What’s that old song lyric, “You say tomato, I say tomahto”? It seems to me that when August rolls around, it doesn’t matter how you say it, just bring on those fresh tomatoes! Warm and succulent off the vine, simply sliced with salt and pepper—there are so many ways to enjoy this delicious fruit.
Luckily for tomato lovers, dishes that use tomatoes as the centerpiece abound. This tomato tart can be served as an appetizer or luncheon dish. Served warm or at room temperature, it is attractive as well as flavorful.
So I don’t care how you say it, it’s tomato time.
RECIPE: Tomato Tart with Olives and Cheeses
1 (10-inch) prepared pie crust
1 1/4 teaspoons salt, divided
1/4 cup flour
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup pitted Kalamata olives, sliced
3/4 cup minced green onions
3 ounces Provolone cheese, thinly sliced
2 eggs, beaten
1 cup shredded cheddar cheese
1 cup heavy cream
Prick pie crust with a fork, and bake in a preheated 425-degree oven for 12 minutes. Set aside.
Slice each tomato into 4 slices. Sprinkle with 1/2 teaspoon salt. Drain on paper towels, turning once, for 15 minutes. Combine flour, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a mixing bowl. Dip tomato slices in flour mixture. Sauté floured tomato slices briefly in olive oil in a skillet over medium-high heat. Be careful not to let tomato slices fall apart.
Line baked pie crust with olives, green onions and Provolone cheese. Top with cooked tomato slices. Combine eggs, cheddar cheese and heavy cream in a mixing bowl. Pour over tomatoes. Bake in preheated 375-degree oven for 45 minutes or until filling sets. Cool for 5 minutes before slicing. Serve warm or at room temperature.
Adapted from Capital Celebrations.
Nancy Lynch is a self-taught cook from a family of foodies. She teaches cooking classes at Orange Tree Imports and All Through the House in Stoughton. E-mail your questions, comments or recipe requests to email@example.com. See Nancy’s previously published recipes at madisonmagazine.com.