When we finally get some summer tomatoes in our CSA here on the East Coast, this is one of the first things we're planning on doing with them. (Right after we hug them and sing them songs. Really, where are they already?) Tomato tarts are tricky, though...
The biggest problem is usually the juice. Tomatoes release a lot of it when the cook, and it threatens to swamp the flaky crust, making the whole thing soggy and drippy instead of crisp and concentrated with tomato flavor.
There are varying remedies for this — setting the tomato slices on paper towels for a while, roasting them before layering them into the crust, etc. — and every recipe is different. We've rounded up quite a few, below, some of which involve making a crust from scratch, while others use puff pastry. One, from Melissa Clark, makes individual tartlets (so pretty).
You can add olives or other toppings, but we like ours simple — maybe some basil and a bit of cheese. What about you?
Some recipes to try:
- Oven-Dried Tomato Tart with Goat Cheese and Black Olives from Epicurious (top)
- Heirloom Tomato Tart in a Parmesan Crust from 101 Cookbooks
- Tomato Ricotta Tart from Everyday Food
- Cherry Tomato Tart from Martha Stewart (above)
- Summer Tomato Tart from the San Francisco Chronicle
- Multicolored Tomato Tartlets from The New York Times