"The belly rules the mind."--Spanish Proverb

Garden Tomato Tart Recipe

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

Jamie (Trzeciak) Austin
Added: Saturday, September 17, 2005


1 cup flour
1/4 cup yellow cornmeal
pinch of salt
1/4 cup cold butter, chopped
3 tbsp. cold vegetable shortening, chopped
3 to 4 tbsp. ice water
1/4 tsp. lemon juice

1 tbsp. olive oil
1 large onion, chopped
2 garlic cloves, minced
1 container (5.2 ounces) creamy herb/garlic cheese
1 large egg, lightly beaten
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
3 medium tomatoes, preferably red and yellow, cut into 1/2 inch thick slices
1 tbsp. grated parmesan cheese
2 tbs. thinly sliced fresh basil

1. In large bowl, combine flour, cornmeal, and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with 2 tbsp. ice water and lemon juice. Mix lightly with a fork. Add more water, 1 tbsp. at a time, until dough is just moist enough to hold together.
2. Shape dough into a ball and flatten into a disk. Wrap and refrigerate 1 hour.
3. Let dough rest 10 minutes at room temperature between 2 sheets of waxed paper, roll dough out into a 12-inch circle.
4. Heat oven to 375 degrees farenheit. Fit dough into 9 inch round removable-bottom tart pan. Roll overhanging dough to form edge; crimp as desired. Prick bottom with fork. Freeze 15 minutes. Line tart shell with aluminum foil. Weight down with dry beans or rice. Bake 15 minutes; remove foil and beans. Return to oven; bake until golden, about 15 to 18 minutes. Let cool.
5. In small skillet, heat oil over medium heat. Add onion and garlic; cook until golden, about 5 minutes. Remove from heat and cool 10 minutes. In large bowl, combine onion mixture, herb/garlic cheese, egg, flour, salt, and pepper.
6. Increase oven temperature to 425 degrees farenheit. Spread cheese mixture into tart shell. Bake until cheese mixture is set, 10 minutes. Arrange tomato slices, alternating colors, in concentric rings on top of tart. Sprinkle with parmesan cheese. Return tart to oven. Bake until tomatoes are just softened and cheese is lightly browned (approximately 8 minutes). Let cool to room temperature. Garnish with chopped basil.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours total, including 1 hour of refrigeration time
Personal Notes:
Personal Notes:
This recipe is SO worth it. My family begs me to make this and when I don't have time for the tart crust I'll cheat with a premade pie crust. This is a must try. We love it!




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