This savory tart recipe makes a perfect lunch when served with a green salad. It can also be served as an appetizer or as a vegetable with roasted meats.
Needless to say, the better the tomatoes the better the tart. I recommend using home-grown tomatoes, if you have them, or tomatoes from your local farmers’ market. The tomatoes in this savory tart recipe are cooked so long that their flavor intensifies, while the Parmigiano and rosemary add another dimension.
6 large ripe tomatoes
1 uncooked 9-inch pie-crust, store-bought
½ cup Parmigiano-Reggiano, grated, divided use
1 teaspoon minced fresh rosemary leaves
Preheat the oven to 400ºF. Butter and flour an 11-inch tart pan.
Place the tomato on its side and slice into ¼-inch slices. Line a baking sheet and sides with paper towels. Place the tomato slices on the paper towel, spreading additional paper towels on the slices and continuing stacking the tomatoes. Cover the top tomatoes with paper towels. Press on the tomatoes – gently – so that they will release their juice. Set aside to drain on the paper towels for at least 30 minutes.
Place the pastry crust on top of a couple of pieces of plastic wrap and cover with another. Roll it out to become a 12-inch circle. Remove the top piece of plastic wrap and invert the dough placing it into the tart pan. With the plastic wrap still attached to the dough, use your fingers and press the dough to fit the pan. When the dough is well fitted into the tart pan, remove the plastic wrap and fold any excess dough back onto the dough at the sides of the pan. Prick the crust in the bottom of the pan with the tines of a fork.
Bake the crust for 5 minutes. Remove the partially baked crust from the oven and sprinkle with ¼ cup of Parmigiano and the rosemary. Arrange the drained tomato slices in concentric circles on top of the Parmigiano, overlapping them like spreading out a deck of cards. Bake for 40 minutes, until the tomatoes begin to brown on their edges. Remove from the oven, sprinkle the remaining ¼ cup of Parmigiano over the tomatoes, and return the tart to the oven to bake for an additional 10 minutes, until the Parmigiano is golden brown.
Remove from the oven and cool on a rack. When cooled, slip off the outer ring of the tart pan. Using a long, flexible knife, separate the crust from the bottom ring of the tart pan. Slide the tart onto a large serving plate.
To serve, slice into wedges.
Makes one 11-inch tart.
For another delicious, savory dish, try Gouda Bread Pudding.