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It’s Tomato Tart Time!

I asked Mandy what she had in mind for our first weekend back. She chuckled put on some oversized shades and replied it’s tomato tart time baby!

Ok, I might be exaggerating just a tad, but that doesn’t mean that her idea was any less whacky! I honestly didn’t know what to think when she told that we would be having a tomato tart for lunch. Tart, to me, is usually something sweet with lots of fruit and maybe a custard. I can already hear you folks out there saying how tomato is a fruit, I KNOW! Regardless, I was wondering what she had in mind, so I didn’t fight her. I waited patiently for lunch in my dungeon and when she called I came a runnin’.

Let me tell you, this tart is refreshing. Every bite is the perfect balance between juicy tomato goodness and delicately seasoned deliciousness. If you want something to compliment an ice cold glass of lemonade on a hot summer day, look no further than Mandy’s Summer Time Tomato Tart!

Summer Time Tomato Tart

This tomato tart is refreshing down to the last bite! With a golden brown, buttery crust, a handful of herbs, and just the right amount of cheesy goodness, your taste buds will surely be left satisfied.

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 4 people

Equipment

• 1 Food Processor

Ingredients

  

Tart Crust

• 1½ cups AP flour
• 1 tsp Salt
• 4½ oz Butter cubed
• 2-3 Tbsp Ice water

Tart Filling

• 1 Large heirloom tomato ¼ inch slices
• 1 pint container Rainbow cherry tomatoes ¼ inch slices
• 1 tsp Salt + more to sprinkle
• 1 tsp Black pepper + more to sprinkle
• ½ tsp Garlic powder
• ½ tsp Onion powder
• ½ cup Shredded mozzarella cheese optional
• ½ cup Shredded parmesan cheese optional
• ½ tsp Basil Fresh
• ½ tsp Parsley fresh/dried
• ½ tsp Oregano fresh/dried
• 1-2 Tbsp Olive oil for drizzle

Instructions

 

• In the food processor, add the flour and salt, pulse to combine. Turn the processor on and add cubes of butter, a couple cubes at a time. Scrape sides as needed. Dough should look crumbly.
• Add in the ice cold water until the dough comes together in a ball. You may need more or less water for this step. Once the dough comes together, wrap it up and refrigerate at least one hour, but the longer the better.
• While refrigerating, slice up 1 large heirloom and 1 pint rainbow cherry tomatoes. Place face down on paper towel. With another paper towel, gently press into heirloom slices and let sit. After ~10 minutes remove paper towel. Sprinkle with salt, pepper, garlic powder, onion powder, and massage into the heirloom slices.
• Preheat oven to 400°F.
• Place parchment paper on pan and roll out crust into a rough circle
• Leaving about 1 ½ – 2 inches on the border, spread herded goat cheese in the center. Optional – add layer of shredded mozzarella or shredded parmesan.
• Lay your heirloom slices overlapping, and place your halved cherry tomatoes seed side up. Place them in any orientation – we went for a true rainbow.
• Sprinkle with a pinch of salt, pepper, parsley, basil, and oregano. Follow up with a small drizzle of quality olive oil to just barely coat the tomatoes.
• Fold the sides up (they don't have to be perfect) to tuck the baby tomatoes into their little tomato bed. Place in the oven on the bottom rack and bake for 15 minutes, rotate, and bake another 15 minutes. Remove tart.
  
• Turn the oven up to broil (500°F) and shred a thin layer of parmesan over top of the tomatoes. Place back in the oven for 5-10 minutes, keeping an eye so the cheese doesn't burn.
• This can be served warm out of the oven, or cold the next day with a summer mixed green salad.

Keyword Easy, Tomato Tart, Tomatoes