This Rustic Tomato Tart is the perfect solution to too many ripe garden fresh tomatoes.
We were invited to a potluck BBQ on Labor Day and I had lots of ripe tomatoes from my garden to use up. I immediately thought of this delicious rustic tomato tart I originally posted back in 2010 and decided that is what I was going to make. When I went to the blog to print off the recipe I decided something this good deserved better photos so today you get an updated version of this yummy recipe.
Our tomato crop has about come to it’s end and I’m sure the first freeze isn’t far away but I have loved making all my favorite tomato recipes this summer. I’ve got several tried and true favorite tomato recipes that you might want to check out.
When we arrived at the BBQ I placed my rustic tomato tart on the table with the other dishes and walked outside to say hi to our friends. When I walked in about 5 minutes later my serving dish was empty. The tart was gone! I’m so glad I ate a piece at home before we headed over to the party. This one will disappear fast!!
This tart is made in the “country-style”, a more rustic, free style. I love making tarts this way. Not only does it make me feel a little French but it’s easier too! It can also be made in a fluted tart ring with a removable bottom but for our picnic in the park the rustic style was just perfect!
The dart dough comes together easily (no yeast required). I rolled it out onto my silpat.
The dough is covered with a layer of dijon mustard, a layer of fresh, ripe tomatoes, olive oil, salt and pepper and some fresh herbs. I used thyme, oregano and rosemary from my herb garden. If you don’t have fresh herbs just use a dried Italian seasoning mix. Then the layer of cheese -the original recipe called for goat cheese but I prefer fresh mozzarella.
After everything is layered on top just fold the edges of the dough up. Don’t worry about being neat and tidy – this is a rustic art, remember!?
The more rustic looking the better! Just pleate the dough together as you go around the edge.
It bakes for about 30 minutes or until everything is nice and brown on top!
If you are taking this to a party to share you might want to make two! It won’t stay around long so make sure you get the first piece.
Combine it with a nice salad and you’ve got a great meal!
- One unbaked tart dough (see recipe, below)
- Dijon or whole-grain mustard
- 2-3 large ripe tomatoes
- 2 tablespoons olive oil
- salt and freshly ground pepper
- 2 tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon or use 2 tsp of dried herbs
- 8 ounces fresh mozzarella, sliced
- 1½ cups flour
- 4½ ounces butter, chilled, cut into cubes
- ½ teaspoon salt
- 1 large egg
- 2-3 tablespoons cold water
- Make the dough by mixing the flour and salt in a bowl
- Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture
- Mix the egg with 2 tablespoons of the water
- Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together
- If it’s not coming together easily, add the additional tablespoon of ice water
- Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter
- Dough should be about 14 inches across
- Transfer the dough to a prepared baking sheet
- Preheat the oven to 425ºF
- Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out
- Slice the tomatoes and arrange them over the mustard in a single, even layer
- Drizzle the olive oil over the top
- Sprinkle with some chopped fresh herbs, then arrange the slices of cheese on top
- Add some more fresh herbs
- Gather the edges when you’re done, to envelope the filling
- Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned
- Depending on the heat of your oven, if the cheese doesn't brown as much as you’d like it, you might want to pass it under the broiler until it’s just right
This recipe was originally posted in Sept. 2010
Recipe adapted from The Kitchn (no, I didn’t spell it wrong)
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