When I told my hubby I made a tomato tart, he wasn’t sure what to think. See, he thinks of tarts and cakes as sweets. So, things like tomato tarts and Thai fish cakes sound gross to him. Then, he tried the tomato tart and…..well, let’s just say he’s a fan of savory tarts.
So, y’all that keep up with my assorted adventures know we went to pick tomatoes…like this one:
oh, so yum.
Now, I decided to make a tart…geez, I have really been doing a lot with the pate brisse dough I learned to make. But…you can just use a refrigerated pic crust to save time.
A neat trick to get the dough smooth in the pan? (I was too lazy to roll it all the way out…)
Baby bottles!!!! See?!
think of them as mini rolling pins.
the usual “blind baking” process…what’s the deal with that name, anyway? You take a raw crust-bake it lined with beans, remove the beans, poke holes and brush with a beaten egg, and re-bake. I don’t know about you, but I have to use my eyes throughout that process. Is the pastry blind? Maybe because it doesn’t know at that point if it will be swet or savory….I have no clue. I should google it.
Here it is…see how blind?! hahahaha…..
while that’s cooling, you can slice tomatoes and sprinkle with a little salt…give em a few minutes to drain on a paper towel.
that’s my hand up there. 
Now, arrange in the crust with some fresh basil:
I ♥ basil!
In a bowl, combine:
2/3 c ricotta cheese
1/2 c parmesean cheese
1/4 tsp fresh black pepper
1 clove chopped garlic
2 eggs
2 tbs olive oil
*there is no salt -the tomatoes already have it and so does the parmesean!
Pour over the tomatoes and top with slices of mozzarella.
Bake at 350°F for about 35 minutes, if you prefer a more browned crust, broil for a few minutes, but *watch carefully*!
This recipe is one adapted from Cooking Light
This looks wonderful Michelle. Tomatoes with basil is one of my most very favorite flavor combinations!
What a delicious looking tart, love all your photos, I’m going to try this one, thanks for sharing!
I can’t even say how good this looks, I definitely have to give this a try, I just got a huge bunch of basil yesterday, so this is on my list to make=} Those tomatoes look gorgeous!
looks so delicious,..
BOOKMARKED! This looks delicious! I must try this for a summer dinner.
Wow, this looks amazing and so easy!
I love this recipe! I love basil and tomatoes, and cheese
although, I’m thinking about mozzarella cheese instead of ricotta, yum 
tnx for recipe 
Hello ! Your tart looks very nice!
If you like tomato tarts, I encourage you as well to try classic French fresh tomato tart without custard, just with some goat cheese and fresh thyme; this type of tart is especially tasty in summer time, when one can enjoy ripe and juicy tomatoes. David Lebovitz presented one on his blog today. Have a nice day!
Oooo- sounds delish! I will go check that out, I adore him!
Congrats on a lovely Foodbuzz Top 9 picture. The tart looks delicious!
So simple and delicious! Mm, can’t wait to try that.
That looks absolutely, ridiculously delicious. But I’m afraid if I made it, I’d attack it right after the basil enters the picture. Too delicious
[...] BOMB QUICHEsource: closet cooking & david lebovitz & the domestic mama and the village cook [...]