French Tomato Tart from David Lebovitz

Recipe Review

When I saw this tart from David Lebovitz and his friend Kate Hill, I was instantly smitten. On the dinner list it went, and it didn't stay there long. I baked it up last night, and it couldn't have been easier, or more delicious, and it tasted like pure summer bliss from the garden.

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This tart is a basic summer tomato tart, and it really couldn't be simpler. You take a round of unsweetened tart dough (I used a pie crust from Trader Joe's) and smear it with good mustard. Then you layer overlapping slices of tomato inside, and top with chopped herbs and goat cheese. (It can be baked in a tart pan, but mine was already in use for a berry tart, so I just made a freeform galette.) Bake, and devour. See? Simple.

This sort of thing expresses the best of summer cooking, to me. It was substantial enough to be a light dinner, although it could also accompany grilled meat or a dinner salad.

The only thing I would do differently next time is to seed the tomatoes; the extra juice made the bottom of the crust rather soggy. This didn't detract from our enjoyment at all, but it made serving a little tricky.

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Get the recipe: French Tomato Tart

Related: Crispy, Chewy, Gluten-Free: Socca (Chickpea Pancake)

(Images: Faith Durand)

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