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Parmesan-Tomato Tart

When Nancy and Bill came over the other day, they brought us two beautiful gifts from the garden: GORGEOUS heirloom tomatoes for Brad, and FIGS for me! The tomatoes were ripe and ready to eat, so I had to think fast!


I found this wonderful recipe at 101 Cookbooks blog for a Parmesan Crust! I had all of the ingredients, and fresh basil in the garden.


I did use all regular flour (no whole wheat), but followed the rest of the recipe. Heidi explains how to prepare the tomatoes with sea salt, and get all the moisture out with paper towels, so you don't end up with a soggy mess. It is beautiful with some slivered basil and a drizzle of your BEST olive oil!


Brad had his for dinner with a bowl of Italian Wedding Soup. He took a bite, and said, "Oh my GOD!" when the cheesy crust melted in his mouth.


I had enough dough for one square, and one smaller tart shell. Another friend was here and saw the empty shells after they were baked. She immediately said, "You need to SELL these! Put my order in for one next week!"

I'd LOVE your ideas on other fillings!

Comments (6)


Oh my, that looks so good! I need to make it before we leave for Italy!

And Bill is so proud that his tomatoes are part of the recipe.


Beautiful looking tart! I make something similar but with ready made puff pastry dough. After the pastry sheet cools add a thin layer of pesto before adding the tomatoes. Follow with shaved parmesan cheese and basil. Adding some thin slices of mozzarella cheese is another option. You can serve it at room temperature or pop in the oven/broiler to melt the cheese.


Roast a bulb of garlic and spread the tart with a thin layer of the roasted garlic paste. Top with slices of roasted red, yellow, and orange bell pepers. Drizzle with olive oil and basil to taste.

Yum! Thanks, Linda and Carole for the good ideas!

Was making a tart yesterday when I cut my finger. Saute onions, green onions, or green garlic until soft. 1 or 2 slices crumbled cooked bacon. W cup soft cheese(homemade ricotta, goat's, etc. 1/2 cup milk and 1/2 cup cream. Chopped herbs. Mix all together, place in pre-baked crust and baked until brown, about 30 minutes. I think zucchini would be a great addition to it also.

I wish I had been there for both the tart and the soup!

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This page contains a single entry from the blog posted on August 26, 2009 6:50 AM.

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