A buttery, flaky crust is filled with fresh tomatoes, bacon and lots of cheese for the perfect end of summer Tomato Tart Recipe.
Yep, another tomato recipe!! I told you that this week was going to almost be a tomato themed week! The UPS man had just barely dropped off my copy of this month’s Cookbook of the Month – Poor Girl Gourmet – and I was flipping through the pages. I literally flipped to the page with this Tomato Tart Recipe and just got stuck there. I didn’t have to look any further for my first choice from the cookbook. This was it. I knew I had tons of tomatoes, and I knew this would be a great way to use some of them up!
And I was right. How can you go wrong with a buttery, flaky crust filled with tomatoes and cheese? You can’t! (That is, unless you don’t like tomatoes, and if you don’t, I think you are crazy…) I did make a few minor changes to this recipe. The original recipe is made with goat cheese. And since we’ve already discussed the fact that I’m not the biggest fan, I decided to use up some mozzarella that I had in my fridge. And I substituted Parmesan for Pecorino. The only change I would make to this recipe for next time would be to roast the tomatoes for a bit longer. Mine were still a bit juicy after roasting for the original 15 minutes it calls for in the book, and it did make my crust just a tad bit soggy in a few places. Not that it really mattered, because we gobbled it up, anyway. Even Abbi was a fan of this one, and leftovers were pretty tasty, as well!!
Recipe Rating: 8 out of 10
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Tomato Tart
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 4 tablespoons very cold vegetable shortening
- 4 tablespoons very cold butter
- 1/4 to 1/3 cup ice water
For the tart
- 1 pound tomatoes cored, cut lengthwise into 1/4-inch slices, seeds removed
- 1 tablespoon extra-virgin olive oil
- kosher salt
- freshly ground pepper
- 1/4 cup grated Parmesan cheese
- 4 ounces fresh mozzarella sliced
- 2 slices bacon cooked and coarsely crumbled
- 8 fresh basil leaves roughly torn
Instructions
For the crust:
- In a large bowl, mix together the flour, salt, and baking powder.
- Cut the very cold vegetable shortening and butter into 1/2-inch cubes and add them to the flour mixture. Using either a pastry cutter, a fork or your fingertips, blend the butter and shortening into the flour. Cut it in until they are roughly pea sized. Pour 1/4 cup of the ice water into the mixture, and, using a fork, blend the water into the mixture. You just want everything to come together enough to stick together. Add more water if needed, 1 tablespoon at a time, just until the dough holds together. Turn the dough out onto a piece of plastic wrap, wrap up and refrigerate for 30 minutes.
For the tart:
- Put one rack in the oven in the center, and the other rack one notch below the center. Preheat the oven to 400F.
- *Roll the dough out to a 12-inch circle that is approximately 1/4-inch thick. Transfer the dough to a 9-inch tart pan. Press the dough into the tart pan, folding back the edges a bit to form a crust. Feel free to patch up any spots that need patching. Refrigerate the crust for 30 minutes to prevent it shrinking while baking.
- Remove the crust from the refrigerator and prick generously with a fork. Cover it completely with a piece of aluminum foil, shiny side down, and put pie weights or dried beans on top of the foil. Blind bake the crust in the preheated oven for 20 minutes.
- Meanwhile, toss the tomato slices with the olive oil and season with salt and pepper. Lay them in a single layer on a baking sheet and place them on the rack below the middle rack and roast for 15-20 minutes. Remove from the oven and set aside.
- When the crust has cooked for 20 minutes, remove from the oven and remove the foil and beans. Return to the oven and cook an additional 5 to 10 minutes, until the crust is golden brown.
- When the crust has browned, remove from the oven and evenly sprinkle the Parmesan over the crust. Using a slotted spoon or tongs, remove the roasted tomatoes from the pan and arrange them in a single layer in the crust. (Leave the juices behind.) Arrange the mozzarella over the tomatoes, then top that with the bacon crumbles. Return the pie to the oven and bake until the cheese is melted and browned, about 30 minutes.
- Sprinkle the tart with the basil, and allow to cool for 5 minutes before removing from the pan.
- *For easier transfer to the tart pan, roll the dough out on a silicone mat, a piece of plastic wrap or a piece of waxed paper. Then you don't have to worry about your crust sticking to the counter, and it's easier to transfer over without breaking the crust.
Recipe Notes:
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Heather of Kitchen Concoctions says
You should have totally done a tomato week! This, plus all the other tomato recipes you have featured, look so good!
Heidi / foodiecrush says
My tomatoes have FINALLY come in. Perfect savory one dish meal to taunt the old taste buds.
Tasha says
Gorgeous looking! I have a tart pan that I bought and have never used. I can’t think of a better recipe to break it in with.
Christine says
Looks wonderful. Love this.
Joanne says
Especially given that tomatoes are so abundant right now, this is definitely a frugal and yet delicious meal! Almost like a pizza in tart form!
natalie (the sweets life) says
A few different people have passed along “tomato pie” recipes and I have yet to make it…I’m clearly missing out though!
Bev Weidner says
Oh my dear babies of the earth, why do I feel the need to stick my entire face all over that? I have issues, I do realize. But this makes me weep with giddiness.
kankana says
Yummy. I am more of a savory girl and this tomato tart just rocked my world 🙂
Susan says
Making this tart right now … garden tomatoes are taking over my counter and my daughter and a friend are on their way ‘home for a mooch session’ … time to get cookin’! Thanks for the inspiration!
The Food Hunter says
What a tasty looking tart.
Kristy says
It’s not quite lunchtime here yet, but I’m now officially hungry. I wish I hadn’t just used up my tomatoes last night. Delicious! I love tarts – savory, sweet, anyway they are fixed up. And I really like your idea of doing a cookbook each month. I have so many stacked up and half of them collect dust which is such a shame because there are so many delicious recipes in there!
Katrina says
Yum! Great recipe for the weekend!
Lynne says
Incredibly delicious-looking and your tomatoes look like they just came from a garden, not the perfect vine-ripened ones that get passed off as fresh from someone’s garden. I’ll make this tart for sure!
the little kimchi pierogi says
this looks awesome! what a great Labor Day recipe!
Rosa says
That tart looks mighty scrumptious! That combination of ingredients is irresistible.
Cheers,
Rosa
Brenda says
Deborah, this is so pretty! It just looks so good, you know it’ll be delicious. I made a tomato tart (similar to yours) a while back and absolutely loved it. More than I thought it would. I’ll have to try this version, it looks scrumptious!