There are many fruits and vegetables I eat when not in season, but tomatoes are not one of them. I totally detest those artificial, watery and bland tomatoes and acknowledge only these ripened under hot summer sun, sensationally red, juicy and bursting with real tomato-summer flavor.
Croatian cuisine uses tomato in ways very similar, if not same, to Italian cuisine. People enjoy making tomatoes with parmigiano, basil, mozzarella and balsamic vinegar, and one of the most popular recipes is probably tomato salsa. My friend has a beautiful, simple recipe for this, a sauce made of 4 ingredients, so simple, yet so divine: tomatoes, olive oil, parsley and garlic. Served over home-made gnocchi.
This tomato tart is made with a beautiful dough that I recommend using for other tarts and simple filling starring tomatoes, of course. I’d say it resembles super-simplified pizza. It is one of those simple dishes that make great appetizer, light dinner or summer garden party food.
PrintTomato tart
- Total Time: 70 minutes
- Yield: 1 tart 1x
Description
This summer tomato tart combines a buttery, cream cheese crust with juicy tomatoes, fresh herbs, and a hint of cheese, making it a delightful appetizer or light meal.
Ingredients
- 1.9 oz (55 g) butter
- 1.9 oz (55 g) cream cheese
- 1/4 cup (60 ml) heavy cream
- 1 tsp salt
- 100 g all-purpose flour
- 3 medium-sized tomatoes
- Fresh basil leaves
- Fresh thyme
- Cottage cheese
- Olive oil
- Grated Parmesan cheese
Instructions
- In a mixing bowl, combine 1.9 oz (55 g) butter with 1.9 oz (55 g) cream cheese until smooth.
- Add 1/4 cup (60 ml) heavy cream and mix well.
- Gradually add 100 g all-purpose flour and 1 tsp salt, kneading only until the dough forms a soft ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your tart pan.
- Transfer the dough to the tart pan, trimming any excess.
- Slice 3 medium-sized tomatoes and arrange them over the dough.
- Sprinkle fresh basil leaves and thyme over the tomatoes.
- Add dollops of cottage cheese evenly over the tart.
- Drizzle with olive oil and sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the tomatoes are roasted.
- Let the tart cool slightly before serving.
Notes
For best results, use ripe summer tomatoes for maximum flavor. The dough can be made ahead and refrigerated overnight. Serve warm or at room temperature. This tart pairs well with a light salad or a glass of chilled white wine.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 45
