Tomatoes Are Coming! Tomato Cheese Tart

Plum tomato plants monopolize my garden every year. I start the plants in March from seeds and I inevitably grow many more plants than I can put in a home garden. Even a BIG home garden. I have a hard time trashing the overload of tomato plants, so I’m always looking for people to give a good home to the extra ones. Some years, I’ve still had extra plants even after giving them away to everyone I know. Instead of composting them, I sneak them into the garden when Eric isn’t looking. He hates when the garden is all planned & planted and I go and put extra tomatoes in there! It’s not like he weeds it or waters it, that’s all me. (Although he does till it  & helps dig out all the rocks!) But it still bothers him. I can’t help it, though, I’m just a sucker for plants!

And then the tomato plants explode! They are such easy plants to grow, that we usually get loads of tomatoes all at once.  They get turned into many different things and I always beg the neighbors to come and pick some tomatoes, PLEASE! And they usually oblige. Leanne used to come over for tomatoes and eat them just like they were an apple! I miss having Leanne just 2 doors away! Maybe she’ll come visit when this year’s tomatoes are ripe!

Tomato Cheese Tart

INGREDIENTS

  • 1 cup flourDSCN3602
  • 3 Tablespoons cornmeal
  • 3 Tablespoons butter
  • 3/4 teaspoon salt, divided
  • 3 Tablespoons sour cream
  • 2 Tablespoons water
  • 4-6 plum tomatoes, seeded & sliced
  • 1/4 cup grated parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon pepper
  • 1 teaspoon olive oil
  • fresh basil

Directions

Crust: Combine the flour, cornmeal, butter and 1/4 teaspoon salt in a mixer or food processor and process to a coarse meal. Mix the sour cream and water into the dry ingredients. Mix it just until the dough begins to form. Flatten the dough into a disc, wrap it in plastic wrap and freeze it for 10 minutes. Roll the dough out on a floured surface to a 12” round. Fit the dough into a 10” springform pan and roll the edges down so the side of the crust is 1/2” high. Freeze the crust for 15 minutes.

You can never have too many tomatoes!

You can never have too many tomatoes!

Preheat the oven to 400°. Sprinkle the parmesan & feta cheeses evenly over the crust. Arrange the sliced tomatoes on top, slightly overlapping them. Sprinkle on the remaining salt & pepper and drizzle the olive oil on top.

The cheeses then the tomatoes get layered on the crust.

The cheeses then the tomatoes get layered on the crust.

Bake in lower third of oven for 30-35 minutes, until the crust is golden brown. Garnish with basil. Serve warm or at room temperature.DSCN3610

Nothing beats fresh tomatoes from the garden!  ~Linda

Tomato Cheese Tart

INGREDIENTS

  • 1 cup flour
  • 3 Tablespoons cornmeal
  • 3 Tablespoons butter
  • 3/4 teaspoon salt, divided
  • 3 Tablespoons sour cream
  • 2 Tablespoons water
  • 4-6 plum tomatoes, seeded & sliced
  • 1/4 cup grated parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon pepper
  • 1 teaspoon olive oil
  • fresh basil

Directions

Crust: Combine the flour, cornmeal, butter and 1/4 teaspoon salt in a mixer or food processor and process to a coarse meal. Mix the sour cream and water into the dry ingredients. Mix it just until the dough begins to form. Flatten the dough into a disc, wrap it in plastic wrap and freeze it for 10 minutes. Roll the dough out on a floured surface to a 12” round. Fit the dough into a 10” springform pan and roll the edges down so the side of the crust is 1/2” high. Freeze the crust for 15 minutes.

Preheat the oven to 400°. Sprinkle the parmesan & feta cheeses evenly over the crust. Arrange the sliced tomatoes on top, slightly overlapping them. Sprinkle on the remaining salt & pepper and drizzle the olive oil on top.

Bake in lower third of oven for 30-35 minutes, until the crust is golden brown. Garnish with basil. Serve warm or at room temperature.