We have had the best
tomatoes all summer! One of our favorite
growers has a small market and we can go there and pick up all the produce we
want. I love to choose tomatoes in
stages … some that are ripe and ready to eat … and some that need to ripen
more. That way, I have them all week
long. Yes, I will eat a fresh tomato
each day.
I had one really big
tomato in my stash from last week, so I decided to make this delicious rustic
tart. I’m cooking with one arm, right
now. I broke my shoulder. This didn’t require two hands!
This is so easy to make.
Slice the tomato in rounds
or slice it in thin wedges. Place the
pieces on a plate lined with paper towels, so all the extra juice will drain
out. If you sprinkle them with a little
salt, this process will take less time.
Let them drain for at least an hour.
I used a prepared pie
crust for this, but you can use your
favorite homemade crust. Build the pie
by brushing a thin layer of mayonnaise over the inside of the crust. Sprinkle
your favorite shredded cheese over the center of the crust. Sprinkle fresh herbs over the cheese. I love to use basil and oregano. Layer the tomatoes over that and pull the
edges of the crust up and around the tart.
Pinch the crust so it stays in place.
Bake the tart on a sheet
at 400 degrees for about 30 minutes. Check
the tart at about 20 minutes to make sure it isn’t getting too brown. You can always place foil over the edges to
prevent that.
Finish the tart with
parmesan cheese and more fresh herbs. It
is delicious.
