A Fancy End of Summer Savory Tomato Tart

French people are crazy over easy savory tarts. They make them all year long, whatever season they are in, with whatever is available in their fridge, freezer or they make it super fancy with foie gras ( duck fat liver) or Wild caught smoked salmon.

Why making savory tarts?

Savory tarts are endless possibilities, super easy to make, delicious, they can be eaten hot, cold or at room temperature. They are perfect with a green salad on the side for an healthy lunch or dinner, picnic, potluck or brunch.

How to make Savory Tarts?

The crust:

You can make your own pie crust only with few ingredients that you have them in you fridge and pantry already : flour, salt, butter, water, ice cubes. Dried herbs and spices are optional but recommended.

Or you can buy it.
Puff pastry or regular pie crust can be used.

The toppings:

You can use canned or fresh tomatoes, fresh or frozen spinach, kale, carrots. Condiments or spreads can be used on the pie crust : tomato sauce, Mustard, tapenade, olives, ricotta…..The you can use some cheeses to top . Any cheese you like : Swiss cheese, mozzarella, cheddar…

For this end of summer tart, I chosen fresh sweet tomatoes fully in season right now. If you have fresh tomatoes from you garden this is perfect. Any type can be used even cherry tomatoes would be great.

I made basic pie crust and sprinkle some onion, garlic powders, salt, pepper and Italia dried herbs before I spread the dough with a rolling pin.

I used Dijon mustard on the pie crust then add my sliced tomatoes, shallots, hazelnuts, shallots and basil.

Summer Savory Tomato Tart Recipe

Author: Celine Cossou

Prep time: 1 hour 10 mins

Cook time: 35 mins

Total time: 1 hour 45 mins

Serves: 6-8

Ingredients

Tart Crust

• 1 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 9 tablespoons cold unsalted butter, cubed
• 2-3 tablespoon cold water
• Garlic powder
• Onion powder
• Italian Seasoning

Filling and Toppings

• 1 shallot, peeled and diced (about 1 1/2 tablespoons)
• 1/ 4 cup crushed hazelnuts
• 5-6 small-medium sized tomatoes, cut 1/2″ slices
• 1 1/2 teaspoons olive oil
• Few basil leaves shredded

1. In a food processor add flour and salt. Pulse to mix
2. Add butter and process until mix resembles sand.
3. With the processor running add water through feeding tube.
4. Mixture will come together stop just as it starts to form a ball.
5. Flip dough out on the counter and gently bring together into a ball, flatten and wrap in plastic wrap.
6. Refrigerate for one hour up to two days.
7. Preheat oven to 375 degrees.
8. Lightly flour counter and roll dough out to approximately 13″.
9. Sprinkle seasoning and powders and roll the dough with a rolling pin.
10. Pick up dough and lay in an  greased and floured 9″ tart pan.
11. Using your fingers gently press dough to the bottom and side of pan.
12. Remove excess dough.
13. Using fork tines prick dough all over bottom of pan.
14. In a medium bowl combine shallots, thyme and goat cheese. Lightly toss to combine.
15. using the back of a spoon or off set spatula spread mustard to cover bottom of tart.
16. Arrange tomato slices in a fan pattern with edges slightly overlapping each other.
17. Drizzle olive oil over tomatoes and top with hazelnut, shallots and some seasoning.
18. Bake for 30 minutes, until tomatoes are soft and the crust golden.
19. Remove and let slightly cool before serving.