How to Make a Tomato Tart. An Easy Basic Recipe with Variations
It's tomato season – the time of year to gorge yourself on these savory beauties before they get replaced by supermarket lookalikes – winter clones imported from somewhere that appear to be tomatoes, but curiously lack all tomato flavoring…
Here's a recipe for a very easy tomato tart that I like to serve with a little salad for a dead-easy weekend light lunch.
You can make this with a homemade pie crust, of course, but I'll often cheat a little and just use a supermarket pre-made crust for this one, because doing so makes this recipe so so easy – something that takes only 5 minutes or so of active work but that creates something delicious and kind of fancy looking.
Here's a link to a gluten free-pie crust recipe, this makes it a beautiful gluten free meal…
Anyway, there are a million possible variations for this concept. Most variations run on very similar themes, however, and call for ripe, seasonal tomatoes, cut into slices, some kind of tomato-complementary cheese (mozzarella, fontina, goat cheese, provolone etc.. a little olive oil, salt pepper and a herbal counterpoint, something like a basil or thyme. Whack it all together and bake until your crust is golden and you've got tomato tart. Delicious.
Basic Tomato Tart Recipe
- One pie crust (store bought or homemade)
- About 2 cups of very fresh, just picked harvest tomatoes, cut into thin rounds. Plum tomatoes work well here, as they give off a bit less liquid.
- About 1 cup of cheese of your liking – fresh mozzarella is an obvious starting point, but other cheeses that work well include feta, parmesan, provolone, pecorino, ricotta, goat cheese and gorgonzola or blue cheese. If using a very assertive cheese, such as a blue cheese, you may want to make a cheese blend, to cut it back a touch)
- Olive oil
- Salt and pepper
- A couple or 3 Tbls full of fresh herbs of your choice. Fresh herbs that work well here include, basil, thyme, garlic, marjoram and oregano.
- Preheat your oven to 400
- Cover the bottom of the pie crust with the cheese (Grated or cut small) (reserve a small amount of the cheese for topping the pie)
- Top the cheese with 2/3s of the herbs, finely julienned or torn
- Arrange the tomatoes on top of the cheese and herbs, in overlapping patterns
- Drizzle a couple of Tbls of olive oil over the top of the tomatoes and top with a good pinch of salt and some freshly ground black pepper
- Add on a couple more spoonfuls of the reserved cheese atop the tomatoes
- Bake in the oven for a half hour or so (30-40min), or until the crust is golden brown
- Top the finished pie with the reserved fresh herbs and serve!
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