I love summer.
Have I mentioned that yet? I love everything about it. I love walking around without a jacket, I love how late it’s light out, I love the beach, and I love that I don’t have to go to class. I especially love summer veggies.
This tart takes my love of the tomato, the best summer veggie, to an extreme. I mean, really, a tomato reaches it’s pinnacle of greatness once it’s resting on a bed a cheese within a flakey pie crust coated in olive oil and basil. Does it not?
Roast it all up at a high temperature until the tomatoes are browned and caramelized on top and your respect for summer veggies will have reached a whole new level. And your house will smell amazing. Oh my god, soooo amazing.
I loved the color of the heirloom tomatoes but you can definitely do this with any kind of tomato: cherry, beef steak, plum, whatever! This tart does not discriminate. It’ll be yummy regardless.
You guys, I took a necessary short cut and used a pre-made crust. They’re all rolled out already, save a ton of dishes (and we all know how I feel about dishes), and come out perfectly every time. Using the pre-made crust makes the hardest part about this tart is cutting up the tomatoes.
Literally, the perfect summer recipe for the perfect summer veggie.
Prep time: 10 minutes | Bake time: 50 minutes | Total Time: 1 hour
Yield 8-10 servings
- 1 pie crust, prepared
- 2 cups shredded Italian cheese (I used a combination of mozzarella and parmesan)
- 3 tablespoons of fresh basil, chopped and divided
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 lb heirloom tomatoes
Preheat over to 400 º F. Put pie crust in to a 10 inch tart pan. Trim excess rust from around the edges, and prick the bottom of the pan with a fork all over. Bake for 5 minutes.
Spread cheese evenly over shell and sprinkle with two tablespoons of basil. Place tomatoes on top, drizzle with olive oil and sprinkle with salt and pepper. Place on bottom shelf of oven and bake for 35-40 minutes. Let stand at least 10 minute before serving.