We were lucky to receive a bounty of fresh plump tomatoes home grown by my daughter-in-law. My fiancé Guido J and I have been making delicious tomato sauce, tomato jam, Caprese salad and other tomato-based dishes. But my personal favorite is this Fresh Tomato Tart, adapted from a recipe by David Lebowitz, of whom I’m a huge fan.
It’s so light and fresh tasting, and easy to make. You don’t need to fry anything or use any appliance aside from the oven. If you’re short of time, you could use store-bought pie pastry. To make the pie crust from scratch, use my recipe in this post.
For the filling, you could use a combination of different cheeses like ricotta with goat cheese, or Requeson (Mexican Ricotta) with Parmesan Artichoke dip, Cream cheese with Grated Swiss cheese, use whatever cheeses you have in your refrigerator but make sure that the consistency is smooth and thick, not liquid.
Fresh Tomato Tart
Equipment
- Pie Dish
Ingredients
- 4 to 5 Medium fresh tomatoes (around 1-1/2 lb or 680 g)
- 2 Cloves Garlic, thinly sliced
- 1 cup Grated Gruyere or other Swiss cheese like Comte, Emmenthal or Jarlsberg
- 1 Unbaked Pie Shell
Filling
- 1-1/2 Cup Fromage Frais or whole milk Ricotta cheese
- 1 tbsp Dijon mustard
- 3 tbsp Minced fresh basil or 2 tbsp minced parsley
- 2 cloves Garlic
- 1 large Egg
- 1/3 cup grated Parmesan or Pecorino cheese
- 1/2 tspn each salt and freshly ground black pepper
- 1 pinch Cayenne (optional)
Instructions
- Cut the tomatoes into thick slices (about 1/2 inch or 2 cm). Put the slices in a colander and sprinkle very lightly with salt and let the tomatoes drain for 30 minutes
- Make the tart dough according to the recipe in my above link. If using a frozen pie crust, defrost overnight in the refrigerator.
- Preheat oven to 400 degrees F or 205 degrees C
- Lightly grease a 10-inch (26 cm) Tart pan. Lay the dough on the tart pan. Put a circle of wax paper on the bottom of the pie crust, overlapping the sides. and fill with dry beans or uncooked rice to reach 3/4 of the height of the sides (this is to keep the pie crust edge from sliding down during baking). Bake for 15 minutes.
- Meanwhile, mix all the ingredients of the filling together until well blended.
- Remove the pie crust from the oven and let cool.
- Spread the filling over the bottom of the tart crust.
- Remove the tomato slices from the colander and pat each slice dry with a kitchen paper towel, and display the slices in overlapping circles over the filling. Sprinkle the sliced garlic and freshly ground black pepper over the tomatoes. Bake for 15 minutes
- Remove the tart from the oven, sprinkle with the grated Gruyere or Swiss cheese. Bake for 20 to 30 minutes until the cheese is melted and is golden brown.
- Remove from the oven and let it cool. Sprinkle with additional basil or parsley and serve
It’s so tasty and let the fresh tomato taste shine through…
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