Happy Sunday! 🙂 I always know that the summer season is moving along when I start seeing fresh tomatoes popping up! There is something about a fresh summer tomato that can never compare to the ones found in supermarkets (in my opinion, those are not tomatoes haha!). I was thrilled to find two types of organic tomatoes in my Taproot Farm CSA share this week – red tomatoes and cherry sungold tomatoes! YUM! I love the color variety in these tomatoes and they make for a really beautiful tart – perfect to serve with dinner or as an appetizer. I make this tart using a premade pie crust, which makes everything come together super quickly. The flavors of the fresh tomatoes and cheeses with a sprinkle of basil from our garden are a delicious blend of everything summer! I hope you enjoy this tart as much as we have – happy baking! 🙂
Makes 6 Servings
Recipe by © Alysha Melnyk 2018
Pie Crust Stuffed with Tomato Sauce, Fromagina Cheese, Red Tomatoes and Cherry Sungold Tomatoes, Topped with Fresh Parmesan, Basil and Black Pepper
Makes 6 Servings
Recipe by © Alysha Melnyk 2018
Kitchen Tools:
Oven, Preheated to 400°F
Sheet Pan
Dry Measuring Cups
Knife
Ingredients:
1 Large Tomato, Sliced Thinly
1/2 Cup Cherry Tomatoes, Sliced in Half
Flour (*For Dusting)
1 Premade Pie Crust
1/3 to 1/2 Cup Tomato Sauce
1 Cup Soft Cheese (I used fromagina, but ricotta is also a great option!)
Olive Oil
Parmesan
Salt
Pepper
Fresh Basil
Instructions:
1. Preheat oven to 400°F.
2. First, slice large tomato into thin slices and cut cherry tomatoes in half.
3. Dust work surface with flour. Flip pie crust in flour.
4. Drizzle sheet pan with olive oil.
5. Move pie crust to sheet pan.
6. Spread tomato sauce in the center of the pie crust, leaving about 2 inches to 3 inches of the crust on the outside uncovered.
7. Next, add on top the soft cheese and spread around. Place tomatoes on top.
8. Fold up edges (gently folding and pressing the pieces on top of each other to create tart).
9. Brush edges with remaining olive oil from pan.
10. Bake tart for 20 minutes.
11. After tart is baked, sprinkle with parmesan, salt, pepper and fresh basil.
12. Cool for five minutes, then slice and serve. Enjoy! 🙂
