NOTHING says summer like fresh tomatoes.  Can I get an amen?  And if it’s not summer where you are, please consider moving to my good state.  We’d love to have you!   Fresh tomatoes may be my favorite thing in all the world.  I’ve got about 7 different varieties in my garden as we speak and if that weren’t enough, I live in the tomato capitol of the South.  We drove to a tomato farm on the other side of the lake last week after church and have been in hog heaven all week.  I’ve had tomatoes in every possible combination.  I made this fresh tomato tart while our company was here last week and it was everything I ever dreamed of.

I make it several times every summer when the tomatoes are fresh and I usually serve it with grilled kabobs.  It’s THE perfect summer supper!  Ruth is a vegetarian so this was an easy meal to adjust since we could make her kabobs with shrimp and vegetables and the tart is just layered tomatoes over cheese and basil.  This is my 2nd favorite way to have tomatoes in the summer.  My favorite?  Fresh tomato sandwich.  PLEASE tell me you’ve tried the summer tomato sandwich! No? Well, start here with the tomato tart and I’ll ease you into the sandwich by late summer!

What you’ll need:

• 1 store-bought or homemade dough for tart shell
• 6-8 ounces mozzarella cheese, shredded (I often use fresh and slice it into disks)
• 1/2 cup grated parmesan cheese, plus extra for sprinkling on top
• 3 tablespoons chopped fresh basil, plus extra for garnish
• 4 to 6 fresh tomatoes, sliced 1/4-inch thick
• 1 red onion sliced thin for layering
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• Basil, chopped for garnish

What you’ll do:

•  Bake the crust in a preheated oven (400 degrees) for 10-15 minutes before adding any ingredients
• Add the cheese to the bottom of the baked crust
• Add chopped basil
• Layer tomatoes and onions (usually 3 layers deep) adding salt and pepper to each layer
• Drizzle tomatoes with olive oil and salt and pepper the top
• Bake at 400 for another 25 minutes or so
• Garnish with chopped basil

Tell your favorite tomato variety if you’re a tomato gardener! I’ve still got time to add a variety or two!

Fresh Tomato Tart

2.40 from 5 votes

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Ingredients Method

Ingredients

  

• 1 store-bought or homemade dough for tart shell
• 6-8 ounces mozzarella cheese shredded (I often use fresh and slice it into disks)
• 1/2 cup grated parmesan cheese plus extra for sprinkling on top
• 3 tablespoons chopped fresh basil plus extra for garnish
• 4 to 6 fresh tomatoes sliced 1/4-inch thick
• 1 red onion sliced thin for layering
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• Basil chopped for garnish

Method

 

1. Bake the crust in a preheated oven (400 degrees) for 10-15 minutes before adding any ingredients
2. Add the cheese to the bottom of the baked crust
3. Add chopped basil
4. Layer tomatoes and onions (usually 3 layers deep) adding salt and pepper to each layer
5. Drizzle tomatoes with olive oil and salt and pepper the top
6. Bake at 400 for another 25 minutes or so
7. Garnish with chopped basil

p.s.  I have a little something up my sleeve and I’ll tell you all about it soon.  But let this be a little teaser!!