A Burst of Flavor: The Ultimate Tomato Tart Recipe
Are you looking for a stunning and delicious appetizer or light meal that’s sure to impress? Look no further than this tomato tart recipe. This recipe is perfect for summer entertaining, utilizing the vibrant flavors of fresh, ripe tomatoes. It's surprisingly easy to make, even for beginner bakers, and the results are simply breathtaking.
Ingredients You'll Need:
This recipe focuses on fresh, high-quality ingredients to bring out the best flavors in your tomato tart. Make sure you gather these before you begin:
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
- For the Filling:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound assorted tomatoes (heirloom varieties are beautiful!), thinly sliced
- 1 small onion, thinly sliced
- 2 large eggs
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
Step-by-Step Instructions: Making Your Dream Tomato Tart
Follow these simple instructions to create a visually appealing and incredibly tasty tomato tart:
1. Prepare the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and prevents shrinkage.
2. Assemble the Tart:
- Preheat your oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out the dough into a 12-inch circle.
- Transfer to a tart pan: Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- Blind bake the crust (optional): For a crispier crust, you can blind bake it. Prick the bottom of the crust with a fork, line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes.
3. Create the Filling:
- Sauté the aromatics: In a small skillet, sauté the minced garlic and thinly sliced onions in olive oil until softened.
- Layer the tomatoes: Arrange the sliced tomatoes and sautéed onions over the pre-baked (or unbaked) tart crust, slightly overlapping the slices.
- Whisk the egg mixture: In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
- Pour over the tomatoes: Pour the egg mixture evenly over the tomatoes.
- Bake: Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
4. Garnish and Serve:
- Cool slightly: Let the tart cool slightly before removing it from the pan.
- Garnish: Garnish with fresh basil leaves (optional) and serve warm or at room temperature.
Tips for the Perfect Tomato Tart:
- Use a variety of tomatoes: Different types of tomatoes offer diverse flavors and colors, making your tart visually stunning.
- Don't overcrowd the crust: Ensure the tomatoes aren't piled too high, allowing the filling to bake evenly.
- Adjust baking time: Ovens vary, so keep an eye on your tart and adjust baking time accordingly. A toothpick inserted into the center should come out clean.
This tomato tart recipe is a guaranteed crowd-pleaser. The combination of the flaky crust, the sweet and savory tomato filling, and the rich, creamy custard is irresistible. Enjoy!
