I’m embarrassed to admit I don’t particularly care for tomatoes. I’m rather picky about them in fact. I’ve always requested tomato-free sandwiches and hamburgers. If my meal happens to arrive with one of those little culprits, it’s like an affront to my soul. Here I am waiting for a bacon cheeseburger with crispy lettuce and they want to throw a wet slice of tomato in the bun, no thank you! The texture simply doesn’t appeal to me. Though I can appreciate their earthy sunburst flavors, I generally prefer my tomatoes in other forms such as: ketchup, marinara and soup. I will however make an exception for cherry tomatoes. Their size, the way they pop in your mouth and their savory-citrus flavor, make them far more appealing.
This tomato tart is easy to make. I used a pie crust as my base but feel free to substitute frozen puff pastry, creating a lighter crust and less work for the chef. You will also notice I didn’t bake my pie crust long enough, I happened to have had a mean case of the “hangrys” and decided to sacrifice perfection, for satisfying my appetite. I recommend will power and waiting until your crust is golden brown. If you don’t live in California or Florida, most likely your tomato season is maxing out by the end of the week. Get your tomatoes now as they will be at their most flavorful before next summer’s crop arrives.
Enjoy!
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