Disappearing Tomato Tart

Posted on by Jennie

Tomato Tart | Garlic, My Soul

I got it in my head this month that I was going to rekindle my love with tomatoes. You see, the last couple summers, tomatoes and I were…rocky. I would think of how ripe, juicy tomatoes tasted on a sandwich, in a salsa, or in my salad, and they just disappointed. I’ve loved tomatoes since I was a little kid, popping cherry tomatoes in my Poppy’s garden on the sly, and I wanted to love them again.

We struck success with friend green tomato BLTs, and I thought we could certainly to the same with a tomato tart. And, I was so, so right.

Tomato Tart | Garlic, My Soul

Tomato Tart | Garlic, My Soul

This took no time at all to whip together, and reaffirmed just how freakin’ wonderful tomatoes are. Here’s what you do: whip up your dough, put a layer of fontina down, then tomatoes sliced thinly, then basil, then drizzle in olive oil, salt, and pepper.


1 cup flour
1/2 tbsp baking powder
3/8 tsp salt
3 tbsp butter
3/8 cup milk


1 large ripe heirloom tomato
3 oz fontina cheese
Handful of basil
olive oil

Bake it at 375 for about 30 minutes, or until browned. Then, grate some more fontina over the top, and devour. Pause to take a photo and instagram it to make your friends/family jealous.

Tomato Tart | Garlic, My Soul Tomato Tart | Garlic, My Soul

Tomato Tart | Garlic, My Soul

This easy tart is a crowd-pleaser – make for a party appetizer, or for yourself on a Friday night while hanging at home. It’s simple. It’s delicious. It’s perfect.

What is your favorite kind of tart?




Your Thoughts:



This site uses Akismet to reduce spam. Learn how your comment data is processed.