I’m going to share some intimate details about myself in this post. I’ve never really liked raw tomatoes. I will eat almost anything, but when it comes to tomatoes they just aren’t my jam unless they are cooked. If they’re pureed and simmered in a creamy tomato soup or cooked up in a tangy marinara sauce, I’m game. If you’re putting a big ol’ slice of raw tomato on my cold turkey sandwich you can guarantee I’ll be picking that baby off and throwing it away. I have been known to enjoy a tomato now and then on a grinder from Mancino’s, but only because it’s a hot sandwich and the tomatoes are basically overpowered by all the horseradish and jalapenos and Cajun seasoning I like on my Flavor Train.
However, this summer I have been eating BLTs with reckless abandon–with raw tomatoes! I think my taste buds are turning over a new leaf. What’s changed? Pretty sure it’s because the only tomatoes I’ve been eating are from our Square Roots Farm CSA and they’re so ripe and juicy and tasty. I have come to realize how delicious a tomato really can be when it’s grown with great care and picked at the peak of ripeness.
So when we were invited out to dinner at the farm I felt like I had to bring something showcasing the delicious variety of tomatoes we’ve been getting from them all summer. And since I had no clue what I wanted to make, I was pleasantly surprised to find all the ingredients for this tart right in my kitchen!
So this should actually be called the “clean out your fridge” tart. However, I feel like when you call something that it sounds less appetizing to others. Nonetheless, that is exactly what I did and it was delicious!
I had some cute little green cherry tomatoes, some of those little orange baby tomatoes and giant slicing tomatoes that we got in our CSA this week. Those tomatoes would have been perfect for another batch of Roasted Tomato Gazpacho but they were destined for other things. I also had a block of feta and some sliced red onion that I was using to garnish my Turkey Meatballs Gyros, and some shredded Parmesan just hanging out in the fridge.
All I had to purchase was the pie crust and Chihuahua shredded cheese. I love it when things come together like that! Especially when it’s mid-week and I don’t have the time or energy to do much more then that.
Summer Tomato Tart
- 1 large slicing tomato
- 1 pint cherry tomatoes (assorted colors will make for a prettier tart)
- 1 store bought refrigerated pie crust
- 1 1/2 cups shredded Chihuahua cheese (or any other melty cheese)
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon dried thyme
- red pepper flakes
- Kosher salt
- fresh cracked pepper
- 2 tablespoons fresh chopped dill
Core the large tomato and slice into 1/4 inch thick slices. Slice your cherry tomatoes in half of in thirds depending on how large they are. Place them in a single layer on a paper towel lined plate. Sprinkle with salt and let sit for 15 minutes. Preheat oven to 450 degrees and spray your tart pan with non-stick cooking spray. Unroll pie crust, lightly flour your work surface and roll the crust to match the size of your tart pan. Be sure the crust not only covers the bottom, but also the sides of the pan. Press dough firmly into the bottom and along the sides of the pan.
Use a fork to prick the dough all over so that no large air bubbles form. Bake the crust by itself for 5 minutes then remove from oven. Sprinkle Chihuahua cheese in an even layer across the bottom of the tart. Pat tomatoes dry with a paper towel. Place tomatoes in an even layer across the bottom of the pan creating almost a mosaic of tomatoes. Then sprinkle on feta, onion, Parmesan, thyme, a couple pinches of red pepper flakes, a large pinch of salt and a pinch of pepper.
Bake tart for 15-18 minutes or until the edges are golden brown. Let cool for about 10 minutes, then garnish with fresh dill and serve. This tart is also delicious at room temperature as well.