One freshly baked golden crust filled warm with two cheeses and topped with pesto and fresh sliced tomatoes – this fresh tomato tart is as pretty as it is delicious, and perfect for Weekday Supper.
I wait all year for ripe, juicy summer tomatoes. Unfortunately, our neighbors have a black walnut tree adjacent to the only sunny spot in our backyard. A chemical secreted by those tree roots wreaks havoc on any plans to successfully grow tomatoes. Or at least that’s my excuse! So I scour the local farmers’ markets and produce stands to get my fix. We eat loads of BLT sandwiches, tacos, and salads while the tomato season is at its peak. I’ve also made numerous tomato tarts.
This Fresh Tomato Tart only requires a short baking of the crust before piling on the provolone, fresh mozzarella slices, basil pesto and, of course, those gorgeous, vibrant slices of garden tomatoes. I shared this with my family and girlfriends to rave reviews!
The pastry crust has a savory twist with a couple tablespoons of Parmesan added to the mix. I’ve adapted this recipe which originally called for three layers of mozzarella, pesto, and tomatoes to be stacked in the tart shell. My tart was filled to the brim with only one layer, so I quit there. Feel free to repeat the layers if you have space.
I’ve given a range of ingredient amounts depending on the depth of your tart pan. I also used a rainbow of tomato colors, freshly picked from the Indiana fields. My only recommendation is to find the best homegrown tomatoes as they are the star of this tart! If you have a flourishing basil crop, consider making a homemade pesto. I found a good quality jarred version (make sure to check the ingredients carefully) which worked wonderfully.
Savor the season a little longer by whipping up a Fresh Tomato Tart of your own. It makes a lovely light dinner, perfect for #WeekdaySupper. What’s your favorite dish to make with summer tomatoes?
- 1¼ cups flour
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- ¾ stick (6 tablespoons) cold butter, cut into small cubes
- 2 tablespoons shortening, cut into 4 pieces
- 2-4 tablespoons ice water (2 was enough for my crust)
- 4 slices of Provolone cheese
- 8-16 ounces of fresh mozzarella, thinly sliced
- ¼-½ cup pesto
- ¾-1½ pounds fresh heirloom or garden tomatoes, cut into ⅓ inch slices
- Salt and freshly ground pepper
- In a food processor, combine flour, Parmesan, and salt.
- Pulse in butter and shortening till mixture resembles cornmeal.
- Drizzle in 2 tablespoons of ice water while pulsing till incorporated.
- Squeeze a handful of dough, and if it doesn't hold together, add one more tablespoon of water and repeat with one more tablespoon only if needed.
- Form the dough into a flat disk, wrap in plastic and refrigerate for about an hour.
- Preheat oven to 375ºF.
- Roll dough into a 12-inch round and fit into a 9-inch tart pan with removable bottom. Trim edges.
- Line the shell with parchment paper and pie weights.
- Bake for 20 minutes, then remove paper and weights and bake another 10 minutes or till lightly browned.
- Remove from oven and line bottom of tart with a single layer of Provolone. Cool.
- Remove sides of the tart pan and place tart on a serving plate.
- Arrange half the mozzarella on the bottom of the tart, followed by half the pesto, then half the tomatoes. Sprinkled with salt and pepper and repeat. Feel to use the smaller amount of ingredients and only make one layer of pesto and tomatoes.
Prep time does not include 1 hour for chilling dough. Dough can also be made one day ahead and kept tightly wrapped in the refrigerator.
If you like this Fresh Tomato Tart from That Skinny Chick Can Bake, you might enjoy these others!
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.
Pin Fresh Tomato Tart!