| Cuisine: American | Type: Tart | Serves: 4 |
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Source:
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Lynne's experimentation |
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Attributes:
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Book |
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Comments:
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We plant heirloom tomatoes every year and fret about how long they are taking to form and ripen. But, when they do, we have gobs of fresh tomatoes. Tomato tart is one of our go-to recipes using fresh tomatoes. You'll find hundreds of variations of tomato tart, but this simple preparation is our favorite. |
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Serving Suggestions:
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Serve with a fresh green salad and tart vinaigrette. |
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Ingredients:
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1 flaky pie crust, homemade or purchased, or puff pastry works great, too Kosher salt and freshly ground black pepper Dijon mustard 2-3 just ripe heirloom tomatoes Grated cheese of your choice, we use Gruyere or Emmental |
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Instructions:
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1. Cut the tomatoes into slices that are 1/4 to 1/2 inch thick. Sprinkle the slices with salt and pepper and allow to rest for a few minutes. Preheat oven to 400°F. 2. Spread the pastry into a 9 x 13-inch sheet pan. Spread a layer of Dijon mustard over the bottom of the pastry. We use a generous portion. Spread the grated cheese on top of the Dijon layer. 3. Place the tomatoes on top, overlapping somewhat to get good coverage. 4. Place the tart in the oven and bake until the pastry is done, probably about 20 minutes. |
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Related recipes:
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None |
2025-11-21