Tomato Tart

"This tart is especially good with garden fresh tomatoes. It's simple and mild and totally satisfying. It works well as an appetizer, breakfast, lunch or light supper. Cool time is included in cook time."
 
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Ready In:
1hr 40mins
Ingredients:
13
Yields:
1 10inch tart
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°; place garlic in foil, drizzle with olive oil and wrap tightly; bake for 45 minutes; remove from oven and raise temperature to 450°; when cool enough to handle, squeeze flesh from skins and mash; set aside.
  • Tart Crust: Place all ingredients in a food processor and process until a ball starts to form.
  • To make by hand: thoroughly cut chilled butter into flour, rechill if needed; add remaining ingredients and mix well.
  • On a floured surface, roll dough out to a 1/8" thick circle; fold dough over the rolling pin, lift and place the dough in a 10" tart pan.
  • Using your fingers, push the dough into the corners; run the rolling pin over the top of the pan to cut off the excess dough; refrigerate for 30 minutes.
  • Topping: Spread garlic on chilled crust; top with half the cheese; arrange the tomato slices in an overlapping circular pattern; sprinkle with salt and pepper, top with remaining cheese and drizzle with oil.
  • Place in oven and reduce heat to 400°; bake 45-55 minutes until crust is golden and tomatoes are soft but still retain their shape; cool 20 minutes and serve warm.

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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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