Asiago cheese: I highly recommend grating your own cheese off the block for this recipe, rather than using pre-shredded/grated cheese (which often includes some sort of anti-caking agent that adds an unpleasant gumminess to recipes).The mustard layer seems like an odd choice, but trust me, it makes this dish. Stone-ground mustard: My favorite brand to use is Inglehoffer, but any stone-ground mustard variety will work here.Parsley and basil: Again, go for the good stuff if you can! We’re talking bright, perky green leaves.Choose the freshest ones you can find with tight skins and that ripe tomato scent. 1 to 1 1/2 lbs tomatoes: I used a mix of cherry and grape tomatoes for this recipe, but really, any tomato will do.Flour, sugar, salt, butter, egg and water, for the pâte brisée.Or, if you’re blessed with a local farmers market, grab some stuff directly from those hardworking farmers! But also, if Target is the place where you get produce, that works mighty fine, too. That means if you’ve got a backyard garden to harvest from, GO FOR IT. Since this tart recipe really leans into seasonal produce, you want to make sure you’re using the best of the best.
Best Ingredients for a Summer Tomato Tart It’ll make you feel like a fancy chef but none of it is particularly difficult to make - and the results are so, so good. Based on a recipe I found from Deb of Smitten Kitchen, this tart features a homemade pie crust topped with loads of salty cheese, a homemade herb pesto and, of course, a plethora of ripe, juicy tomatoes. We have one measly tomato plant to call our backyard “garden” this year (lol), and while it has produced tons of tomatoes already, it has me dreaming of a future garden where I have so many tomatoes, I need to make this savory tart on repeat. So I’m going to hold onto them as tightly as I can and eat this summer tomato tart while I’m at it. School starts here in a couple of weeks and while I very much love gathering up school supplies and the idea of having six hours kid-free in my home five days a week for the first time ever (!), I’m also already mourning the thought that these magical Minnesota summer days are waning. Summer Tomato Tart RecipeĮx-squeeze me, but how did we get to the end of August already? I’m not ready. Made with a homemade pâte brisée, grated cheese, fresh herb pesto and loads of ripe, juicy tomatoes, you’ll want to put this one on repeat from now until the end of the season (and beyond). Sprinkle with flaky salt, pepper and parsley.Presenting: the very best way to use up all those fresh, late-summer tomatoes! This savory summer tomato tart combines all the goodness of the season’s produce into one irresistible appetizer or light lunch/dinner. Arrange the tomatoes in the crust and pour over the egg mixture. Squeeze in your roasted garlic and whisk until combined. Whisk eggs, milk and tomato paste together. Salt your cherry tomato halves and let drain to remove excess liquid. Place in the oven for 45 minutes or until roasted through. Drizzle with olive oil and wrap with aluminium foil. Slice the top off so the cloves are exposed. At the same time, remove the papery skins off the outside of the head of garlic. Bake for 25 minutes or until golden brown Poke holes at the bottom to stop it from rising, or add baking weights on parchment paper if needed. Using a rolling pin, roll out the dough until it covers the tin, pressing the pastry into the edges.
Cling wrap the dough and chill in the fridge for 30 mins Add the water and mix until a dough forms Mix flour, salt and butter until you reach a sandy consistency
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