The Ultimate Summer Tomato Tart: A Symphony of Fresh Flavors and Flaky Perfection
Experience the quintessential taste of summer with this incredible Tomato Tart recipe. A rich, buttery, and exceptionally flaky crust cradles a vibrant medley of sun-ripened tomatoes, crispy bacon, and a generous blend of melted cheeses, culminating in a dish that’s perfect for savoring the season’s bounty. Whether for a light lunch, an elegant brunch, or a captivating appetizer, this savory tart promises a delightful culinary experience that celebrates the very best of late summer produce.
Why This Tomato Tart is a Must-Make Summer Delicacy
As summer draws to a close, nature bestows upon us its most succulent gift: perfectly ripe, juicy tomatoes. This Tomato Tart is more than just a recipe; it’s an ode to these garden gems, transforming them into a dish that’s both comforting and sophisticated. The magic begins with a homemade crust – not just any crust, but one that achieves a sublime balance of tender flakiness and rich, buttery flavor. This golden foundation is then generously layered with thinly sliced fresh tomatoes, which become even more concentrated in flavor after a brief roast. The addition of crispy, savory bacon introduces a smoky depth, while a luxurious combination of cheeses melts into a creamy, golden blanket, binding all the elements together. Each bite offers a harmonious blend of textures and tastes: the crispness of the crust, the succulence of the tomatoes, the saltiness of the bacon, and the creamy richness of the cheese, all brightened by fresh basil. It’s a dish that truly embodies the essence of summer, making it an ideal choice for any gathering or a special meal at home.
A Culinary Discovery: The Story Behind This Irresistible Recipe
The journey to creating this delightful Tomato Tart began, as many great culinary adventures do, with a fresh source of inspiration. One week, feeling particularly enamored with the season’s ripe tomatoes, I decided to dedicate my kitchen endeavors to this versatile fruit. Just as my enthusiasm was peaking, a new cookbook arrived at my doorstep: Poor Girl Gourmet, a treasure trove of inventive and budget-friendly recipes. Flipping through its pages, my eyes immediately landed on a recipe for a Tomato Tart. It was an instant connection; I knew, without needing to browse further, that this would be my first culinary project from the book. I had an abundance of beautiful tomatoes waiting to be transformed, and this tart seemed like the perfect canvas to showcase their natural sweetness and vibrant color. The simplicity and elegance of the concept were captivating, promising a dish that was both accessible and utterly delicious.
Crafting the Perfect Flaky Crust: Your Foundation for Flavor
The success of any great tart hinges on its crust, and for this Tomato Tart, we aim for nothing less than buttery, flaky perfection. The secret lies in using very cold fats – a combination of vegetable shortening and unsalted butter. The cold shortening contributes to a tender, delicate crumb, while the cold butter ensures those coveted flaky layers. When you cut the fats into the flour mixture, it’s crucial to work quickly and avoid overworking the dough. You want visible pieces of butter and shortening, roughly pea-sized, distributed throughout the flour. These pockets of fat will melt in the oven, creating steam that separates the layers of dough, resulting in that irresistible flakiness. The ice water is added gradually, just enough to bring the dough together without making it sticky or tough. A brief refrigeration period allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking. Blind baking the crust before adding the filling is another critical step. This ensures that the base of your tart is fully cooked and wonderfully crisp, providing a sturdy foundation that can stand up to the juicy tomato filling without becoming soggy. It’s a small effort that yields significant results, guaranteeing a truly exceptional tart experience.
The Star Ingredients: Fresh Tomatoes, Crispy Bacon, and Creamy Cheese
While the crust provides the stage, the filling ingredients are the true stars of this savory tart. Each component plays a vital role in building layers of flavor and texture that make this dish so memorable.
Choosing the Right Tomatoes for Your Tart
The heart of this recipe is, of course, the tomatoes. For the best flavor, always opt for fresh, ripe, in-season tomatoes. Heirloom varieties or firm, flavorful slicing tomatoes work beautifully. Their natural sweetness and vibrant acidity are key. Before layering them into the tart, it’s essential to prepare them correctly. Coring and slicing them into 1/4-inch slices ensures even cooking and presentation. More importantly, removing the seeds and roasting the slices beforehand is a crucial step to prevent a soggy crust. Tomatoes release a significant amount of water when cooked, and this pre-roasting process helps to evaporate excess moisture, concentrating their flavor and ensuring your crust remains perfectly crisp. A simple toss with olive oil, salt, and pepper enhances their natural goodness during this roasting phase.
The Savory Kick: Bacon in Your Tart
Bacon might seem like a simple addition, but its impact on this tart is profound. The smoky, salty crispness of crumbled bacon provides a wonderful contrast to the fresh tomatoes and creamy cheese. It adds a depth of umami and a satisfying chew that elevates the entire dish from simply delicious to truly extraordinary. Cook your bacon until it’s perfectly crisp, then crumble it into small pieces. The rendered bacon fat can even be reserved for other culinary uses, but for the tart, we’re after the delightful crunch and concentrated flavor of the bacon bits themselves.
Cheese Please: From Goat to Mozzarella and Parmesan
The original recipe suggested goat cheese, which offers a distinct tangy flavor. However, for those who prefer a milder, creamier profile, or simply to utilize what’s on hand, this recipe shines with a blend of fresh mozzarella and grated Parmesan cheese. Fresh mozzarella, with its soft texture and mild, milky taste, melts beautifully, creating a luscious, gooey layer. Parmesan cheese, on the other hand, contributes a sharp, salty, and nutty depth, and when baked, it forms a slightly crispy, golden crust on top. This combination is incredibly versatile and appeals to a wide range of palates. You could also experiment with other cheeses like Gruyere, cheddar, or even a smoked provolone to introduce different flavor dimensions.
Step-by-Step Guide to Your Delicious Tomato Tart
Creating this spectacular Tomato Tart involves a few distinct stages, each vital for the final delicious outcome. Follow these instructions carefully to achieve perfect results.
Preparing the Crust: A Foundation of Flakiness
The journey to an unforgettable tart begins with a meticulously prepared crust. In a large bowl, whisk together your all-purpose flour, kosher salt, and baking powder. These dry ingredients form the base. Next, introduce your very cold vegetable shortening and butter, cut into 1/2-inch cubes. The colder the fats, the flakier your crust will be. Using a pastry cutter, a fork, or even just your fingertips, work the fats into the flour mixture until the largest pieces are about the size of peas. It’s crucial not to overwork the mixture at this stage, as warmth from your hands can melt the fats, leading to a tough crust. Gradually add 1/4 cup of ice water, blending with a fork until the dough just starts to come together. If it’s still too dry, add more ice water, one tablespoon at a time, until the dough forms a cohesive ball. Over-hydrating the dough can also lead to toughness. Once formed, turn the dough onto a piece of plastic wrap, flatten it into a disc, wrap it tightly, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax, making the dough easier to roll and ensuring a tender, flaky crust.
Roasting the Tomatoes: Enhancing Flavor and Preventing Soggy Crust
While your dough chills, prepare your oven and tomatoes. Place one oven rack in the center and another one notch below. Preheat your oven to 400°F (200°C). For the tomatoes, core them and slice them lengthwise into 1/4-inch thick pieces. Crucially, remove the seeds to reduce moisture content. Toss these slices with a tablespoon of extra-virgin olive oil, then season generously with kosher salt and freshly ground pepper. Arrange the seasoned tomato slices in a single layer on a baking sheet. Place them on the lower oven rack and roast for 15-20 minutes. The goal here is to dry them out slightly and concentrate their flavor. You’ll notice some juices collecting on the baking sheet; these should be left behind when assembling the tart to further prevent sogginess. Remove them from the oven and set aside to cool slightly.
Assembling and Baking Your Masterpiece
Retrieve your chilled dough. On a lightly floured surface, or even better, on a silicone mat or waxed paper for easier transfer, roll the dough into a 12-inch circle, approximately 1/4-inch thick. Carefully transfer the rolled dough into a 9-inch tart pan. Gently press the dough into the pan, folding back the edges to form a decorative crust. Don’t be afraid to patch up any small tears or thin spots – a well-formed crust is key. Refrigerate the crust in the pan for another 30 minutes. This second chilling prevents the dough from shrinking excessively during blind baking. After chilling, prick the bottom of the crust generously with a fork. Line the crust with aluminum foil, shiny side down, and fill it with pie weights or dried beans. Blind bake for 20 minutes in the preheated oven. Remove the foil and weights, then return the crust to the oven for an additional 5-10 minutes, or until it achieves a beautiful golden-brown color. Once the crust is perfectly browned, remove it from the oven. Evenly sprinkle the grated Parmesan cheese over the warm crust. Using a slotted spoon or tongs, carefully arrange the roasted tomato slices in a single layer over the Parmesan, leaving any accumulated juices behind on the baking sheet. Top the tomatoes with the sliced fresh mozzarella, then scatter the crispy bacon crumbles over the cheese. Return the tart to the oven and bake for approximately 30 minutes, or until the cheese is gloriously melted and slightly browned, and the tart is bubbling enticingly. Once out of the oven, sprinkle generously with fresh basil leaves, roughly torn, for a final burst of fragrant freshness. Allow the tart to cool for at least 5 minutes before carefully removing it from the pan and slicing. This cooling time helps the tart set, making for cleaner slices and preventing the filling from spilling out.
Tips for Tomato Tart Perfection
- Cold Ingredients are Key: Always use very cold butter and shortening for the flakiest crust.
- Don’t Overwork the Dough: Handle the dough as little as possible to prevent it from becoming tough.
- Roast Your Tomatoes Properly: Don’t skip the pre-roasting step. It significantly reduces moisture and concentrates flavor, preventing a soggy crust.
- Remove Tomato Seeds: Along with roasting, deseeding helps minimize excess liquid.
- Blind Bake the Crust Thoroughly: Ensure your crust is fully cooked and golden before adding the filling. This creates a sturdy, crisp base.
- Cool Before Slicing: Allowing the tart to cool for a few minutes after baking helps the filling set, making for neater slices.
- Use Fresh Herbs: Fresh basil adds an unparalleled aroma and brightens the overall flavor. Add it just before serving.
Customizing Your Tomato Tart: Endless Possibilities
While this recipe offers a fantastic classic, the Tomato Tart is wonderfully adaptable. Feel free to experiment with different cheeses; a sharp cheddar, a smoky Gruyere, or even a creamy fontina could lend unique character. For an extra layer of flavor, consider adding a thin layer of caramelized onions or a sprinkle of garlic powder to the crust before the cheese. If you’re not a fan of bacon, sun-dried tomatoes (rehydrated and chopped) can offer a similar concentrated savory punch, or simply omit it for a vegetarian version. A drizzle of balsamic glaze after baking can also add a touch of sweetness and acidity. Don’t shy away from incorporating other herbs like fresh thyme or oregano alongside the basil for an aromatic twist. The beauty of a tart lies in its versatility, allowing you to tailor it to your personal preferences and the fresh ingredients you have on hand.
Serving Suggestions and Enjoying Your Summer Creation
This Tomato Tart is incredibly versatile and can be enjoyed in various settings. It makes for a sophisticated brunch centerpiece, a delightful light lunch when paired with a simple green salad, or an impressive appetizer for a dinner party. It’s equally wonderful served warm or at room temperature, making it an excellent option for picnics or potlucks. The vibrant colors and inviting aroma are sure to draw compliments. Consider serving it alongside a crisp white wine, or a refreshing iced tea for a casual midday meal. Leftovers, if there are any, are just as delicious, proving that some dishes only get better with time. This tart is a true celebration of summer’s end, a flavorful reminder of sun-drenched days and bountiful harvests.
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Classic Summer Tomato Tart
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Ingredients
For the Flaky Tart Crust:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 4 tablespoons very cold vegetable shortening, cut into 1/2-inch cubes
- 4 tablespoons very cold unsalted butter, cut into 1/2-inch cubes
- 1/4 to 1/3 cup ice water
For the Savory Tomato Tart Filling:
- 1 pound ripe tomatoes cored, cut lengthwise into 1/4-inch slices, and seeds removed
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 4 ounces fresh mozzarella, thinly sliced or shredded
- 2 slices bacon cooked until crispy and coarsely crumbled
- 8 fresh basil leaves roughly torn, for garnish
Instructions
For the Flaky Crust:
- In a large mixing bowl, thoroughly combine the all-purpose flour, kosher salt, and baking powder. Whisk these dry ingredients together until well distributed.
- Add the very cold vegetable shortening and butter cubes to the flour mixture. Using a pastry blender, a fork, or your fingertips, cut the fats into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter and shortening remaining. Be careful not to overmix, as this can make the crust tough. Pour 1/4 cup of ice water into the mixture and blend it with a fork. Continue adding more ice water, 1 tablespoon at a time, just until the dough comes together and forms a cohesive ball. The dough should not be sticky. Turn the dough out onto a sheet of plastic wrap, flatten it into a disc, wrap tightly, and refrigerate for at least 30 minutes to allow the gluten to relax.
For the Savory Tart:
- Preheat your oven to 400°F (200°C). Position one oven rack in the center and another rack one notch below the center.
- On a lightly floured surface, or preferably a silicone mat or waxed paper for easier handling, roll the chilled dough into a 12-inch circle, approximately 1/4-inch thick. Carefully transfer the dough to a 9-inch tart pan. Gently press the dough into the pan, trimming any excess and folding back the edges to create a rustic crust. If there are any thin spots or tears, simply patch them with excess dough. Refrigerate the crust in the tart pan for another 30 minutes to prevent shrinkage during baking.
- Remove the chilled crust from the refrigerator and prick the bottom generously with a fork. Cover the crust completely with a piece of aluminum foil, shiny side down, and fill with pie weights or dried beans. Blind bake the crust on the center rack in the preheated oven for 20 minutes.
- While the crust bakes, prepare the tomatoes. In a bowl, toss the cored, deseeded, and sliced tomato pieces with the extra-virgin olive oil, kosher salt, and freshly ground pepper. Arrange them in a single layer on a separate baking sheet and place them on the rack below the middle rack. Roast for 15-20 minutes, or until slightly dried out. Remove from the oven and set aside, leaving any released juices on the baking sheet.
- After the crust has blind baked for 20 minutes, remove it from the oven. Carefully remove the foil and pie weights/beans. Return the crust to the oven and continue baking for an additional 5 to 10 minutes, or until the crust is beautifully golden brown. This ensures a crisp foundation for your tart.
- Once the crust is golden brown, remove it from the oven. Evenly sprinkle the grated Parmesan cheese over the bottom of the warm crust. Using a slotted spoon or tongs, carefully arrange the roasted tomatoes in a single layer over the Parmesan cheese, being sure to leave any excess liquid on the baking pan. Arrange the fresh mozzarella slices or shredded mozzarella over the tomatoes, then top with the crispy, crumbled bacon. Return the tart to the oven and bake for approximately 30 minutes, or until the cheese is melted, bubbly, and beautifully browned.
- Remove the finished tart from the oven. Sprinkle generously with the roughly torn fresh basil leaves. Allow the tart to cool for at least 5 minutes in the pan before carefully removing it and slicing. This cooling time helps the filling set, making for cleaner cuts. Serve warm or at room temperature and enjoy!
Recipe Notes:
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