TOMATOES!!!!! One of my all time favourite ingredients in the kitchen! I love anything with tomatoes! Well almost anything. If you serve me fish with tomatoes, I still would not eat the fish. But tomatoes are so delicious in sauces, soups and stews and have been a favourite of mine since my childhood.
This is the end of the gardening season and if you were blessed with a big harvest of plumb and juicy tomatoes, you must try this super easy, but oh so delicious tomato tart recipe. First off, I did not make this one with my garden tomatoes, we are at the end of September and I’m still waiting for my tomatoes to ripen, it should not be too long now, as some have already turned colours!
But instead, I went with the second best option, buying a basket of fresh garden tomatoes from a local producer. At the beginning of Fall, you will find multiple farmers selling their harvest to the public. If you don’t garden yourself, this is your chance to taste fresh produce, not to mention that you contribute to your local economy, which is super important.
To make this recipe, you will need first to make my confit tomato recipe, just follow the link here ( http://www.mc2creativeliving.com/confit-tomatoes/ ). Once this is done, basically all you need to do is make the tart shell, assemble it and bake it. This tomato tart looks stunning and it is really not complicated to make. You can serve this as a side dish, but I usually serve it as the main dish accompanied by a fresh crisp salad from the garden.
- FOR THE CRUST:
- 1-1/4 cup of all purpose flour
- 1/2 cup cold butter (cubed)
- 1/4 tsp dry thyme
- 1/2 tsp salt
- 1 egg (beaten)
- 2 tbsp of ice cold water
- FOR THE FILLING:
- 1 recipe of confit tomatoes (recipe here)
- 1-1/2 cups of shredded mozzarella cheese
- 1 garlic clove (crushed)
- 5 freshly chopped basil leaves for garnish
- Salt and pepper
- FOR THE CRUST:
- In a food processor combine the flour and cold butter.
- Pulse until you get a sandy texture.
- Add in the thyme and salt and pulse to mix.
- Add in the beaten egg and pulse to combine.
- Add in the water and pulse until the dough forms.
- On a floured surface, roll out the dough to fit a 9 inch tart plate with removable bottom.
- With a fork, puncture the dough randomly several times (this will let the steam out and prevent the tart crust from bubbling)
- Blind bake the tart shell for 10 minutes at 425 F (blind baking means baking the tart shell without the filling).
- Remove the tart shell form the oven and let cool.
- Reduce the heat of the oven at 350 F.
- FOR THE TART FILLING:
- Take the crushed garlic clove and rub it all over the tart shell (discard the garlic clove after).
- Sprinkle 1/2 a cup of shredded mozzarella cheese at the bottom of the tart.
- Start filling the tart with the confit tomatoes, starting from the middle and going around (fit in as many tomatoes in the tart shell as possible).
- Salt and pepper to taste.
- Add the remaining cheese on top and bake for 20 minutes or until the cheese is all melted and bubbly.
- Garnish with the fresh chopped basil leaves.