I love the Chattanooga Market. I just can’t walk past all the beautiful veggies without taking home a huge bag of goodies. This past weekend the tomatoes were calling my name.
All the possibilities of what to do with those colorful gems rolled around in my head. I had considered several options and then next thing I knew it was dinner time. My boys are home for Fall Break so I was extra busy. I needed something that I could put together quickly. I had considered a tomato pie but I just didn’t want to take the time to make a pretty crust…so I opted to throw together a free-form Tomato Basil Tart.
I threw together a quick tart crust and then a few minutes in the oven and dinner was done in no time flat. I love this recipe because you taste all the goodness of the tomatoes without too many other flavors getting in the way. This is a simple recipe but it really is packed with flavor. I often spill a little balsamic vinegar over mine just to add an extra punch.
The presentation is beautiful and makes a wonderful dish for company.
- tart crust (can use pre-made crust or phyllo dough)
- 3 large tomatoes, sliced
- 1 cup mozzarella cheese, grated
- 1 tablespoon olive oil
- ¼ cup parmesan cheese, shaved
- 2 tablespoons basil, chiffonade
- Preheat oven to 425 degrees.
- Place sliced tomatoes on a double stack of paper towels.
- Sprinkle with salt and cover with another double stack of paper towels. (You need to remove some moisture from the tomatoes to avoid a soggy crust)
- Place crust on a parchment lined sheet pan.
- Create a freeform dough and fold edges over slightly to form a lip.
- Pre-bake crust for 10 minutes.
- Remove from oven and stack a layer of tomatoes on the crust.
- Sprinkle the mozzarella cheese over the tomatoes.
- Add another layer of tomatoes then drizzle with olive oil.
- Sprinkle salt, pepper and parmesan cheese on the tomatoes then return to the oven and bake an additional 25 - 30 minutes or until cheese is bubbly and crust is golden.)
- Top with basil before serving.
- Serve warm.