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Tomato Tart

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A tomato tart, layered with roasted garlic and fontina cheese, is a perfect way to use the garden's bounty.

Source: Martha Stewart Living, July 2005
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133
  • maryleaw72
    29 AUG, 2013
    This is one of my all-time favorite recipes. To those of you having problems with the crust becoming soggy -- blind bake it first! I blind bake it till it's almost done, then spread the garlic and add the filling. I also add chopped basil and crumbled goat cheese. Incredible!!!
    Reply
  • Christiej
    12 SEP, 2011
    This is a great recipe, but I'm pretty sure that when it says "reduce temperature to 400 degrees," it probably means 300 degrees. Or you've got one really well done tart!
    Reply
  • Lindalou52
    14 JUL, 2010
    I served 2 of these along with Salade Nicoise to 10 luncheon guests. We devoured every morsel. I made with herbs in crust, only addition was a bit of freshly grated parmesan before topping with shredded basil. Boyfriend was unhappy to hear about lack of leftovers and I promised to make him one very soon. I took credit for perfect tarts but directed everyone to Matha's page for recipe.
    Reply
  • tsrobin
    30 AUG, 2009
    This is tomato tart recipe is easy and great tasting!
    Reply
  • MWetzel
    23 AUG, 2008
    Good stuff can't wait till our garden tomatoes are ripe. I added fresh herbs to the crust it was like a real baker created it. Used some smoked cheddar, want to try smoked mozzarella next time.
    Reply
  • GeoMac
    21 AUG, 2008
    I made this tart last night and it was fantastic. I placed the tomato slices on paper towel with a paper towel over the top to soak up the excess liquid from the tomatoes. I also added some torn basil between the slices. I will definitely make this again.
    Reply
  • GmaBabsy
    18 AUG, 2008
    When I watched the show that included this recipe, I was sure that they said that spreading the garlic on the crust defends it against the wetness. But I haven't tried the recipe myself so I have no personal experience to relate.
    Reply
  • MS10048714
    18 AUG, 2008
    I made this for the second time over the weekend. This time I used 2/3 Roma tomatoes and the rest were regular. My thinking was that since the Roma's have less water in them, soggy crust wouldn't be an issue. Wrong. This tart was waterier than the last. I even sliced the tomatoes an hour ahead and let them drain in a collander. I also cut back the amount of olive oil added at the end to less than 1 tablespoon. Any thoughts as to how to make this less watery?
    Reply
  • MS10513569
    15 AUG, 2008
    Read "In Defense of Food" by Michael Pollan. The crust could benefit from a whole wheat flour, but the rest of this recipe is REAL food, therefore healthy.
    Reply
  • PatriciaStreet
    15 AUG, 2008
    I generally don't look at the comments anymore, too many Negative Nellies ready to rain on every parade. Obviously, not every recipe will fit every lifestyle. Thank goodness for those who left comments regarding the turn out of the dish, that's exactly what I was looking for. The suggestion to drain a little liquid from the sliced tomatoes is appreciated, after all, if we're going to eat that buttery pate brisee we don't want it to be soggy : < )
    Reply

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