Are you craving a vibrant, flavorful, and surprisingly simple dish that's perfect for a weeknight dinner or a weekend brunch? Look no further than this easy tomato tart recipe! This recipe showcases the beauty of fresh, seasonal tomatoes in a flaky, buttery crust, creating a delicious and healthy meal that's sure to impress. It's one of those easy recipes that feels incredibly sophisticated, making it perfect for both beginner cooks and experienced chefs alike. Get ready to elevate your homemade cooking game!
Ingredients:
This recipe provides a straightforward approach to making a truly delicious tomato tart. You'll find it's one of the best recipes for a quick dinner idea, ready in under an hour.
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup ice water
- For the Filling:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups assorted fresh tomatoes, sliced (heirloom tomatoes are beautiful!)
- Fresh basil leaves, for garnish (optional)
Instructions:
This detailed step-by-step guide will walk you through creating this easy and healthy meal. Follow these simple instructions and you'll be enjoying your delicious tomato tart in no time!
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Trim and crimp the edges. Prick the bottom of the crust with a fork and bake for 15 minutes, or until lightly golden.
Making the Filling & Assembling the Tart:
- Sauté garlic: While the crust is baking, heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
- Simmer tomatoes: Stir in the canned diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, until slightly thickened.
- Whisk eggs and cream: In a bowl, whisk together the eggs, heavy cream, and Parmesan cheese.
- Assemble the tart: Pour the sautéed garlic and tomato mixture into the pre-baked tart shell. Arrange the sliced fresh tomatoes over the top. Pour the egg and cream mixture evenly over the tomatoes.
- Bake: Bake for 25-30 minutes, or until the filling is set and the crust is golden brown.
- Cool and serve: Let the tart cool slightly before slicing and serving. Garnish with fresh basil leaves, if desired.
Tips & Variations:
- For a richer crust, use half butter and half shortening.
- Feel free to experiment with different herbs and spices. Thyme, rosemary, or a pinch of red pepper flakes would be delicious additions.
- Add other vegetables to the filling, such as roasted bell peppers, zucchini, or mushrooms.
- If you don't have heavy cream, you can substitute with whole milk or half-and-half.
- For a vegetarian option, omit the Parmesan cheese.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 10-12g
- Carbohydrates: 25-30g
This easy tomato tart recipe is a perfect example of delicious and healthy meals that are simple to prepare. Enjoy this delightful dish!