Tagged with tart

Tomato Tart

I found this recipe in Martha Stewart’s Baking Handbook.  I’ve owned this book for a few years and this was the first time I’ve made something from it!  If you love tomatoes, this is a great recipe to try.

First, make the dough for the crust.  Keep in mind that you have to chill this for an hour before using.



Use a food processor to mix the dough.  Once the dough holds together, form it into a disc and chill it in the fridge.


My tomatoes were a tad on the sour side, but you’ll want tomatoes that are ripe but still firm.

I loved that an entire head of garlic goes into this tart. You roast it for 45 minutes with olive oil and then spread it over the tart dough.

After an hour, roll out the dough and place it over your tart pan.  I used a rolling pin to cut the edges of the dough.

Spread the roasted garlic over the dough and then sprinkle with cheese. I actually didn’t fontina cheese as the recipe called for but instead used parmesan because I have so much in my fridge that I didn’t want to waste.

Place the tomato slices in a circle pattern.

Sprinkle with cheese, salt, pepper, and olive oil. Then, stick it in the oven!

This is my basil plant.  Half of it was started from Safeway basil, and the other half I took from a pho restaurant.. haha.  The leaves are really small for some reason, but the flavor is still there!

Slice the basil. I need to slice them thinner next time.

All done!

I ate half of the entire thing in one sitting…


Pâte Brisée


2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Tomato Tart


1 head garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 recipe Pate Brisee (Pie Dough)
2 ounces Italian fontina cheese, grated (about 1/2 cup)
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
Coarse salt and freshly ground pepper

1. Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
2. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
3. Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.