This tomato tart is the perfect ratio of buttery crust to quiche-like filling. That is to say, it’s mostly crust and crispy-topped tomatoes with some blue cheese and cheddar thrown in for good measure. Tasty way to use up summer heirlooms for breakfast brunch or dinner!
We got home yesterday from a weekend camping trip, and while unpacking the car I found a leftover cake mix (my brother is a master Dutch-ovener). I opened my extremely organized, spotless pantry, looking for the baking-mixes. Surely I have a spot for baking mixes? I couldn’t find it.
So I threw the box in without looking and slammed the door as hard as I could.
Sorry, Sarah. Your attempts to declutter my house with Japanese joy-sparking methods have failed. You can take the girl out of the mess, but you can’t take the mess out of the girl. Or something like that.
But back to the camping. We went to Lake Tahoe, and it was awesome! So gorgeous. Are you big on camping? I love it. The crisp morning air, the lakeside lounging, the campfire conversations. The dirt under my fingernails, the sunburn, the rain during dinnertime, the bears…wait.
Remember when camping used to be about letting the adults do all the work? Those were the days.
Father’s Day is sneaking up on us! Just a couple weeks. I’ve been posting plenty of grill recipes for you to try out, but in case the men in your life have finer tastes, I’m posting this Tomato Tart with Blue Cheese. Or with whatever cheese you like really, it doesn’t matter. The tomatoes are the star of the show, so make sure you pick some decent ones. Get your hands on some heirlooms if you can, nothing beats that flavor!
When I made this someone asked me why this isn’t called a quiche and I was stymied. I looked it up and it turns out that the only real difference is the amount of egg filling there is. Savory tarts are pretty minimal, whereas quiches have quite a bit of egg filling. This recipe makes 2 9-inch tarts, and I made one in a tart pan and one in a quiche pan, so one of them was a little thicker. Add more cheese if you make it in a quiche pan! (More cheese. Never the wrong choice.)
This is one of the best savory tarts I’ve ever had. My brother who hates tomatoes even liked it. The tomatoes are perfectly crisp on top, and the basil adds just the right touch. And I don’t know anyone who can argue with a buttery crust.
Source: lightly adapted from King Arthur Flour
More brunch ideas!
More tomato tarts!