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Rustic Fresh Tomato Tart

August 18, 2009 by KimiHarris 10 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

ng_tart
(The Oatmeal Challenge continues! I will post more thoughts on it next Wednesday!)

We are having all of our tomatoes ripen beautifully, and oh my! They are so nice when picked right off of the vine! I’ve never liked tomatoes very much, but these? I love them! I’ve been coming up with ways to eat them that maintain their lovely flavor. This is one way we love! A flaky crust is baked in the oven and cooled, then it is topped with fresh tomato slices with salt and pepper and basil. So delicious and refreshing, yet so simple.

By the way, the crust is made from my biscuit recipe! Easy to do. 🙂

ng_tart2


Rustic Fresh Tomato Tart


I made mine into two free formed tart shells. I think that next time I might make them into four small tarts as they will be easier to move without breaking them. I rolled these out on the baking pans as the dough is a bit fragile.

    One batch of soaked biscuit dough (start the night before).
    about 3 tomatoes, top quality (and never refrigerate)
    Extra Virgin olive oil
    Fresh basil
    salt and pepper
    Egg wash (whisk together one egg, a splash of water and a sprinkle of salt) optional (it will be vegan without this)

Preheat the oven to 425

1-Divide the dough into 2 even pieces (or four, see note above), on 2 ungreased pans (this will be easier with a pan without sides), roll out into either squares or circles to about 1/4-1/2 inch thick. Fold the sides over (about 1/2 inch) and crimp it like a pie crust, or leave it just folded over). Prick all over with a fork. With a pastry brush, brush the egg wash over the pastries (including the edges).
ng_crust

2-Place in oven (as much in the middles of the oven as possible) and bake for about 7 minutes and then switch pans in the oven, if on seperate racks). Cook for about 3-5 minutes more, or until the pastry is cooked through and lightly browned.

3-Allow to cool completely on the pan and then very gently remove to your serving platter. Top with thinly sliced tomatoes, salt and pepper it, and gently tear small pieces of fresh basil to top it. Drizzle with a little olive oil, if desired And serve!

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: $5 Dishes, Baked Goods, Dairy Free, Sides, Snacks, Vegan, Vegetarian

Previous Post: « The Oatmeal Challenge Begins! (With some clarifying answers)
Next Post: Plastic Free: Straws, Beautiful Straws »

Reader Interactions

Comments

  1. Lindsey @ The Herbangardener

    August 18, 2009 at 7:04 am

    Oh wow, what a beautiful presentation for something so easy! I love how you’ve left the tomatoes raw to showcase their homegrown flavor. I’m definitely going to make this as an appetizer for an upcoming gathering.
    Thanks for the idea!

    Reply
  2. Holly M

    August 18, 2009 at 12:04 pm

    How beautiful! Can’t wait to try it 🙂

    Reply
  3. Robin in Washington

    August 18, 2009 at 12:52 pm

    Hi Kim,

    I couldn’t find a way to “contact” you, so I thought I’d try through the comments section. I have recently started using coconut sugar, but all I can find is the stuff you need to grate. What I need to know is, how do I measure the coconut sugar…like brown sugar or more like white sugar?

    I love your site. Thanks for all you do and your recipes!

    Reply
  4. Alisa - Frugal Foodie

    August 18, 2009 at 1:12 pm

    Those tomatoes look incredible. I definitely need to try something like this.

    Reply
  5. Jo

    August 18, 2009 at 10:50 pm

    Hey there – have just discovered your blog and I love love love it – we (hubby, me and 4 yr old) live on a 15 acre lifestyle block in Wellington, NZ and we are very much of the belief that eating what we produce on the farm (and as organically as possible) is the way to go. We just started a business based around selling beautiful NZ honeys and health drink concentrates made with the honey. So far we have lemon honey and ginger, cider vinegar and honey and lemon honey. I am also getting really interested in baking with honey and we have just sourced some beautiful NZ honeydew honey which I can’t wait to start baking with. Also just bought a sourdough starter and am exicted to experiment with
    this. Look forward to following your blog and seeing (and trying) some of your wonderful recipes. Great to see you on the web and kind regards from NZ!

    Reply
  6. Kylie

    August 19, 2009 at 7:50 pm

    Hi Jo!
    I’m a New Zealander follower too! I live in Auckland 🙂 And I agree, kimi’s blog is awesome 🙂

    Reply
  7. Sharon Moliken

    August 21, 2009 at 12:16 am

    Hi Kyle and Jo,
    I’m also here in Christchurch following Kimi’s blog! There is a growing community of conscious eating folks here. Check out my web site if you get a chance. http://www.earthwisegourmet.com. Would love to connect with you both.
    Best,
    Sharon

    Reply
  8. Jana Pedowitz

    August 21, 2009 at 6:18 am

    Jeez, it is really hard to look at such beautiful pictures and realize that I need to have started this yesterday!!!:) I will have to make some dough tonight and feast tomorrow. Thanks so much for these great recipes!

    Reply

Trackbacks

  1. Pennywise Platter Thursday 8/20 says:
    August 20, 2009 at 9:13 am

    […] Gourmet I will share the results of my continued oatmeal challenge next Wednesday. Meanwhile, my Rustic Tomato Tart is both beautiful and frugal! Such a nice […]

    Reply
  2. Summer (Ending) Recipes says:
    August 31, 2009 at 7:04 am

    […] Rustic Fresh Tomato Tart- This recipe takes advantage of vine ripened summer tomatoes for a lovely tart. […]

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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