If you’ve ever wondered what the bowels of hell feel like, then feel free to come on down to Houston during the summer, where the 10,000 degree temperatures and humidity are inescapable. Though I complain about the insane summer heat index (why Houston?! Why?!), one thing I will never complain about is the sheer quantity of amazing summer vegetables and fruit that only come out this time of year. My recipe for a Summer Tomato Tart is a simple and easy celebration of one of summer’s crown jewels: the tomato. Though you could make this tart all year round using grape tomatoes, it really is best in the summer when tomatoes go from flavorless and mealy to amazingly sweet and juicy. I used heirloom tomatoes because that’s what looked best at the store, but any variety of these vine ripened wonders will do.
Summer Tomato Tart, Serve this as an appetizer or simple entrée paired with a salad and enjoy the bounty of summer. Makes 12 squares
- 1-2 Pie crusts (you can make your own using my pie crust recipe or just use a store bought one) depending on the pan you are using
- 2 lbs. tomatoes thinly sliced (I used about 4 tomatoes)
- A handful of Basil leaves (about ¼ cup), plus extra for garnish
- A handful of Flat leaf Parsley, (about ¼ cup)
- 1 cup Ricotta Cheese
- 1/2 cup grated parmesan cheese
- 1 egg, beaten
- 1 clove garlic, crushed or finely minced
- ½ teaspoon kosher or sea salt
- fresh cracked pepper to taste
- Optional: Extra Virgin Olive Oil to brush on top of the tart
- 12”x 8” Tart pan (you can use a pie pan or a cookie sheet or even just do a free form tart), lined with parchment paper
- rolling pin
- Pastry brush
- Bowl and spoon for mixing the filling
1) Preheat the oven to 450 degrees
2) Roll your pie crust to very thin (about an 1/8” thick) and place in the tart pan. Leave it in the fridge while you prep the filling.
3) Finely chop your basil and parsley. In a bowl, mix together the basil, parsley, garlic, egg, ricotta, ½ teaspoon of kosher salt, and pepper.
4) Take the dough out of the fridge and spoon the ricotta filling in a smooth layer about x 1/2” thick. Lay out the tomato slices across the tart and filling, overlapping the tomatoes slightly so they are extra pretty. Sprinkle the tomatoes with kosher salt and fresh crushed pepper.
5) Turn the heat down in the oven to 425 degrees and bake the tart for 35-40 minutes until the crust is golden brown and the filling has set.
6) Take the tart out of the oven and let cool on a rack for at least 20 minutes. Brush the tart gently with extra virgin olive oil and sprinkle extra basil over the top of the tart and cut into squares. Serve warm or at room temperature and enjoy.
Disclaimer: This post is unsponsored, which is a shame because this recipe is pretty freaking awesome.
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