So easy, so good

I checked back to see if I’d written about this before and I have, 5 years ago. (I often do not look back at posts except to find recipes and was surprised to discover a really sweet comment I’d never seen before). I have a hundred million tomatoes I needed to do something with. Unfortunately these were not my own but summer tomatoes nonetheless, which is good for flavor but they are pretty wet. I put mine on a rack and dehydrated them in a low oven for an hour or so, something one of my sisters taught me.

There’s a basic recipe below but I embellish because, well, I’m insane. I drizzled the tomatoes with oil and garlic, and added fresh thyme. This is a guaranteed show stopper and people pleaser, to use expressions I dislike but resort to when I am lazy.

And it was delicious.

Tomato Tart

Preheat oven to 400

One pastry crust

(I bought this one)

Some sliced tomatoes

(Winter tomatoes are perfect for this, fortunately these were summer tomatoes)

3 cups shredded cheese

(I shred my own but you can use bagged cheese, it’s a lot easier, if less delicious)

Dijon mustard

Basil chiffonade

Put the crust in a tart pan, but you can use a pie pan or anything that holds it

Spread the raw crust liberally with mustard

(You can use sour cream, mayonnaise, oh hell, peanut butter for all I care)

Fill it with shredded cheese (I used Gruyere or Swiss cheese is nice but anything works, a combination of cheeses is great, add some bleu cheese would be great, for sure)

Cover with sliced tomatoes

(A light sprinkling of parmesan works here)

Plop it the oven for 35-45 minutes until it looks browned.

Throw on some basil when you take it out of the oven, or not.

Let cool and slice up. Or just fold it in half and eat like a sandwich if nobody’s watching which is how I eat many of my meals.