THIS LOOKS AS BEAUTIFUL AS IT TASTES!
I recently made this for my daughter Randi and her husband, Dan. It was the second time I made it for them. Randi informed me that Dan decided this currently is his favorite dish that I make. This tomato tart is wonderful for a light summer supper- I like to serve it with salad. This is a totally amazing recipe!! It tastes like a combination of a pizza and a quiche- and who wouldn’t want to eat that! My preference is to use the fontina cheese- which has a little more flavor than the mozzarella. Wow!
**See note below for latest improvement or adjustment I made to recipe.
- 1 frozen, unbaked deep dish pie shell (I use Oronique deep dish, if I can find it)
- 4 tablespoons olive oil (I prefer light) (or Wegman’s Basting Oil)
- 6 medium beefsteak tomatoes or 7-9 large Roma tomatoes, cut into chunks (Cut each tomato into about fourths) (I stick with the Roma)
- 3 garlic cloves, chopped finely (or you can use 1 clove or even no garlic if using Wegman’s Basting Oil)
- a little crushed red pepper
- 2 tablespoons fresh thyme leaves, divided 0r about 1 teaspoon dried oregano, divided
- a heavy 3 or so cups of grated fontina (about 8 oz.) and the rest- mozzarella cheese (I
- 3 large or extra large eggs
- 2/3 cup whipping, heavy, light cream or half and half (used light cream on July 20, 2011 and combination of light and a little heavy)
- 2 tablespoons freshly grated Parmesan or Romano cheese (to sprinkle on top)
On July 20, 2011- I made this. I didn’t have fresh thyme. What I did have in the house was Wegman’s basting oil- which is amazing stuff. It has fresh herbs and garlic in it. So that is the oil I used to roast the tomatoes, and that gave the tomatoes amazing flavor. I used extra fresh thyme. If you are using this oil, you can either sprinkle the tomatoes with some chopped garlic or not, cause this oil imparts a lot of flavor on its own. If you are using regular extra virgin olive oil, then definitely use some fresh chopped garlic. Before I baked the tart, I sprinkled the top with some dried oregano. I also added some dried oregano, about 1/2 teaspoon to the custard mixture. I really liked the result, and I will do this instead of using the fresh thyme next time.
Preheat oven to 375 degrees. Prick frozen, unbaked pie shell on sides and bottom. Bake for about 7 minutes. Set aside.
Raise oven temperature to 425 degrees. Line half sheet pan with foil. Sprinkle 1 tablespoon of oil on pan. Place tomato pieces on baking sheet. Sprinkle lightly with kosher salt, then some freshly ground pepper, the chopped garlic, and 1 tablespoon of fresh thyme leaves- or only the garlic if using the Wegman’s oil. Drizzle the remaining 3 tablespoons of oil over the tomatoes with some fresh chopped garlic or not- you don’t need to use anything though with this oil. Toss to coat with the oil. Bake about 1 hour until the tomatoes begin to shrink, look slightly dried, but still are soft. (If you have the time, you can do this at 300 degrees, but it will take about 2 hours.) Set aside.
While tomatoes are roasting, prepare filling. In a medium bowl, mix the cheese, the remaining 1 tablespoon fresh thyme leaves- or the 1/2 teaspoon dried oregano, a little salt, some freshly ground pepper, the eggs, and the cream. Stir until well blended. Spread cheese filling into prepared crust. Arrange roasted tomatoes over filling. Sprinkle Parmesan or Romano cheese (and a sprinkling of dried oregano) over top.
Lower oven temp back to 375. Bake until filling is puffed and set, about 35-40 minutes. Cool 5 minutes. Serve.
Optional: You can add about 1/3 cup good oil cured black olives and place them between the tomatoes before you bake the tart. (It’s nice for a change, but I actually like the taste of the tart better using only tomatoes, especially in the summer when the tomatoes are so beautiful.