"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tomato Tart Recipe

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This recipe for Tomato Tart, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Little Kelly
Added: Friday, May 29, 2009


Olive Oil cooking spray
Dough for 1 pie crust
2 Tbsp. olive tapenade
2 large red tomatoes, thinly sliced
Salt and freshly ground black pepper to taste
1 Tbsp. fresh thyme
1 Tbsp. fresh rosemary, plus more to garnish
2 large green tomatoes, thinly sliced

Heat oven to 375.
Lightly spray a 9 inch tart pan with removable bottom with olive oil cooking spray.
Place the dough between two sheets of parchment or wax paper and roll out to a 10 inch circle.
Gently set the dough over the tart pan, then press it into the edges and up the sides, pinching off and discarding any extra.
Lightly spray the tart shell with olive oil.
Bake for 10 minutes and let cool 10 minutes.
Increase oven heat to 425 .
Spread the tapenade evenly over the bottom of the tart shell.
Using a circular pattern, place a single layer of tomato slices, edges overlapping, alternating green and red slices over the tapenade.
Season with salt, pepper and half each of the thyme and rosemary.
Repeat with another layer of tomatoes and remaining seasonings.
Bake for 20 minutes. Let rest 10 minutes before serving.




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