Servings: eight to ten.
This freeform tomato tart makes a great appetizer, lunch, or light supper. Use the best-tasting, locally grown farmstand beefsteak tomatoes you can lay hands on.
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Leftovers keep well at room temperature for a day or two. Reheat for 10 to 15 min. at 350ºF.
Love this-- I always make this for parties and always a hit. I have started experimenting with this recipe to make the crust "healthier". OMG the crust is amazing-- but if you or your family are watching their weight well there is a lot of butter in the crust. By the way did I say how amazing the crust is with the butter. Yummy. So to reduce the calories-- I substituted all purpose flour with whole wheat pastry flour and eliminated the butter. Instead I used 1/4 cup extra virgin olive oil and 1/2 cup cold water-- I didn't need a food processor, i just mixed the dry ingredients first in a large bowl, then added oil and water and mixed in until the dough form using a wooden spoon. I refrigerated the dough as the recipe indicates but then I rolled it our and put it in a prepared tart pan and cooked the crust for 10 minutes at 400 degrees F. I let the crust cool. Then I filled the tart and cooked it as it indicated in recipe.
This is such a delicious tart and a great thing to do with a surplus of tomatoes from the garden. I love the flavored pastry crust. My only criticism of the recipe is that she makes rolling the pastry sound so complex. Into the fridge, out of the fridge, into the fridge - there's really no need. I just pop the dough into the fridge for about 30 minutes before I roll it. I roll it, fill it, turn up the edges & straight into the oven. No need to make a graduate thesis out of it. But it is really yummy!
This recipe is so simple and amazing. I look foward to making it every summer with the tomatoes we grow in our garden. I made it yesterday with a little fresh oregano because I did not have any fresh basil on hand, and it turned out just as good as always.
This recipe is awesome. The tart is easy to make and is super delicious. I've made it several times for guests. When pressed for time I've used a pre-made pie crust and it is still really really good.
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