Tomato Tart

This summer has been a phenomenal time for tomatoes. For several years we’ve had absolutely no luck growing them in our garden. For a few years it was due to a tomato blight that killed all the plants before they could bear any fruit. Then last year we had a terrible drought. But this year the stars aligned and we have more tomatoes than we know what to do with! I’m in heaven! Romas, Lemon Boys, Mr. Stripey…. the list goes on and on.

Some of the bounty from the garden.

Some of the bounty from the garden.

We’ve had a lot of insalata caprese (tomatoes/basil/mozzarella salad), tomatoes on sandwiches, marinara sauce – hey, I’m not complaining! However, tonight I wanted to try something different with our tomatoes. I grilled some lovely steaks and steamed some fresh asparagus, and to round it out I decided I wanted to make a tomato tart.

Basically I raided my refrigerator to create this dish. You can do it too! A quick dough for the tart, tomatoes, and whatever else suits your fancy. Here is what I did. FYI, it was yummy!

Tomato Tart

For the dough:

  • 1-1/2 cups flour
  • 4-1/2 ounces butter, cold, cut in small cubes
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 2-3 TBSP water

In a food processor combine the flour and salt. Add the butter and pulse until the mixture resembles cornmeal. Add the egg and 2 TBSP water and pulse until the mixture forms a ball. Do not overwork. Turn out on a lightly floured surface. Roll out and line a 10 inch tart pan with the dough. Cover in plastic wrap and refrigerate until ready to use.

For the topping:

  • 3 large tomatoes, sliced in 1/4″ slices
  • 1/4 cup olive tapenade (jarred or homemade)
  • 8 large basil leaves
  • 6 ounces fresh mozzarella
  • 2-3 TBSP of good quality olive oil
  • Salt and pepper to taste

While the dough is chilling, slice the tomatoes in 1/4″ slices. Place on several layers of paper towels, salt the tomatoes and let rest for 45 minutes to an hour. This will remove some of the excess water from the tomatoes.

Look at the vivid color on these tomatoes.

Look at the vivid color on these tomatoes.

Pre-heat oven to 425 degrees F.

Remove the tart pan from the refrigerator and spread the olive tapenade over the surface of the tart dough.

Salty, yummy olive tapenade. Such a great earthy taste that works great with the sweetness of the tomatoes.

Salty, yummy olive tapenade. Such a great earthy taste that works great with the sweetness of the tomatoes.

Blot the tomato slices with a paper towel to remove the excess moisture. Place the tomatoes in a single layer on top of the tapenade. Lay the basil leaves on top of the tomatoes. Then add the mozzarella slices. Drizzle with olive oil.

First layer - tomatoes!

First layer – tomatoes!

Second - lovely basil joins the party.

Second – lovely basil joins the party.

Can't forget the mozzarella!

Can’t forget the mozzarella!

Bake in a 425 degree oven for 30 minutes. Remove from the oven when the crust is golden brown and the cheese is melted and bubbly. Let the tart rest for 5-10 minutes before cutting into wedges.

Crispy, salty, acidic, sweet, and creamy. Oh yes!

Crispy, salty, acidic, sweet, and creamy. Oh yes!

This dish is bursting with the flavors of summer. Intense, fruity tomatoes, the salty, earthy olive tapenade, and to top it all off, the fresh, creamy mozzarella. This is summer on a plate! Buon appetito!

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About Eileen Dominick Long

Diva, dog lover, and main squeeze to the Dude.
This entry was posted in Side Dishes and tagged , , , . Bookmark the permalink.

2 Responses to Tomato Tart

  1. Ev says:

    Stunning colours from the tomatoes! Love it. I can only imagine how delicious it would have been.

  2. Ohhhh, this sounds delicious! Must try it!

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