The BEST Tomato Tart
A tart that boasts a crunchy cheesy crust with a jammy tomato center.
Equipment
- 1 oven
- 1 cutting board
- 1 knife
- 1 9" tart pan
Ingredients
CRUST
- 6 T unsalted butter
- 1 C all purpose flour Gluten free if making gluten free
- 1/4 C polenta or corn meal
- 1 C Parmesan cheese, fresh and finely grated
- 1 t sugar
- 1 1/2 t kosher salt
- 1 t ground black pepper
TART
- 2 lbs. thinly sliced tomatoes, small or mixture of sizes
- 2-4 cloves garlic, thinly sliced
- 1/4 t crushed red pepper flakes, optional
- 2 T olive oil, plus more to drizzle
- Kosher salt and pepper, to taste
- 1 T capers, drained and coarsely chopped, optional
- Parmesan/herbs, for serving
Instructions
- Measure all ingredients.
- Preheat oven to 375°.
- Mix together flour, polenta, Parmesan cheese, salt, sugar, salt and pepper.
- In a small saucepan, add unsalted butter and cook until the butter is golden brown and gives a hint of a "popcorn" smell, stirring continually. This takes about 3-5 minutes. Be careful not to burn!
- Cool the butter slightly before adding to dry mixture. Stir in 2 T water and then mix together with your hands. Mixture may be sticky and crumbly.
- Press crust dough into 9" tart pan, making sure that the sides are evenly packed with an even layer on the bottom.
- Prick the crust with a fork and then place into a 375° preheated oven and bake for 20-25 minutes until a light golden brown. TIP: For easy handling with the tart pan that's bottom lifts out...I placed the tart pan on a baking sheet to bake and then cool.
- Remove tart pan from the oven and then assemble the tart, adding sliced tomatoes, sliced garlic in an even layer. Between layers, sprinkle with a bit of salt, pepper and red pepper flakes, if desired, and a drizzle of olive oil.TIP: Feel free to add in a mixture of different types and plenty of small tomatoes.
- Top with coarsely chopped capers and end with a drizzle with olive oil and salt and pepper.
- Add tart back into preheated oven for about an hour, until tomatoes look a bit "jammy" and caramelized...and capers are toasted.
- Remove from the oven and give another drizzle of olive oil. Let cool slightly before serving and removing from the pan.
- When serving, top with more finely grated Parmesan cheese and herbs, if you like.
- NOTE: This tart is best baked and enjoyed the same day, but is still great served at room temperature or slightly warmed the next day.
Notes
The crust on this tart is unbelievable crunchy and cheesy which marries so well with the caramelized tomatoes and garlic interior.
This one will be on the menu list often for brunch and lunch. Serve it with a great salad and you are good to go!