Tomato Tart

Tomato Tart

Delicious and easy – you can make it ahead and serve at room temp for lunch or a light, cool supper. It is important to seed the tomatoes, or your tart will end up soggy.

  • All-purpose flour
  • pie crust dough for one crust
  • 1 cup grated mixed Italian cheeses, such as Fontina, Romano, Parmesan or Peccorino
  • 1/4 cup minced herbs (basil, oregano, parsley – whatever you like)
  • 4 thyme sprigs
  • 1 1/2 pounds tomatoes, seeded and sliced 1/4 inch thick
  • 2 Tbsp. olive oil
  • 1 tsp. crushed garlic
  • Coarse salt and freshly ground pepper

Preheat oven to 450°.  Roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter.  Line 10” tart pan (with removable bottom) with the dough, roll excess in, crimp into the fluted sides and use rolling pin to trim dough flush with the top.  Chill dough 30 minutes.  Spread garlic evenly on the chilled crust.  Sprinkle with half of the cheese and then the minced herbs.  Arrange the tomatoes on top of the herbs, in an overlapping circular pattern.  Season with salt and pepper.  Sprinkle with remaining cheese, and drizzle with 2 tablespoons oil.  Place tart in oven and reduce temperature to 400°.  Bake until crust is golden and tomatoes are soft, 45 to 55 minutes. Cool on a wire rack for 20 minutes, and serve warm, or serve room temp.  Serves 10 as an appetizer or 6 for a light dinner.  Perfect with a tossed salad and a good Pinot Gris.

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