I’ve grown tomatoes many years, but usually just grew them in planters. I never had much luck with them as the animals would get to them, or they’d end up with blossom rot or some other disease. Last year, I swore I had given up on growing them. Well, that was last year. And not being one to acknowledge failure, I decided to dig up a portion of my garden, put a fence around it, and try growing them in the ground.
I have to say, they did grow quite nicely. After all, there’s nothing like going in to your own garden to pick a tomato for a salad, or my all time favorite, a BLT. If you don’t feel like cooking in the summer’s heat, there’s nothing like a BLT with native tomatoes. I planted many different varieties, Cherry, Plum, Jetstar, Yellow Cherry and Heirloom to name a few.
There are loads of things I make with juicy, ripe tomatoes, and this recipe is one of my favorites. It’s called a Tomato Tart. I initially found it in a tea cookbook, and it’s perfect for teas, cookouts, holidays, really any occasion or non-occasion. It is rather easy to make; the hardest part is probably stretching out the tart crust to the size of the pan. Once that’s done, the rest is a breeze. Especially the finished product.
It is best to marinate the tomatoes with the herbs in a Ziploc bag at least 6 hours prior to making the tart. You can even marinate them overnight to make the next morning.
|Tomato Cheese Tart|
- 2-3 lbs ripe tomatoes, thinly sliced
- 1/2 c. fresh parsley
- 3 cloves garlic, minced
- 1 c.vegetable or canola oil
- 2 tsp. dried basil
- 2 tsp salt
- 1 tsp dried oregano
- 1/2 tsp thyme
- 2-3/4 c. flour
- 15 Tbsp cold butter
- 1 large egg yolk
- 8-10 Tbsp ice water
- 1/4 c. spicy brown mustard
- 1 lb. shredded Swiss cheese
- Marinate Tomatoes: In a very large Ziploc bag, put tomatoes, parsley, garlic, oil, basil, salt, oregano, thyme and pepper. Mix together being careful not to break up the tomatoes. Refrigerate for at least 6 hours (you can flip the bag every once in a while to mix).
- Dough: In food processor, mix butter & flour. Add egg yolk & water until dough forms. Put in bowl, cover with plastic wrap and chill 1 hour. Preheat oven to 400 degrees F. Roll out dough to fit into jelly roll pan and up sides. Line with non-stick foil & pie weights and bake 5-8 minutes. Remove foil and weights and bake for another 5-8 minutes. Cool slightly.
- Assemble: Lower the oven temperature to 350 degrees F. Spread mustard over bottom of pie crust. Next, sprinkle cheese on top of mustard. Next arrange tomato slices in rows on top of cheese, slightly overlapping each one. Bake 25-30 minutes. When cool, cut into 2″ squares.
Prep time above does not include the time to marinate the tomatoes.
Here are some other great recipes made with tomatoes: