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.

Dough:

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

Topping:

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

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?


 

Yum
 

Comments

Your Thoughts:

Name:

URL:

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