how to make the best tomato tart Archives - Feet Under My Table https://feetundermytable.com/tag/how-to-make-the-best-tomato-tart/ Celebrate life, home, and those you love Tue, 03 Sep 2024 15:25:47 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://feetundermytable.com/wp-content/uploads/2021/05/FeetUnderMyTable-Favicon-75x75.jpg how to make the best tomato tart Archives - Feet Under My Table https://feetundermytable.com/tag/how-to-make-the-best-tomato-tart/ 32 32 How to Make the BEST Tomato Tart https://feetundermytable.com/how-to-make-the-best-tomato-tart/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-make-the-best-tomato-tart https://feetundermytable.com/how-to-make-the-best-tomato-tart/#comments Tue, 03 Sep 2024 15:25:43 +0000 https://feetundermytable.com/?p=11153 Are you a tomato lover? Find that your garden is overflowing with them right now? OR want to get all the tomatoes eaten before they all leave for the season? I am raising my hand over here. Well, today, I am so delighted to share how to make the BEST tomato tart. This was truly an accidental find. My husband rarely shares recipes with me…but, a video of someone creating a tomato tart appeared in my shared messages from him. Oh. My. Goodness. The tart began with an unusual crust made with fresh grated Parmesan cheese, polenta, flour and browned butter. The inside of the tart? A simple layering of tomatoes and sliced garlic sprinkled with a bit of salt and pepper and drizzled with olive oil. An EASY tomato tart. Yes, please. I am all in for easy. So, prepping began this recipe. I don’t know about you, but as a child, I learned that if I didn’t make sure I had ALL of the ingredients before I started, I might be met with disappointment. If there wasn’t someone available to rescue me to the store for ingredients, I may have had to toss out ingredients. Has that happened to you before? My first introduction to “mise en place”–the process of gathering all ingredients before beginning a recipe. Duly noted. You might not have a tart pan with a removable bottom, but the right equipment made this recipe perfect. Here’s one similar to the one I love and never disappoints. So…let’s make this tomato tart… Begin with measuring all of your ingredients. Next, let’s make the BEST cheesy crust. Grate the cheese and then mix together with flour, polenta, sugar, salt and pepper. Then, brown the butter and cool slightly before adding to the dry mixture. Pour the browned butter and water over the crust ingredients and press together to make a crumbly mixture. Press the pie crust into the 9″ pie tart pan, making sure that you have a great outer layer. Don’t skimp on the inside layer of pie crust making sure you have an even layer in the center. Prick the crust with a fork and add to a preheated 375 degree oven and bake for about 20-25 minutes until crust is lightly browned. Remove from the oven and add even layers of sliced tomatoes, sprinkled with a few sliced garlic cloves. Sprinkle with a bit of olive oil and salt and pepper as you add layers to the pie…making sure you fill up the crust. Just a note: as tomatoes cook, they will shrink down, so plan accordingly. Top with a bit of chopped capers, if desired. I loved their saltiness and flavor with the tomatoes. Bake for about an hour, until tomatoes are caramelized and capers are toasty. Let the tart cool for a few minutes before serving. Then remove from tin and grate fresh Parmesan cheese across the top. DELICIOUS! The crust is crunchy and the tomatoes jammy with the BEST flavor! Here’s my version of the recipe so you can join me for all the fun! Caramelized tomato filling inside a cheesy, crunchy crust. Doesn’t get much better. This is a great addition to a brunch…or a lunch with a great salad added. I hope you love this recipe as much as I do. Those who gathered with feet under my table this weekend gave it a thumbs up! Enjoy! Happy September!

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