Last night we indulged in a Tomato Tart using my enormous German Striped Tomatoes. I think they are beautiful in a mottled sort of way. Anyway, the tart is unbelievably easy, pretty, and delicious. The original recipe came from the Junior League of Jackson's Come On In cookbook. I am not a huge fan of JL or JA cookbooks, but this one is a step above. In a different life, I created a box lunch for 100 people using only recipes from this book(part of the job). When planning for that event, I found many great recipes hiding in Come On In. This is one of them.Fresh Tomato Tart
1 recipe Pie Crust
8 oz Cheese, Mozzarella -- shredded
2 tbsp Basil -- chopped
4 ea Tomatoes -- sliced
1/2 tsp Salt
1/2 tsp Pepper
1 tbsp Oil, Olive
Preheat oven to 400. Line 10" loose bottom tart pan with pastry dough. Spread bottom of pastry with cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 30 to 40 minutes. Garnish with fresh chopped basil. Slice in wedges and serve warm or at room temperature.
I only make this tart in the summer, when tomatoes are deliciously tasty and fresh off the vine and basil is in abundance. I make a Pate Brisee (no sugar) for the crust and prefer to use fresh mozzarella. I, typically, use more basil and only kosher salt. Now you have the recipe and my secrets. Bon Appetit.
3 comments:
Those tomatoes look meaty! Yum!
My friend's mother has always peeled her tomatoes, therefore, my friend does too. First time I saw the peeled slices, I was speechless ... could not comprehend. Wonder if it's a regional thing?
I've never heard of a peeled tomato!
I don't peel tomatoes to eat raw or for this tart. I do peel tomatoes for a long cooked sauce and for canning. The peels are tough, then, so off they go.
I do know a few of the much older crowd in this town who peel for tomato sandwiches. Maybe it is an age thing, not a regional thing.
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