A simple, savory tart using fresh tomatoes that can be served warm or room-temp, as an appetizer or light supper.
Keyword Light Entree, Summer Entree, Tomatoes
Prep Time 20minutes
Cook Time 55minutes
Chilling, Divided 50minutes
Total Time 2hours5minutes
Author Elizabeth at thewildolive.org
pie crust dough for one crust
1cupgrated mixed Italian cheesessuch as Fontina, Romano, Parmesan or Peccorino
1/4cupminced herbsbasil, oregano, parsley – whatever you like
4thyme sprigs or 1/2 tsp. dried thyme
1 1/2poundsripe tomatoesseeded and sliced 1/4 inch thick
Coarse salt and freshly ground pepper
Line 10” tart pan (with removable bottom) with the dough, roll excess in, crimp into the fluted sides and use rolling pin to trim dough flush with the top. Chill dough in pan 30 minutes. Spread garlic evenly on the chilled crust. Sprinkle with half of the cheese and then all of the herbs. Arrange the tomatoes on top of the herbs, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with the 2 tablespoons olive oil. Place tart in oven and reduce temperature to 400°. Bake until crust is golden and tomatoes are soft, 45 to 55 minutes. Cool on a wire rack for 20 minutes, and serve warm, or cool completely to serve room temp. Serves 10 as an appetizer or 6 for a light dinner.
Tip: if you don't have a tart pan, line a rimmed baking sheet with parchment. Lay crust on parchment and build tart as instructed, leaving a generous inch border of crust around filling. Fold crust over filling and lightly crimp to make sure filling stays put. Bake as instructed.
Recipe courtesy of Elizabeth at www.thewildolive.org