End of Summer Tomato Tart
The official/unofficial end of summer weekend is upon us. That’s right campers: Labor Day Weekend is here. If you’re anything like me there will be as much “summer” crammed into this weekend as possible. If you need me, check the pool – I’ll be the one with the book.
I’m going to go out on a limb here and say that you’ve probably, maybe, got at least one BBQ or party to attend this weekend. You probably agreed to bring something (you should always ask what you can bring, because: courteousness) and now you’re wondering what exactly you should bring to say farewell to summer.
It’s a snap to make. It can be made the day before. It’s incredibly flavorful. And – foremost – it’s stunning; I mean: hello, gorgeous.
Flavor: nuttiness from the cheese, freshness from the basil, rich butter-y-ness from the crust, and a deep robust flavor from the roasted tomatoes. This dish is like the very best bruschetta you’ve had in your life, only served warm over gooey cheese and a butter crust.
Note: do not try to make this last minute, roasting the head of garlic takes at least an hour + you have almost an hour of bake time. Like I said, it can be made the day before.
Note: if you don’t have a tart pan (I prefer the kind with a removable bottom) you can probably get away with making this is in a pie pan.
Note: If made the day before to rewarm just pop in a 300º oven until warm.
Roasting Garlic: slice off the top of the bulb, just to remove some of the skin, and expose the garlic cloves. Wrap the bulb lightly in foil, drizzle with olive oil, and roast in a 375 degree oven for 1 hour, or until garlic is soft. Remove from oven, and let cool until you can handle it without burning your hand.
End of Summer Roasted Tomato Tart
Modified from Craving Something Healthy
1 head of garlic, roasted (see directions above)
1 ½ TBSP EVOO
1 pre-made pie crust, thawed
3 oz Gruyere cheese, shredded
3 oz Swiss cheese, shredded
2 medium to large, ripe heirloom tomatoes; sliced
1/4 tsp nutmeg
1/2 tsp dried thyme
fresh basil – whole leaves or cut into chiffonade
Preheat oven to 400º.
Lightly spray tart pan with a non-stick cooking spray (like Pam). Gently press pie crust dough into the pan, and slightly up the sides (tart pans are shallow, so you may need to fold some of the dough back onto itself once you’ve gone up the sides).
Squeeze garlic cloves out of the skins, mash with a fork and spread garlic over the pie crust. Add mixture of cheeses next, than sprinkle cheese with nutmeg and dried thyme.
Arrange tomato slices over cheese in an overlapping spiral pattern. Season with a pinch of kosher salt, cracked pepper, and drizzle with EVOO.
Bake 45-55 minutes until crust is golden and tomatoes are soft, but retain their shape (I yanked my tart at 40 minutes because the oven was smoking due to the fat from the cheese & EVOO dripping onto the bottom of the oven – if your tart pan has a removable bottom I suggest placing a pan UNDERNEATH it to catch any drips and save yourself from cleaning the oven later).
Let tart cool to room temperature before slicing and serving (or storing in the fridge until the next day). Add chiffonaded basil before serving.1