Tomato Tart

Janet and Bob’s tomato garden was once again very prolific this year, and they gave me a ton of tomatoes.

Unfortunately, we were leaving in just a couple of days. I gave some of the tomatoes away to both Mike and Lauren and to our neighbors, Hanaa and Aziz, and tried to use as many as I could before we left.

One of the ways I used some of those delicious tomatoes was by making a tomato tart.

I love tomato tarts and make them quite often. They go with everything.

I started by making the dough, with lots of lemon pepper. Lemon and tomatoes go together perfectly.

Basic Dough

1 1/2 cups flour

6 TBSP cold butter, cubed

dash of salt

1 egg

5-6 TBSP heavy whipping cream

Pulse the flour, butter and salt together in the food processor until it resembles coarse sand. I also added about 1 TBPS of lemon pepper for this tart at this point too. Add the egg and the cream and mix until it forms into a dough ball. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes before using.

When the dough is ready to work with, roll it out on a lightly floured surface to fit whatever pan you are using. Press it into the pan firmly.

Preheat the oven to 375* F or 191 *C.

Line the bottom of the tart with shredded mozzarella or jack cheese, or a combination of any light shredded cheese you like. Use a variety of tomatoes and slice them into thin slices. Then arrange them on top of the cheese.

Bake for about 30 minutes or until the dough is lightly golden in color. Allow the tart to cool slightly before drizzling with pesto, optional, and removing from the pan and slicing.

!Mangia. Buon Appetito! I promise, you are going to love this. It goes with everything, or you can just eat it on its own. It is perfect no matter how you decide to enjoy it. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.