You say tomato, and I say tomahto

By on August 16, 2018

Ina Garten is a cook I greatly admire. When I saw this gorgeous tomato tart recipe, I just knew I had to make it. Tomatoes are just everywhere now and what better time than to honor summer than with a tomato tart.

Of course, by the time I got to the second line of the recipe, I was already saying, NO WAY JOSE. Too complicated. Ina makes a home made crust that I’m sure is delicious but it is way to complicated for me.

So paring that recipe down to its bare bones, I came up with a tomato tart recipe that was easy to put together, luscious to look at and delicious to eat. Now, some four days later, I’ve made it 3 times. Gonna have to run to the store to get a box or two more of gorgeous ripe tomatoes + those ready made pie crusts in the refrigerated case that you simply roll out. Now that’s about my speed.

For me, those pie crusts in a box are staples I keep in the refrigerator at all times. So handy. So delicious.

Tomato Tart for Summer’s Bounty

makes 6-8 servings

1 ready to bake pie crust recipe
extra virgin olive oil
1 teaspoon Dijon mustard
2 large garlic cloves, smashed
1 teaspoon fresh thyme leaves, ripped from the stem
1/2 pound gruyere cheese, grated
kosher salt and freshly milled black pepper to taste
4-6 large fresh tomatoes, cored and sliced 1/4″ thick
1/2 cup minced parsley leaves
1/2 cup coarsely chopped fresh basil leaves

Preheat oven to 400 degrees.
Lay out the pie crust on a 9 x 12 baking sheet.
Drizzle with olive oil, then add mustard and smooth it all over with the back of a spoon.
Prebake until golden, about 10-15 minutes.
Add garlic and thyme, then cheese, salt and pepper. Make a smooth layer.
Arrange tomatoes on top. Sprinkle with parsley and basil.
Place tomato tart in the oven and bake until golden, about 20 to 25 minutes.
Cool 10 to 15 minutes, then cut into thick slices


About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”