Tomato Tart
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Yields:
-
1 10inch tart
- Serves:
- 6
ingredients
-
Tart Crust
- 2 cups all-purpose flour
- 1 cup chilled butter, cut into 1/2 inch pieces
- 1 egg
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
-
Topping
- 1 head garlic
- 2 ounces Fontina cheese, grated (about 1/2 cup)
- 1 1⁄2 lbs ripe tomatoes, cored and sliced 1/4 inch thick
- coarse salt
- fresh ground black pepper
- 2 tablespoons olive oil
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
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.