Summer Roasted Tomato Tart

August 10, 2013
4 Ratings
Author Notes

One of my favorite things about late summer in New England is tomatoes. I always buy far more than I need because they're so pretty, and this recipe is one of my favorite ways to eat them. I love this for a light summer meal with a salad, or as an appetizer, with a glass of wine. —CravingSomethingHealthy

  • Makes 16 slices
  • 1 head of garlic, roasted and cooled
  • 1 Ready made pie crust
  • 6 ounces Gruyere cheese, grated
  • 1 1/2 pounds firm, ripe tomatoes (about 4-5 medium) cored and sliced
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoons olive oil
  • salt and pepper
  • fresh basil, sliced into chiffonade
In This Recipe
  1. Preheat oven to 400 degrees.
  2. Lightly spray a tart pan with a removable bottom.
  3. Press pie crust into the tart pan, and up the sides.
  4. Squeeze garlic out of the skins, and mash with a fork.
  5. Spread garlic over the pie crust.
  6. Sprinkle grated cheese over the pie crust and garlic.
  7. Sprinkle nutmeg and thyme over the cheese.
  8. Arrange tomato slices over the cheese in an overlapping pattern. Season with salt and pepper and drizzle with olive oil.
  9. Bake 45-55 minutes, or until crust is golden and tomatoes are soft, but still retain their shape.
  10. Immediately after removing from the oven, sprinkle basil over the tart.
  11. Let cool completely, to room temperature, before slicing and serving.

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