Tomato Tart
Unlike other savory tarts, these recipes have no custard or cream added; it's just sliced tomatoes, fresh herbs, and soft goat cheese. Without a rich custard, the taste and texture of the tomatoes doesn't get lost. French tomato tarts are often made by brushing the pâte brisée with mustard, adding a thin layer of grated cheese, and another of sliced tomatoes, before baking in a blistering oven. The result is light, simple, summery.
For visual appeal, use two or more different coloured types of tomato, or even sliced tomatoes along with cherry or grape tomatoes. As the tart bakes, the flavour of the tomatoes concentrates even more and they become infused with the taste of the herbs. The tangy cheese beneath the tomatoes melts and creates a barrier that helps trap the juices seeping from the tomatoes, preventing the crust from becoming soggy.
Bake the tart for about an hour before serving, as it will take about that long to set and be ready for slicing and serving at room temperature. For a divine late summer lunch or dinner, serve slices of the tart with a simple green salad and some rosé.
A Smart Tip to Avoid a Soggy Crust: While super-juicy produce like tomatoes are irresistibly delicious, they can result in a soggy crust in pies and galettes. Layered over the dough, the feta cheese acts as a barrier to keep the dough dry.
To Make a Galette (a freeform or rustic tart), roll out 1 unbaked pie crust and place on a baking sheet. Sprinkle 6 ounces crumbled feta cheese (1 1/2 cups) evenly over the dough, leaving a 2-inch border. Sprinkle with 1 medium shallot, diced, 1 Tbsp. fresh thyme leaves, 1 Tbsp. fresh basil, salt, and pepper. Arrange 3 medium tomatoes (about 1 pound total), sliced 1/4-inch thick, over the cheese and herbs. Gently fold the edges of the dough over the tomatoes, covering about 2 inches of the filling and pleating the dough every 2 inches as you go. Top with 4 thyme sprigs. Bake until the crust is golden-brown and the tomatoes are soft, about 40 to 45 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for 10 minutes more. Serve warm or at room temperature.
Tomato Tart (fresh)
from http://www.womansday.com/
Only the crust is browned in the oven for this tart. Then the tomatoes and cheese are placed in the cooled baked tart shell and left to sit at room temperature. When ready to serve it is drizzled with olive oil and sprinkled with salt and pepper. I would add some chopped fresh basil to the top instead of the thyme.
1 refrigerated pie crust for a single-crust 9-inch pie (or pâte brisée)
4 ounces fresh goat cheese, crumbled or fontina cheese, thinly sliced
1 1/4 pounds ripe tomatoes (about 10 medium plum tomatoes), thinly sliced crosswise
2 teaspoons extra-virgin olive oil
1/8 teaspoon coarse (kosher) salt
Freshly ground black pepper
1 teaspoon fresh thyme leaves, coarsely chopped (for tart with goat cheese)
or 1 1/2 tablespoons pine (pignoli) nuts, toasted (for tart with fontina)
Heat oven to 450°F. Have ready a fluted 9- or 91⁄2-inch tart pan with removable bottom.
Unfold pie crust, center over tart pan and gently press into pan and over bottom and up sides. Trim off any excess. Prick pastry all over with a fork.
Bake 9 to 11 minutes until crust is lightly browned. Remove pan to a wire rack to cool.
Up to 2 hours before serving: Place cheese evenly over bottom of tart shell. Top with tomato slices, overlapping in concentric circles, from edge of tart to the middle. Leave tart at room temperature.
When ready to serve, remove pan sides (see Note). Drizzle oil over tomatoes and season with salt and pepper. Sprinkle tart made with goat cheese with thyme; tart made with fontina with pine nuts. Cut into wedges with a thin sharp knife.
This lovely tart can be made with goat cheese accented by fresh thyme or fontina cheese sprinkled with pine nuts. Both are scrumptious and serve 8 as a first course or 6 as a main course with a tossed green salad.
NOTE Place tart pan on a small bowl. Let pan sides drop, then place tart, on the metal base, on a serving plate.
6 servings
Plum Tomato Tart (baked)
from http://www.womansday.com/
This recipe is more traditional in that the tart is completely assembled then baked in the oven. A layer of cheese is placed in the tart shell, then carmelized onions, which is topped off with the sliced plum tomatoes.
1 refrigerated pie crust (or pâte brisée)
2 tbsp. olive oil
1 large onion
1½ tsp. fresh chopped rosemary or 1⁄2 tsp dried
¼ tsp. each salt and pepper
4 oz. Fontina cheese (or fresh goat cheese)
1 lb. plum tomatoes
Position oven racks so one is in middle, the other in highest position. Heat to 450°F. You'll need a 9-in. tart pan with removable sides and a baking sheet.
Fit pie crust into tart pan; trim dough extending above pan. Lightly prick bottom with a fork.
Bake on middle oven rack 9 to 11 minutes until golden.
Meanwhile heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add onion, rosemary and 1⁄8 tsp each salt and pepper. Cook, stirring occasionally, 10 minutes or until golden.
Transfer tart pan to baking sheet. Heat broiler. Immediately sprinkle cheese over bottom of crust and top with onion. Arrange tomatoes in slightly overlapping concentric circles on top to cover. Brush with 1 Tbsp oil; sprinkle with remaining salt and pepper. Cover crust edge with foil to prevent scorching.
Broil 8 to 12 minutes until tomatoes just begin to char. Let stand 5 minutes. Carefully remove pan sides; place tart on serving plate. Serve warm or at room temperature.
