the juices to drain for 30 min. Every few minures, tilt to colander to drain any trapped juices.
2. Preheat the oven to 450°F. Line a baking sheet with parchment paper and lightly dust with flour. Remove the dough from the refrigerator and allow it to warm up for 5 min. Working directly on the parchement paper, roll the dough into a 12-inch circle. It shoud be 1/8-inch thick. 
3. Put the parchment sheet with the dough on top, into the refrigerator for 15 min.
4. Remove the tomatoes from the collander and drain them again, making sure there is absolutely no more juice. Well drained tomatoes make for a crispier tart!
5. Remove the dough from the refrigerator and. Scatter the remaining Parmesan cheese over the base of the tart, leaving a 2-inch border. Arrange the tomatoes over the cheese, and fold the edges of dough over the tomatoes, pleating as you go.
6. Season with black pepper, and drizzle over olive oil. Bake in the oven for 35 min. Remove from oven and allow to cool for 30 min. before cutting. Sprinkle over salt and pepper and enjoy!