This tomato tart was indeed the most delicious meal of the week. The tomatoes around here are wonderful this year. I guess all the rain we’ve been having has made them big and juicy.
There is, however, another part of the story behind this innocent looking tart. My photos will soon reveal its darker side. Let me continue… I started by making the crust. It is just a basic pie crust in a tart pan. I used a ten-inch pan with the removable bottom. The kind that pushes up through the fluted outer rim.
Pie Crust for 10″ Tart Pan
1 1/2 cups all-purpose flour (I used White Lily)
1/2 teaspoon salt
1/2 cup solid shortening (Crisco)
3 tablespoons ice cold water
Stir the salt into the flour. Use a pastry blade to cut the shortening into the flour and salt. The mixture should be the size of peas. Add the water a tablespoon at a time using a fork to blend. The dough should form a loose ball. Roll out on a floured surface.
Roll the dough into a 12 inch round for the 10 inch tart pan. Artistically arrange tomatoes on board for photo shoot. Ha!
Take the artistically arranged tomatoes off of the board because you can’t roll the dough with them on.
Now, gently press the dough into the tart pan.
Brush the dough with milk and bake at 450 degrees for 5 minutes. Take the crust out of the oven to cool and then WHAMMO!!
I dropped the crust as I was taking it out. But scroll on. It gets worse.
How it happened was that I accidentally pushed the bottom of the pan up as I was removing it from the oven and then the ring that was left after I was holding the tart aloft plopped onto my arm for a 450 degree bracelet. At that point I dropped it all trying to get the outer ring off of my arm. I now have a bright red welt on my wrist and a lot of cleaning to do.
I wasn’t to be deterred so I started again, of course having to borrow Crisco from my mom next door because I ran out on that last crust. All I was thinking was, “This tart better taste good!” Fortunately, I had no more mishaps after that so you can read on without fear of a gory finale.
I cooked the onions and garlic in a tiny bit of olive oil until they were softened.
I sliced one very large tomato.
Here is the rest of the recipe so the photos will make sense.
Savory Tomato Tart
1 pie crust (see above)
one large tomato or enough slices to fill the bottom of a 10-inch tart pan
1/2 cup onions, chopped
1 small garlic clove
1/2 cup mayonnaise
2 tablespoons half and half
1 large egg
1/2 cup cheddar cheese, finely grated
3/4 teaspoon dried basil
salt and pepper to taste
Place pie crust in a tart pan and brush with milk. (You could also use a pie pan if you don’t have a tart pan.) Bake at 450 degrees for 5 minutes. Remove from oven and allow to cool slightly. In a small skillet, cook the onion and garlic in the olive oil until soft. In a small bowl, mix the mayonnaise, half and half, and egg with a wire whisk. Add the basil and cheese. Stir in the onions and garlic. Add salt and pepper to taste. Place half of the mayonnaise mixture in the tart pan. Place the tomatoes in the pan so that they completely cover the bottom. Place the rest of the mayonnaise mixture on top. Bake at 350 degrees for 35-40 minutes.
Now, to continue with the photos, here is the mayonnaise mixture.
Place half in the pan and add the tomatoes. Then place the rest of the mayonnaise mixture on top of the tomatoes and bake.
If you aren’t klutzy, this tart goes together really quickly. I have made it several times before without the scarring and trauma. It is really nice for a luncheon or Sunday brunch. And, it’s nice for a weeknight meal,too, with or without the “ring of fire” wristband.