The Boulted Bread co-owner and baker shares two recipes that celebrate tomatoes, squash, basil and corn — all, of course, on fresh bread.
Recipes by Josh Bellamy
1/2 inch slice of Seeded Levain
Several slices of heirloom tomato
Sliced white cheddar cheese
Directions: Start with a 1/2 inch slice of Seeded Levain or your favorite heartier bread. Spread a thin layer of Dukes Mayo on one side. Layer several slices of heirloom tomato on the Dukes. Sprinkle a bit of sea salt and black pepper on the tomatoes. Top the tomatoes with an several slices of white cheddar cheese. Bake the tartine on a lightly oiled surface for 15-20 minutes in a 400 degrees Fahrenheit oven.
Store bought or homemade unbaked pie crust (we love our cornmeal blitzed puff pastry)
Summer vegetables (sliced summer squash, fresh sweet corn kernels, chopped okra, cherry tomatoes)
Directions: Roll out a thin circle of your favorite unbaked pie crust. Spread a layer of basil pesto in the center of the crust. Fold and pinch the outside edge of the crust so it creates a bowl shape with the pesto on the “bottom” interior of the bowl. Fill the bowl with your favorite summer vegetables. At Boulted we are currently using sliced summer squash, fresh sweet corn kernels, chopped okra, and chopped cherry tomatoes. Add a few pieces of feta on the top. Add a splash of savory custard to the tart. Truly just a splash. Just enough to bind the ingredients. Egg wash the outside of the dough and bake for 20-30 minutes in a 400 degrees Fahrenheit oven. Or until the pie crust has set.
This article was originally published on August 15, 2023 on waltermagazine.com