A Tale of Two Tomato Tarts
- contemplatemenus
- Sep 3, 2020
- 1 min read
Nothing compares to vine ripened tomatoes. I absolutely love them!!! Mostly I like to eat perfectly ripe tomatoes by the slice with a little salt or on a simple BLT. But I find tarts are a fantastic way to prepare them without loosing any of that intense tomato flavor. Here are a couple of my tomato tart recipes.
Heirloom Tomato Tart with Pesto Custard and Cherry Tomato Tart with Spelt Cornmeal Crust are both a great way to showcase the best tomatoes of summer. Click on the captions in the photos above for the full recipes.
The most important thing when making tart crusts is to not over mix the dough. I always use a food processor when making pastry crusts. I find they cut the butter into the flour quicker and keep me from over working the dough. That's the key to a flaky buttery crust. Your dough should be crumbly when you take it from the food processor and come together when pinched.
These tarts look beautiful next to each other but stand alone just fine. Make one or both this summer. I feel you can never have too many tomato tart recipes.
A slice of tart with a Cannellini Bean Salad and a fresh green salad from the garden makes for a great summer meal.
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