Ah, tomatoes – that summer vegetable (or is it a fruit?) we all love. We grow them in our gardens, and put them in salads, and their red freshness is one of the beginning signatures of warm summer days. But, I think the poor tomato sometimes gets left high and dry because apart from chopping it up and dressing it or putting it in a hamburger bun, how else can we eat it?
Two words – Tomato Tart. This lovely, fresh tart is not only beautiful but delicious. The crust is made by hand, and then layered with fresh tomatoes, sliced thin and layered in concentric circles.
Below is the recipe. Bon appetit!
- 1 1/2 cups all purpose flour
- 4 oz (1 stick) unsalted butter
- 1 tsp salt
- 4 tbsp cold water
1. Combine flour and salt on the counter and cut in butter until it is in pea-sized chunks.
2. Cut in cold water and use hands to press dough together, folding as you knead, to create layers.
3. Form dough into a disk and chill in refrigerator for at least one hour.
4. Roll out dough into circle using a rolling pin and press into 9 inch tart pan.
5. Wrap the unbaked tart and chill at least one hour.
6. Place layer of aluminum foil in bottom of tart covering the bottom of sides and fill with rice or beans. (blind bake).
7. Bake tart with rice/beans inside for 12 minutes at 350 F.
8. Remove beans and bake empty crust an addition 5 minutes.
- 6 oz Gruyere cheese (thinly sliced)
- 4 tbsp fresh basil
- 2 cloves of garlic
- 2-3 ripe tomatoes
1. Thinly slice tomatoes and cheese.
2. Chop basil and garlic.
3. Layer cheese on the bottom of the baked crust. Sprinkle basil and garlic on top of cheese.
4. Layer tomatoes decoratively in concentric circles in the crust.
5. Salt and pepper to taste.
6. Bake at 375 F for 25-30 minutes until tomatoes are cooked down and cheese is bubbling.
If you enjoy this recipe please let me know. I would also love to hear about some of your favorite tomato recipes!
P.S. You can make miniature tomato tarts too! Perfect for appetizers!