NOTHING says summer like fresh tomatoes. Can I get an amen? And if it’s not summer where you are, please consider moving to my good state. We’d love to have you! Fresh tomatoes may be my favorite thing in all the world. I’ve got about 7 different varieties in my garden as we speak and if that weren’t enough, I live in the tomato capitol of the South. We drove to a tomato farm on the other side of the lake last week after church and have been in hog heaven all week. I’ve had tomatoes in every possible combination. I made this fresh tomato tart while our company was here last week and it was everything I ever dreamed of.
I make it several times every summer when the tomatoes are fresh and I usually serve it with grilled kabobs. It’s THE perfect summer supper! Ruth is a vegetarian so this was an easy meal to adjust since we could make her kabobs with shrimp and vegetables and the tart is just layered tomatoes over cheese and basil. This is my 2nd favorite way to have tomatoes in the summer. My favorite? Fresh tomato sandwich. PLEASE tell me you’ve tried the summer tomato sandwich! No? Well, start here with the tomato tart and I’ll ease you into the sandwich by late summer!
What you’ll need:
- 1 store-bought or homemade dough for tart shell
- 6-8 ounces mozzarella cheese, shredded (I often use fresh and slice it into disks)
- 1/2 cup grated parmesan cheese, plus extra for sprinkling on top
- 3 tablespoons chopped fresh basil, plus extra for garnish
- 4 to 6 fresh tomatoes, sliced 1/4-inch thick
- 1 red onion sliced thin for layering
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- Basil, chopped for garnish
What you’ll do:
- Bake the crust in a preheated oven (400 degrees) for 10-15 minutes before adding any ingredients
- Add the cheese to the bottom of the baked crust
- Add chopped basil
- Layer tomatoes and onions (usually 3 layers deep) adding salt and pepper to each layer
- Drizzle tomatoes with olive oil and salt and pepper the top
- Bake at 400 for another 25 minutes or so
- Garnish with chopped basil
Tell your favorite tomato variety if you’re a tomato gardener! I’ve still got time to add a variety or two!
Fresh Tomato Tart
Ingredients
- 1 store-bought or homemade dough for tart shell
- 6-8 ounces mozzarella cheese shredded (I often use fresh and slice it into disks)
- 1/2 cup grated parmesan cheese plus extra for sprinkling on top
- 3 tablespoons chopped fresh basil plus extra for garnish
- 4 to 6 fresh tomatoes sliced 1/4-inch thick
- 1 red onion sliced thin for layering
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- Basil chopped for garnish
Instructions
- Bake the crust in a preheated oven (400 degrees) for 10-15 minutes before adding any ingredients
- Add the cheese to the bottom of the baked crust
- Add chopped basil
- Layer tomatoes and onions (usually 3 layers deep) adding salt and pepper to each layer
- Drizzle tomatoes with olive oil and salt and pepper the top
- Bake at 400 for another 25 minutes or so
- Garnish with chopped basil
p.s. I have a little something up my sleeve and I’ll tell you all about it soon. But let this be a little teaser!!
TOMATO LOVER!!!! This looks DELICIOUS! I am a fried green tomato lover as well. Nothing better than a summer BLT sandwich. Red or green-
A Life In Grace app???? Really?!!!Can’t wait 🙂 YAHOOOOOO 🙂
I am “almost” in your backyard, Edie- North Ga. mountains-
Spent the day in Gibbs Gardens yesterday with 2 best friends.
God and Connie 🙂 Doesn’t get much better. The clean air, water, plants, blooms & green foliage everywhere- Oh my stars, it was wonderful 🙂
Thanks for all you share with us. I appreciate you so much.
Happy Thursday 🙂
and PS: there were lightning bugs out all lighting up last night! LOVE 🙂
I’ve been looking for a good tomatoe tart recipe for years!! Yes, years. We had a great tart at our wedding in 2001 and I’ve been trying to replicate it ever since. It’s true, I can’t make this stuff up. Can’t wait to try yours!
I’ve been looking for a good tomatoe tart recipe for years!! Yes, years. We had a great tart at our wedding in 2001 and I’ve been trying to replicate it ever since. It’s true, I can’t make this stuff up. Can’t wait to try yours!
I LOVE tomatoes! I must grow at least some of my own every summer. Can’t live without them! However, we live in MN now so the growing season is shorter, and I can’t grow as many varieties as I would like. My favorite variety, out of the ones I have tried growing, is Mr. Stripey. They are large tomatoes and so flavorful – they make a fabulous tomato sandwich (one of my favorites too). MMMMMM! I am going to have to try this tart. It looks and sounds delicious.
I think I will make this tonight. Can’t wait for your app!
You are SO lucky. My tomato plants just went into the ground on Tuesday. Unfortunately in these here parts, we can’t put anything in the ground before May 24th due to the possibility of frost. Nonetheless, I will be tucking this recipe away for August 15th….. which is about the earliest we reap anything. Is there anything better in the world to eat than a warm, vine-picked tomato? I think not!
Looks yummy! Will definitely have to make this as soon as the tomatoes start showing up in abundance.
My heavens – that sounds delicious! I am a tomato farmer & my current fave is Black Krim. The tomato tart – tomorrow for supper. But tonato sandwich… no can do because I have a life long hatred of mayo!
So, I did make this for dinner tonight & my husband and I nearly finished it all! It was excellent–Thank You!!!
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We don’t have any yet, but only because I was late in the garden this year. Can hardly wait to try this tart…sounds like perfection on a plate.
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Oh my word!
Nobody can make me click over to a pie or tart recipe like you can, even though I can’t handle carbs! Can’t wait to try this.
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Do you use pie dough or pizza dough?
Can this be made ahead & frozen?