If you are looking for something really special, a tomato tart is the way to go.
I looked through a couple different recipes, and after a few trials, I ultimately found that with a few basic ingredients, you can make several different show-stopping variations for a great tomato tart.
Here's what you'll need.
Garden-to-Table Tomato Tart (your way)
- 2-3 cups of thinly sliced tomatoes (I like lots of tomatoes on my tart, my Mom likes less...so you choose how much you want)
- 3/4 teaspoon salt, divided
- 1 package frozen puff pastry sheets, thawed OR 1 store bought pie crust (or be adventurous and make one home made)
- 1 cup (8 oz) of mild cheese (mozzarella, Gruyere, cream cheese...anything that won't overpower the flavor of the tomatoes)
- 1/4-1/2 cup (2-4 oz) strongly flavored cheese (feta, parmesan, goat cheese, white cheddar, etc.)
- 1/4 cup finely chopped chives
- 1 garlic clove, minced
- 1/4 cup finely chopped assorted fresh herbs (I used basil but you can use any flavor combination you'd like)
- 1 teaspoon pepper (freshly ground is best)
- 1 tablespoon olive oil
- 1/2 tablespoon honey
1. Preheat oven to 425 degrees F.
2. Place tomatoes in a single layer on paper towels; sprinkle with 3/4 tsp. salt and cover with more paper towels. Let stand for a full 30 minutes. Pat dry with paper towels. Do not skip this step! The salt draws out the moisture of the tomatoes. If you try to cut corners here, you'll end up with a watery tart. Not cool. Listen to the voice of experience.
4. Sprinkle pastry with the mild cheese and the strong cheese. Next add the chopped chives and garlic.
5. Top with 1-3 layers of tomatoes. (No need for perfection here, this is a "rustic" tart.) Sprinkle with pepper and drizzle with honey and oil.
6. Bake at 425 for 30 minutes (you may need to cover the edges with tin foil after 15 minutes to keep the crust from browning too much).