Tomato, Tomato, Tomato!

Between the delicious big boys coming from the CSA and what i am getting from my own garden, I am once again inundated with tomatoes! It's not a bad situation to be in by any means! I think I will be bringing out the canning supplies any day now! YAY! In the meantime, I have been cooking with those bad boys as much as possible. This weekend was a new experiment that was an instant hit....French Tomato Tart! YUM! The recipe called for goat cheese, which I didn't have, so I subbed with fresh mozzarella. I think a well drained ricotta or farmers cheese would also work superbly! I plan on making this tart a few more times and experiment with it since it seems so variable and adaptable. I recommend you try it while to big red beauties are in season!

French Tomato Tart

1 unbaked pie crust (store bought or homemade)

One unbaked tart dough (see recipe, below)

1 Tablespoon Dijon or whole-grain mustard

1 teaspoon mayonnaise 

2-3 large ripe tomatoes

2 tablespoons olive oil

salt and freshly ground pepper

two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon

8 ounces (250 g) fresh or slightly aged goat cheese, sliced into rounds

1 1/2 tablespoons quality honey

 

Preheat oven to 425 F
 

Line the bottom of a tart pan with the pie dough
 

Mix mustard and mayonnaise in a small bowl. Spread an even layer of mustard/mayo mixture over the bottom of the tart dough and let it sit a few minutes to dry out.

Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with the honey.

Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

Enjoy!