Tomato tart

This thing could not be easier. And it is always a stunning presentation. I cannot remember how long I’ve been making it. But I was surprised to see that I have never referenced it in my blog. The thing about it is that it’s so simple and flexible that you can do anything you want with it. I gave a friend the recipe and she emailed me back and said, Oh! That was great, but I used sour cream instead of mustard and asparagus instead of tomatoes. And the funny thing is that you can do that, make those insane substitutions, and it works.

Recipe follows

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

(Swiss cheese is nice but anything works, a combination 

of cheeses is great, add some bleu cheese, 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. I put shallots on this one.

Let cool and slice up. Or just fold

it on half and eat like a sandwich.

One Reply to “Tomato tart”

  1. You are an awesome blogger. This is one of the best blog I had visited so far. Hope to read more post from you in the future. Keep it up. God bless.

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