Savory Tomato Tart , Two Ways
Josina
With Summer-fresh, sweet tomatoes both versions of this recipe are great.
ingredients
- For Both Versions:
- Pastry for one 9" pie crust (either homemade or purchased)
- 3 Medium tomatoes, 1/4" slices
- Version One:
- 1 TBSP Extra virgin olive oil
- 1 Large onion, thinly sliced
- 4 oz. Goat cheese
- 2 tsp Coarsely chopped fresh thyme
- Version Two:
- 1/4 Cup Dijon Mustard
- 2 Cups shredded Fontina cheese
- 1 TBSP Garlic, minced
- 1 tsp Chopped fresh marjoram
- 2 TBSP Olive oil
directions
- 1
Version One:
- 2
Preheat oven to 400°. In a skillet, heat olive oil over medium heat. Add onion and cook until golden brown. Remove from heat. Lay pastry dough flat on ungreased baking sheet. Spread onion evenly on top,leaving a 1" border. Sprinkle with goat cheese, thyme and fresh ground pepper, to taste. Place tomato slices on top, overlapping slightly. Sprinkle with salt and pepper and remaining goat cheese. Fold pastry dough over edges. Bake until crust is golden, about 18-20 minutes.
- 3
Version Two:
- 4
Preheat oven to 400°. Lay pastry dough flat on ungreased baking sheet.Spread with Dijon mustard. Cover with shredded Fontina cheese. Layer the tomatoes over the cheese, overlapping in concentric circles. Sprinkle with the chopped garlic, marjoram, and olive oil. Bake for 40 minutes.
- 5
Serve in thin wedges as an appetizer or a main dish.
Source: Aunt Sally/Vegetarian Times
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