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Tomato Cheese Tart

For almost as long as I can remember this recipe has been “in the family”. I can remember being a child slicing up tomatoes or inhaling the herby scent as I spread the marinated tomatoes out onto the tart shells. The smell of these baking was either the final hint that the holidays were upon us or that mom was catering an event. Over the years they have also started showing up for birthday parties, graduations, and now that we’re all grown it’s often a family members one request when they come home to visit. They combine some of the best elements of a pizza (crust, cheese, tomato) and a more refined, if not more messy crumby tart shell piled with dripping cheese and tangy herbaceous tomatoes. You will not regret making this recipe.

Tomato Cheese Tart

The Pleasures of Cooking Vol V NO 6—a Cuisinart® Publication
(with minor adaptions by The Food Fairy®)

The following ingredients make 1 tart. Tarts may be prepared up to 4 hours in advance and kept at room temperature. To reheat, put the pans into a cold oven, turn the oven to 350° and bake for 15 minutes or until heated through.

18-by 12 inch partially baked Tart Shell (recipe following)
½ cup loosely packed parsley leaves
3 large garlic cloves, peeled
1 cup olive oil
2 tsp dried basil
2 tsp salt
1 tsp dried oregano leaves
1 tsp dried thyme leaves
1/8 tsp sugar
Freshly ground black pepper
16 small-medium Italian plum tomatoes (about 2 pounds), cored, ends cut flat
1 ¼ pounds imported Emmenthal or Swiss cheese, at room temperature
¼ cup Dijon mustard

Use the metal blade of a food processor to mince the parsley, processing for 10 seconds. With the machine running, drop the garlic through the feed tube and process until minced. Add the oil, basil, salt, oregano, thyme, sugar and pepper to taste and process for 3 seconds. Carefully remove the metal blade and insert the medium slicing disc. Place the tomatoes cut side down in the feed tube and process using light pressure. Transfer the tomatoes and marinade to a 1-gallon plastic bag and seal with a wire twist. Place in another plastic bag, seal with a wire twist and refrigerate for at least 6 hours or overnight, turning the bag once or twice.

Preheat the oven to 350°

Use the shredding disc to process the cheese, using light pressure. Spread the mustard evenly over the Tart Shell and distribute the cheese over the tart.

Arrange the tomatoes down the length of the tart in overlapping rows.

Bake the tart in the center of the preheated oven for 25-20 minutes. Remove to a wire rack and let stand for at least 10 minutes; cut the tart into 2-inch squares.

Makes 1 tart: fifty-four 2-inch squares.

Download this recipe here