For a summer lunch, an appetizer for a more formal dinner, or a simple supper dish paired with a hearty salad, this tart is a versatile addition to anyone’s repertoire. Because the crust is made with purchased puff pastry dough, it’s extremely easy to make, even for crust-phobics. Since I prefer the taste of fresh tomatoes, I make this like a savory version of a fruit custard tart, arranging the raw sliced tomatoes on top just after the baked tart comes out of the oven, which heats the tomatoes but doesn’t cook them. If you prefer the flavor of cooked tomatoes, arrange the sliced tomatoes on the dough, pour the custard filling over them, and bake. Although you can make this tart early in the day if you put the tomatoes in first and then cook them, this is not a recipe to make ahead if you’re topping it with raw tomatoes-once you’ve put the tomatoes on top of the custard, it should be served within an hour or two.–Deborah Krasner
LC No Rules Note
This tempting, tomatoey treat is, as one of our testers says, ‘a cross between a quiche and tomato tart.’ We love recipes that don’t fall squarely into one category – it makes it so much easier to justify serving them at all hours of day and night. Tomato tart fits right in as part of a fancy brunch, but is just as good eaten straight from the pie tin, for an ‘I just couldn’t wait till it cooled’ supper. Experiment with different varieties of tomato until you find your favourite – or mix and match as you like. No rules here.
Fresh Tomato Tart
- Quick Glance
- 20 M
- 50 M
- Serves 6 to 8 as an appetizer
- 1 puff pastry sheet, thawed according to the package directions
- 1 cup basil leaves, washed and dried
- 1 cup heavy cream
- 3 tablespoons fruity and fragrant olive oil
- 3 extra-large eggs
- Coarse sea salt and freshly ground black pepper, to taste
- 2 large ripe tomatoes
- 1. Preheat the oven to 400°F (200°C). Line a 9-inch porcelain or metal tart pan with the pastry. Do not grease the pan. Put the whole square sheet in the pan, cutting and patching as necessary to make it fit.
- 2. Combine the basil, cream, 2 1/2 tablespoons of the olive oil, eggs, and salt and pepper in the bowl of a food processor, and process until the basil is very finely chopped.
- 3. Pour this mixture into the pastry-lined pan, and bake for 30 to 40 minutes, until cooked through, golden, and fragrant. The tart will puff up in the oven, but will immediately deflate when it starts to cool.
- 4. While the tart is baking, use a sharp serrated knife to thinly slice the tomatoes. As soon as you remove the tart from the oven, arrange the tomato slices on top, working in a spiral from the outer edge to the center, overlapping the slices. Use the smallest pieces of tomato for the center. Drizzle the remaining 1/2 tablespoon olive oil over the tomatoes. Serve slightly warm.
Recipe Testers Reviews
Because my family loves fresh tomatoes, I chose this recipe to serve as an appetizer for a family get together last night. (My dad loved it so much he made it his main course!) Uncooked tomatoes are the preference with my family, so I chose to put the tomatoes on after the tart came out of the oven. The slightly warmed tomatoes were a perfect topping for the fragrant basil filling. Overall, this recipe was easy to make and packed with great flavor.
Deborah Krasner’s Fresh Tomato Tart is a comforting, versatile dish that gracefully transitions the summer into autumn. The baked tart topped with fresh tomatoes is a refreshing finale to the summertime fruit and vegetable season. The quick preparation time and the accessibility and abundance of the ingredients lend to the simplicity of this dish. The key to the tart’s magnificence is in the quality of the ingredients chosen, namely the tomatoes, basil, and olive oil—all of which should be of the highest quality. I used heirloom tomatoes, which can be found at most quality grocery stores. The tomatoes added vibrancy to the tarts, not only in the visual presentation but also through the varied levels of sweetness characteristic of each variety. When the tomatoes are placed on the hot pastry, they’re “cooked” by the residual heat, which intensifies the sweetness without destroying the structure and purity of the tomatoes. Using quality olive oil is also important, because it is meant to enhance not overpower the tomatoes. It adds a completely different fruitiness to that of the tomatoes.
We really enjoyed this recipe. It’s a cross between a quiche and tomato tart. It drew raves from our guests, and my husband wants to have it again. Highest praise from him! A big plus is that it is really quick to put together and would make a quick lunch for drop-in guests.