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Don’t you love all of the summer produce popping up all over? This tomato tart screams fresh ripe tomatoes, fresh herbs, buttery puff pastry, and a delicious addictive mayo mixed with grated fontina and parmesan cheese.
I decided to take the ever-so-popular southern tomato pie and make it in tart form. The recipe is adapted from Vivian Howard who is known for her amazing tomato pies.
I have a warning for you, this tomato tart is addictive!
Since tomatoes produce a lot of liquid, the last thing we want is for our puff pastry super soggy, so make sure to slice your tomatoes and toss them in a little bit of salt and sugar, place in a colander, and let sit. After a few minutes, you will see all of the extracted water that was released into the bowl. Blot the tomatoes with paper towels to remove the excess water and you are good to go.
You can use whatever tomatoes you can get your hands on for this recipe. Also, get creative on different cheeses as well, you really have nothing to lose.
Enjoy!
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Tomato Tart Recipe
Equipment
- Cutting Board and Knife
- Colander
- Large Bowl
- Skillet
- Mixing Bowl
- Baking sheet
- Parchment Paper
- Fork
- Pastry Brush
Ingredients
- 5 to 6 tomatoes cut into 1/2-inch slices
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 tablespoon butter
- 1 yellow onion julienne
- 3/4 cup mayonnaise
- 1/3 cup grated Fontina Cheese
- 1/3 cup grated Parmigiano reggiano cheese
- 2 tablespoons fresh basil chopped you will need more to garnish
- 1 teaspoon fresh thyme minced
- 1 sheet of puff pastry
- 1 large egg
- 1 tablespoon half-and-half cream
Instructions
- Toss tomato slices with sugar and salt; let sit in a colander for 20 minutes.
- Caramelize onions in butter over medium-low heat for 25-30 minutes.
- Mix mayonnaise, cheeses, basil, and thyme in a bowl.
- Preheat oven to 375°F. Lay puff pastry on a parchment-lined baking sheet and prick with a fork.
- Spread mayo mixture on pastry, then top with tomatoes and caramelized onions.
- Add more dollops of the mayo mixture on top.
- Brush pastry edges with egg and half-and-half mixture.
- Bake for 15-20 minutes until edges are browned and cheese is melted. Garnish with basil.
Nutrition
Tips I Will Recommend You To Follow!
You have to be very meticulous when it comes to the process to get the desired results. Moreover, follow the tips mentioned below so that you don’t need to face any unwanted results.
- Use Your Favorite Pie Crust: Use your favorite pie crust recipe or buy some premade dough from the market. Rolling out a pie crust in August isn’t my favorite chore!
- Layer with Flavor: Once it’s fit into your tart pan, layer it with cheese, basil, and gorgeous, ripe tomato slices. A sprinkling of salt and pepper plus a drizzle of olive oil finish it off before a stint in the oven.
- Tomato Variety: I like using a combination of red, yellow, and orange tomatoes for a pretty presentation, but all of one color is just fine. Just make sure they’re the peak of the season, flavorful tomatoes for the best results.
- Cheese Substitutions: If you can’t find or don’t want to use Fontina cheese, use cheddar, mozzarella, or whatever you like to pair with tomatoes.
- Cooling Time: You’ll want a slice immediately, but give it a couple of minutes to cool before you dive in so the cheese has some time to solidify.
- Showcasing Peak Produce: When produce is at its prime, a simple recipe truly showcases these sweet flavorful tomatoes best.
What to Serve with Tomato Tart?
Although, this dish is perfect for any meal of the day, pairing the with certain sides and drinks brings the best flavor out of it. Try pairing them with the suggestions given below and don’t forget to let us know about your favorite combination.