This tomato tart recipe is a protein- and vitamin-rich vegetarian entree that you will love. A savory tart makes for a beautiful dish that looks complicated to make but couldn’t be simpler.
Create this dish with ease just by pouring and baking. Changing the ingredients to suit your personal preference is a great way to reinvent this recipe over and over again.
Ingredients
1 nine-inch deep-dish frozen crust
3/4 cup fontina or Gruyere cheese, shredded
3 medium heirloom tomatoes, seeded and sliced
2 shallots, thinly sliced
3 tbsp flour
1 tbsp cornmeal
1/3 tsp paprika
1 tbsp thyme, fresh or dried
1/2 tsp kosher salt
1/2 tsp ground black pepper
3 eggs
1 cup milk
2 tbsp parmesan cheese, grated
2 tbsp fresh basil leaves
There are a few important steps to follow to make a perfectly flaky baked tart every time. When using a store-bought frozen crust, always prebake it in your oven for about 10 minutes to give it a chance to get slightly golden brown. Pouring your ingredients directly into a frozen crust can result in a soggy tart with no structure.
Seeding your tomatoes beforehand is also key for a low-moisture tart. To deseed your tomato while keeping its slices whole, cut off just the top and bottom of the tomato so that it sits flat. Use a small spoon to dig into the open cavities and scoop out the pulp and seeds. Then turn your tomato to the side and slice into rings.
If you can’t find heirloom tomatoes, or they prove a bit too spendy for your food budget, substitute with a cluster of tomatoes on the vine: These have a great, homegrown flavor that is key for a hearty tart.
Instructions
Preheat oven to 350 degrees Fahrenheit. Bake frozen crust for about 10 minutes to begin setting the dough. Remove crust from oven and sprinkle the bottom with half the cheese and shallots. Lay down a single layer of tomato slices. Combine flour, cornmeal, thyme, paprika, salt and pepper in a small bowl. Sprinkle dry mixture over first layer of tomatoes. Top this with remaining shallots, cheese and a second layer of tomato slices.
Combine eggs, milk and parmesan in a bowl, then carefully pour over the top of your tart. Bake at 350 for approximately 40 minutes or until set enough that a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then sprinkle with a pinch of salt and pepper and garnish with basil leaves.