Only an icy heart is unsentimental about the last summer tomato.
Ive spent the summer making these tarts in every variation I could think of.
Pie crust, puff pastry, different cheeses.
Did I mention its also vegetarian?
With a salad, its a whole meal; on its own, its the perfect first course.
I have made 12 of them this summer.
Youll need a tart pan, which comes in two parts.
The sides of the pan will fall down around your arm, revealing the tart.
Then you’re free to easily slide it off the base onto your serving plate.
But before that, start by rolling out the dough.
No matter the shape or size of the tart pan, one crust will usually cover it.
Roll it out so its large enough to fill the entire pan and fall over the sides.
I routinely flip the dough and turn it around while rolling it out to keep it from sticking.
Now drape the dough in the pan.
Its more important to have too much dough, as it will shrink in the oven.
Place the cookie sheet into a preheated 400F oven for 15 minutes.
You re-use the foil and beans in future blind bakes.
And now: cheese.
A layer of brie would be magical.
Gouda and tomatoes are never a mistake, and I regret never turning out one with kaseri.
In any case, youll want a healthy layer of cheese in the bottom of the tart.
A cup of shredded cheese should do it, or 8 ounces of goat cheese and ricotta.
Distribute it evenly across the tart.
Now its time for tomato.
The more diverse the colors, the better.
I thinly slice the large tomatoes horizontally, 14-inch or thinner.
You dont need to fill the entire tart depthyou want one inch of tomatoes.
you’re able to add a layer beneath the tomatoes of caramelized onions or tapenade or tomato jam.
This tart is really flexible.
