Finally the tomatoes are coming in more than one or two at a time in our little garden – and here’s a recipe to take advantage of the best tomatoes of the season, no matter where you get them from.
Ours happen to be all red (I killed off a few plants during our early high 90’s heat wave, including the multi colored heirlooms – I was bummed – I’d already named the German variety Herman after my Grandfather) but this tart would be absolutely lovely with a mixture of colors.
It’s a versatile recipe, too; you can vary the herbs and cheeses to your own tastes and preferences or just use whatever happens to be on hand.
This recipe is a real keeper – its perfect for a light lunch or dinner along with a salad. It would also make a killer appetizer – it’s sturdy enough to pick up by hand and would be great cut into small squares.
Don’t even think about confusing it with pizza – while they’re both round and use tomatoes they’re whole different animals. The crust & intensity of the flavors set this tart apart immediately.
The easy, pat in pan crust seriously tastes like cheese straws, the middle, cheesy layer is bright with herby goodness and the tomatoes cook into a glorious topping. As a whole, the flavor is intense, bright and almost addictive. One taste seems to compel the next.
The only pricey item here is the cheese & potentially the herbs – look for sales, coupons & specials. Seriously, do. Especially on the expensive hard cheeses. It is so worthwhile to grow your own herbs, even if potted. The cost of a seedling is less than a bunch at the store, so even if it struggles and you cut it to use it, you’re really not out any extra money.
Garden Tomato Tart
- You may wish to start draining the tomatoes for the filling before beginning the crust, especially if the tomatoes are particularly juicy.
- When baking the filled tart, place a foil lined sheet pan on the rack below to catch drips.
- 1 cup flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 1 stick butter cut into small pieces
- 3 tablespoons shredded hard cheese; Parmesan, Romano, Asiago, Manchego or other cheese of choice
- 6 to 8 tablespoons ice-water
equipment: 10″ tart pan with removable bottom
Pulse the flour, cornmeal and salt in a food processor several times to combine. Add the butter and cheese & pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse, then add more, tablespoon by tablespoon until the dough comes together.
Pat into a 10″ tart pan, making the edges a little thicker than the bottom. Roll over the top to ensure the top edge will be even. Pierce the bottom of the crust all over with a fork, being careful to make small holes (don’t drag the fork) and avoiding piercing all the way through to the pan. Refrigerate until firm, about 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. and begin working on the filling.
When the crust is firm and oven preheating, line with foil, then fill with dried beans, rice or pie weights. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until just golden all over, 10 to 15 more minutes. Transfer to a rack to cool.
- 1 1/4 pounds or so of any good tomatoes, sliced about 3/8ths inch thick, or enough to cover the top of the tart with only slight overlapping
- 2 teaspoons Kosher Salt
- 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, finely diced
- 3/4 cup hard cheese, shredded, a tablespoon or so set aside to sprinkle over the top
- 3/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 3 tablespoons breadcrumbs
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil, plus a little more to chiffonade and sprinkle across the top
- 1/2 teaspoon chopped fresh thyme
- freshly ground black pepper
Make the filling:
Slice the tomatoes; toss with two teaspoons kosher salt in a colander. Let drain, gently moving about now and then, about 30 to 45 minutes, depending on how juicy the tomatoes are.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool in a medium sized bowl.
Increase the oven temperature to 375 degrees F.
Combine the remaining 3/4 cup hard cheese (minus the reserved tablespoon for the top), the mozzarella, mayonnaise, breadcrumbs, chives, parsley, basil & thyme, in the bowl with the cooled sautéed onion. Spread on the crust.
Arrange the tomatoes on top, overlapping slightly. Drizzle with the remaining 1 tablespoon olive oil and season generously with pepper, sprinkle with reserved cheese. Bake until the tomatoes just begin to brown a bit around the edges, about 45 to 50 minutes, watching the crust so it doesn’t darken too much.
Top with the a little chiffonade of basil and serve hot, warm or cold as desired.
from the kitchen of http://www.frugalhausfrau.com
|Amount Per Serving|
|% Daily Value *|
|Total Fat 31 g||48 %|
|Saturated Fat 16 g||82 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 86 mg||29 %|
|Sodium 1126 mg||47 %|
|Potassium 245 mg||7 %|
|Total Carbohydrate 17 g||6 %|
|Dietary Fiber 2 g||10 %|
|Sugars 2 g|
|Protein 24 g||48 %|
|Vitamin A||30 %|
|Vitamin C||18 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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