When August arrives, fresh sweet corn and tomatoes make frequent appearances on our dinner table. This terrific Summer Tomato Tart combines beautiful ripe tomatoes, fresh basil, and Fontina cheese!
Add this Easy Tomato Pie Recipe to your menu when you have access to the peak of the season summer produce. Perfect for a light dinner, appetizer, or side dish! Heck, I’d eat this for breakfast!
Summer Tomato Tart
I just can’t help myself, but when July rolls around and garden and heirloom tomatoes are plentiful, I’m compelled to whip up a tart. Yes, in the heat of the summer, I’ll turn on the oven so I can eat a freshly baked summer tomato tart. Just look at it. Can you blame me?
Tips for Making an Easy Tomato Pie
If you’re like me, when you hear the word “pie” you think of flaky pastry filled with juicy, ripe fruit. But tomatoes are a fruit, and even though this summer tomato pie is savory, it’s a must make if you have access to terrific garden or vine-ripened tomatoes.
- Use your favorite pie crust recipe or buy some premade dough from the market. Rolling out a pie crust in August isn’t my favorite chore!
- Once it’s fit into your tart pan, layer with cheese, basil, and gorgeous, ripe tomato slices. A sprinkling of salt and pepper plus a drizzle of olive oil finish it off before a stint in the oven.
- I like using a combination of red, yellow, and orange tomatoes for a pretty presentation, but all of one color is just fine. Just make sure they’re peak of the season, flavorful tomatoes for the best results.
- PRO-Tip: Putting the cheese into the tart crust before the tomatoes protect the bottom crust from getting soggy.
- If you can’t find or don’t want to use Fontina cheese, use cheddar, mozzarella, or whatever you like to pair with tomatoes.
- You’ll want a slice immediately, but give it a couple of minutes to cool before you dive in so the cheese has some time to solidify.
- When produce is at its prime, a simple recipe truly showcases these sweet flavorful tomatoes best.
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #37: Make sure to count your daily servings of fruit and vegetables Use some of your 5 servings for your between-meal snacks. They will help fill you up, plus provide vital nutrients. This tip comes from my friend, Sophia, of NY-Foodgasm. She has a summer weight loss challenge you may want to check out for inspiration.
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1 stick (4 ounces) cold butter, diced
- 2 or more tablespoons ice water
- 8 ounces Fontina cheese, shredded
- 2 tablespoons chopped fresh basil, plus extra for garnish
- 4 medium garden tomatoes, sliced thin and drained on paper toweling
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 tablespoons extra virgin olive oil
- Basil, chopped for garnish
- Preheat oven to 400º.
- To make the crust, pulse flour and salt together in food processor to mix. Add cold butter a pulse a few times till mixture resembles coarse crumbs. Pulse while sprinkling in cold water adding just enough so that dough holds together when pinched between two fingers. Wrap dough in plastic and chill for 1 hour.
- Roll out dough to a 12-inch circle. Fit into a 9-inch tart pan with removable bottom and trim any excess dough. Chill dough for about 30 minutes while prepping the filling.
- Sprinkle cheese over bottom of the crust, then top with basil. Cover with tomato slices, fitting to fill as much surface area as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes on a cookie sheet. When the crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice and serve warm.
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Serving Size:1 slice
Amount Per Serving: Calories: 271Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 465mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 9g