Tomato Cheese Tart
This rustic recipe, made from ripe tomatoes and crispy pie crust, is perfect for warm-weather picnics.
- 8 small vine-ripe or plum tomatoes (about 2 pounds), ends trimmed an sliced 1/2-inch thick
- 1 cup all purpose flour
- 3 tablespoons cornmeal
- 3 tablespoons butter
- 3/4 teaspoon salt, divided
- 3 tablespoons yogurt
- 2 tablespoons water
- 1/4 cup grated Parmesan
- 1/2 cup crumbled goat or feta cheese
- 1/2 teaspoon pepper
- 1 teaspoon olive oil
- Basil leaves for garnish (optional)
- Preheat oven to 325F. Dry tomatoes: Bake slices on foil-lined baking sheet 1 hour, turning halfway through.
- Meanwhile, process flour, cornmeal, butter and 1/4 teaspoon salt in food processor to a coarse meal. Mix yogurt and water in a cup. Add to processor; pulse until dough begins to form. Flatten to a disk, wrap; freeze 10 minutes.
- Roll dough on floured surface to 12-inch round. Fit in 10-inch springform pan, folding edges inside pan so side of crust is 1/2-inch high. Freeze 15 minutes.
- Sprinkle cheeses evenly over crust. Arrange tomatoes on top, slightly overlapping. Sprinkle on remaining salt and pepper and drizzle with oil.
- Adjust oven to 400F. Bake in lower third of oven for 30-35 minutes, until crust is golden brown. Garnish with basil; serve warm or room temperature.
Per serving: 172 kcal cal., 8 g fat (5 g sat. fat), 19 g carb., 2 g fiber, 3 g sugar, 6 g pro., 101 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet