Garden Tomato Tart

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.

Garden Tomato Tart

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.

Garden Tomato Tart
Garden Tomato Tart

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.

Garden Tomato Tart
Garden Tomato Tart

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
Garden Tomato Tart

Garden Tomato Tart

  • Servings: 6 - 8
  • Difficulty: easy
  • Print

Notes:

  • 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.

Crust:

  • 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.

Filling:

  • 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

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 498
% 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 %
Calcium 75 %
Iron 5 %
* 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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Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday  – this is Number 133 and Saucy Saturdays!

33 thoughts on “Garden Tomato Tart”

  1. I have never used corn meal to make a pie crust but must give it a go! We have a greenhouse full of tomatoes and I agree with you on growing them yourself! It looks like a great recipe! 🙂

    1. Hi Petra – I’m replying late – I’ve had some of the worst computer issues, so my apologies! Off, on, slow….*sighs* Anyway the corn meal was great in this and gave it a nice, sturdy, crunchy base!

  2. We just got back from a 5-day vacay and my garden is filled with ripe tomatoes, yay! I picked about 8 small ripe ones before we left, but we had triple-digits temps after we left (daughter watered them while we were gone) and the tomatoes went crazy. I wish I had a pan like that, though. The description of the crust sounds so yummy. xo

  3. What a stunner of a tart! We used to try toms – farmers we ain’t #Fail. But I love heirloom toms so much. I think I will be making this when toms come into season in Sydney. Pinned!

  4. HI Mollie– Wish we had real home garden tomatoes– this all looks luscious! And love the cornmeal in the crust–such a nice flavor boost. The perfect summer recipe!! Fun post Mollie! xox

    1. Carlee, it was soooo good!! I had it warm, room temperature and had the last slice cold yesterday. Well, the last two slices! I cut that slice in half for Dad& I and when he didn’t eat his right away I said, “Oh, I hope you didn’t want this?” and ate it, lol! He was like, “I don’t now…” 🙂

  5. What a pretty tart! I’ve never made a tomato tart but I definitely should, because our garden is producing tomatoes way faster than we can eat them. I completely agree that it’s a great idea to grow your own herbs…I was so sad when our cilantro plant didn’t make it this year!

    1. Thanks! Loved it, and it’s a perfect way to use up some! I know you wait and wait for those tomatoes and then – Bam – they all come at once!!

      Cilantro “bolts” in the heat – it gets lanky, flowers and goes to seed – I think the only way to have it all summer is successive plantings.

  6. Looks delicious I shall try this for lunch, thank you. We are inundated with tomatoes now, I have been making endless ratatouille for the freezer, as we also have a glut of aubergines and courgettes!

    1. I think you’ll love it! I love Ratatouille – and the courgettes, or what we call zucchini – gosh they’re so prolific! I remember one year a neighbor rang my bell and practically thrust a big paper bag in my arms and was literally walking away as he said, “we had extra, thought you’d like some!!” Like he wasn’t giving me ANY choice not to take them, lol!

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