Summer Tomato Tart | Baking with Dorie

This tomato tart takes advantage of the summer bounty of tomatoes and herbs. It put tomatoes of all colors and sizes on prominent display in a shallow tart. I want to streamline the process so that I can bake it all summer long. It helps that there are only a few ingredients, much less than most other tomato tart recipes.

There are two kinds of mustard (grainy and Dijon) with some honey on the bottom layer, then whatever cheese you have on hand and topped with abundance of thinly sliced tomatoes.

This recipe is not fussy, a good thing because there are so many distractions now when traveling is back in full swing. Due to all the distractions, I have to make this tart twice to get it right. First time around, I used a pie pan which made the tart ridiculously awkward-looking. What was I thinking? A pie with copious amount of apple is great, not so when there is just a single layer of thinly sliced tomatoes. So I took out a shallow tart pan, and not anything else, for my second trial. That did it!

Be prepared to spend some extra time (at least 20 minutes) for the tomato slices to drain on layers of paper towel. It’s rather important because no one wants a tart with a soggy bottom. My usual insurance step is to preheat a baking sheet or pizza stone in the oven. This is to ensure the tart shell gets a good deal of thermal energy when it hits the oven.

I use store-bought pie dough in this round. Gruyère is my choice of cheese and thyme, parsley and basil are used for the herb component. Bake the tart for about 30 minutes, until the tomatoes are browned on the edges and the mustard is slightly bubbly.

Effortless is the refrain here. Summertime is here when living should be easy. The tomato tart is so light that my husband and I have no trouble eating the whole tart in one go. Yum! This tart is fun to bake and eat.

Baking with Dorie