Cherry Tomato Tart

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,
helen
 

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.