There's "yum" at the end of this tomato rainbow. So, don't turn back!
As we close in on Summer's end, a bounty of tomatoes is easily found in your garden or your local Farmer's Market. Creating a savory tart is a delicious way to serve them. I prefer to use cherry tomatoes in my tarts because they don't have as much liquid, cook up beautifully - and they seem to be the most available toward the end of the season. And, this dish is diverse -you can serve it warm, serve it cold, serve it as an appetizer, a main dish, a side dish, a vegetarian dish, top it with an egg and call it breakfast!
What's not to love about all of that.
These are cherry tomatoes (grape variety) perfect for a summer tart!
Here's my simple recipe for:
Cherry Tomato Tart
1 dozen or so cherry tomatoes, sliced in half
4 oz goat cheese (chevre)
2 oz. cream cheese
2-3 Tbls. Parmesan cheese, grated or shredded
salt & pepper to taste
1 pie crust*
1 egg, beaten for egg wash
olive oil and basil for serving
Mix together the three cheeses.
Crumble cheese mixture onto your prepared pie crust and top with sliced tomatoes.
I'm showing a 4x14 tart pan, but you can also use an 8" round.
Brush the edges of the crust with egg wash. Season with salt and pepper. Bake in 375* oven for about 25-30 minutes when crust is golden.
Garnish with basil and a drizzle of olive oil.
So very yummy!
from my table to yours,
Heirloom Pie Crust Recipe (makes two 9" pie crust) - you only need one crust for above tomato tart recipe. You can store extra in freezer bag for another time!
(a friend shared this wonderful pie crust recipe with me - it was her grandmother's recipe. She uses vanilla sugar and her grandmother used 1/2 cup shortening & 1/2 cup butter)
2 1/2 cups flour
2 Tbls. sugar
1 tsp. salt
7-8 TBLS. ice cold water
1/2 cup of very cold butter (cut into small cubes)
1/2 cup shortening (cut into small cubes)
Mix flour, sugar, salt. Cut cold butter pieces and shortening into flour mixture. Add ice cold water a couple of tablespoons at a time until it forms a ball. Divide into two discs and wrap in plastic wrap and chill in refrigerator for at least 30 min. before using. Roll out onto floured surface into desired pie/tart shape.