Everyone needs to have an Easy Summer Tomato Tart recipe to use for lazy dinners and this one will not disappoint. We LOVE cheese. All cheese. American, French, Italian, Portuguese, Basque … we really do not discriminate. Unfortunately, Lenny was diagnosed with high cholesterol and decided to cut out dairy. Since, I care about this man’s heart and his well-being, I have been supportive, by not buying cheese. Lenny was traveling last week, and yes, I took full advantage. Cheese toast. Cheese in my mouth. Cheese on crackers. It was a cheesy love-affair for a few days. I had some of this amazing tangy goat cheese left over from my closet cheese affair and decided to make something delicious with it. Tart.
During dinner parties, you will now find me by the cheese plate. Oh yes, gorging myself with the sweet, salty, spicy and ever so creamy cheeses that sits atop the serving platter. Half the times, I don’t even put the slice or dollop of heavenly creamiest on a cracker or bread. Insert directly into my mouth. It is becoming rather …. embarrassing.
Summer tarts are a favorite of ours. They are light little meals that go perfectly with a salad and glass of wine. As well they are delicious using any sort of vegetables; squash, fennel, potatoes and in this case summer tomatoes. Get creative. Run with the possibilities.
For Summer Fest this week we are talking tomato. Tomatoes have been exceptionally delicious this summer and we have been enjoying them very often. They are wonderful in salads, soups, chutneys, jams and tarts. Enjoy them roasted, grilled and baked. Try stuffing them with a favorite tuna salad or even crab.
I make a couple versions of a summer tomato tart. One has a custard base, and this particular recipe has a savory pastry crust and is filled with tangy goat cheese. To make a savory herbed crust, knead a handful of fresh herbs into the dough. Use whatever kind tickles your fancy. I used fresh rosemary and verbena, which went really well with the goat cheese and tomatoes. I used an assortment of cherry tomatoes, yellow, orange, red, and brandy colored to make the tart “pretty”. During baking, the tomatoes burst and their sweet juices mingle with the tangy goat cheese. It is heaven. Be sure to let the tart sit for 15 minutes, you want it to settle as well it is wonder served slightly warm.
How do you enjoy summer tomatoes?
Be sure to visit the Food Network Summer Fest bloggers to see what other fun recipes you can make summer tomatoes. Next week we will be featuring peppers.
Cooking With Elise: Fresh Tomato Sauce
Jeanette’s Healthy Living: Tomato Gazpacho Salsa
Napa Farmhouse 1885: Tomato Cobbler Anyone?
Virtually Homemade: Spaghetti With Tomatoes, Prosciutto and Fresh Corn
What’s Gaby Cooking: Chicken Kebabs With Romesco Sauce
Big Girls, Small Kitchen: Salmon Spaghetti With Plum Tomatoes and Avocado
Feed Me Phoebe: Roasted Fresh Tomato Puttanesca Sauce
Made By Michelle: Tomato and Pesto Pizza
Ingredients, Inc.: Lighter Fried Green Tomatoes
Delicious Lean: Creamy Light Tuna Salad Stuffed Tomatoes
Daily*Dishin: Spicy Tomato-Tomatillo Chicken Tenders
From My Corner of Saratoga: Tomato Jam
Dishin & Dishes: Tomato Zucchini Frittata
And Love It Too: Roasted Garlic, Basil and Tomato Paleo Tart
Healthy Eats: The Fresh-for-Once Tomato
Sweet Life Bake: Pico de Gallo
Zaika Zabardast: Grilled Tofu and Sun-Dried Tomato Pesto Sandwich
Thursday Night Dinner: Tomato and Watermelon Salad
Cooking Channel: How to Prepare Summer Tomatoes
FN Dish: Tomatoes Go Beyond Salads
- 1 pint assorted cherry tomatoes
- 5 ounces goat cheese
- olive oil
- maldon salt
- fresh cracked black pepper
- pastry dough – use your favorite recipe
- fresh herbs, minced, and mixed in with the dough
- Preheat the oven to 425.
- Roll out your pastry dough to fit your tart pan.
- Place on a baking sheet. Blind bake for 15 minutes. Remove from the oven and let cool.
- Crumble the cheese over the cooled tart shell.
- Cover the cheese with the tomatoes.
- I cut the larger ones in half and leave the smaller ones whole.
- Drizzle with a little olive oil.
- Sprinkle with a little salt and pepper.
- Bake for 25 – 35 minutes, just until the cheese is bubbly.
- Remove from the oven and let sit for 15 minutes.