Wednesday, September 13, 2017

September Tomato Tart


Slow down.
I am not ready for apple season yet.

Tomatoes are at their peak in early September here in NJ.
I want to hold on to summer for as long as I can.

Winter is coming (I love Game of Thrones, btw).

Here is a simple French tomato tart that I make with store bought puff pastry.

I used heirlooms, but I think plum tomatoes (Roma variety) would be better because they have less moisture than the heirlooms do.

You can use a store bought pie crust, or make your own, it's more about the summer tomatoes here.

September Tomato Tart (adapted from Eileen's blog):

1 pie crust or defrosted puff pastry fitted into a tart pan with removable bottom.
4 tomatoes, sliced thin
handful of pitted kalamata or Nicoise olives
1 cup of Gruyere or Comte cheese, shredded
1 egg
2 tbsp of Dijon mustard
Kosher salt & pepper

Preheat oven to 400F.

Fit the pie crust into the tart pan.
Keep chilled in the fridge while you prepare the rest of the ingredients.

Mix the egg with the 2 tbsp of mustard.
Spread this mixture on the bottom of the pie shell and sprinkle with the shredded cheese.


Add the sliced tomatoes and olives and sprinkle with kosher salt & pepper. Thyme is also nice with this tart.


Drizzle a tiny bit of olive oil over the tomatoes and bake the tart for about 30 minutes until your crust is golden.

Let the tart rest at least 30 minutes, so the juices from the tomatoes solidify.

This is perfect served with a side salad.


Savor the last days of summer!!!

2 comments:

SEMS Library Lady said...

I'm hitting the farmers' market after work today, and now I know what I'm making with all those Roma tomatoes! This looks delicious!

Proud Italian Cook said...

That looks beautiful, I had a caprese for lunch yesterday, you're right tomatoes are still going strong, but not for long...