Use a pastry brush and brush the pie crust with the herbed oil. Line the crust with foil and fill with pie weights or dry beans.īake in the preheated oven for 10 minutes. Press into a 9-inch glass pie dish, making a thicker edge around the edge.
Roll out the crust to about a 12-inch circle. Shake or use an immersion blender to mix completely. Meanwhile, in a small mason jar add the olive oil, garlic, Italian seasoning, salt, and pepper. Turn each tomato slice and allow them to sit for another 15 minutes. Sprinkle salt on one side of the tomatoes, flip and salt the other side.Īllow the tomatoes to sit for 15 minutes. Using a very sharp knife, slice the tomatoes into ⅛-inch slices and lay on the paper towels. Line a baking sheet with several layers of paper towels. I like to serve this wonderful Easy Southern Tomato Tart for brunch along with a platter of Country Ham And Biscuits or Spicy Sweer Chicken Biscuits a bowl of Strawberries Romanoff for a sweet, fresh touch and a pitcher of Barbecue Bloody Marys or Fresh Peach Bellinis. Brush the entire tart with more of the herbed oil and bake.Then add a pretty layer of tomatoes, more pimento cheese, and a final layer of tomatoes. Use a good quality pre-made brand or mix up your own. Brush the warm crust with the herbed oil.Press it into a pie plate and pre-bake it to help keep it crisp. Use a pre-made pie crust or make your own.It’s going to add a ton of flavor and help the tart to brown. Next, we’re going to make a garlicky, herbed oil to brush on the crust and on top of the tart.Slice fresh tomatoes and salt them to remove excess water.Plus, it’s delicious! Why not use that in the tart? It worked like a charm! HOW DO I MAKE AN EASY SOUTHERN TOMATO TART? Putting those together made me think about pimento cheese, which has all of those ingredients. The tomato pies that I’ve made in the past included cheese, mayonnaise, and spices. This recipe combines two of my favorite things – pimento cheese and tomato pie. Thank you for reading this post, don't forget to subscribe! Take advantage of the last of summer’s produce and enjoy a slice of this wonderful tart.
Use pre-made pimento cheese and refrigerated boxed pie crust or make your own. It’s cheesy, savory, and tastes much more decadent than it actually is. You can serve the fresh tomato tart both hot and at room temperature.An easy Southern Tomato Tart is great as a side dish, main dish, lunch, or brunch dish. Finally, garnish with fresh basil leaves. Then take it out of the oven and brush it on the surface with the basil pesto, distributing it well over the entire surface of the tart.
Put the fresh tomato tart back in the oven - still at 374☏ (190☌) - for about 10 minutes or until the mozzarella has melted. Drizzle the surface of the tart with a few of extra virgin olive oil. Then form a second circle of tomato and mozzarella slices inside the first and, if there is space, also a third circle in the center, until the entire bottom is covered. It's time to fill the savory tart: starting from the edge, alternate the tomato and mozzarella slices on the bottom of the tart, arranging them in a circle and overlapping them a bit. Cut the mozzarella into not too thick slices. Season them with a pinch of salt and keep them aside. In the meantime, prepare the fresh tomato tart filling: wash and dry the tomatoes, remove the stem and cut them into fairly thin slices. Instead of beans you can use uncooked rice.īake the puff pastry in a preheated oven at 374☏ (190☌) for about 15 minutes, after which it will be puffy and golden around the edges and cooked through, but still fairly clear, on the bottom. Prick the bottom with a fork, then cover it with another sheet of baking paper, over which you will pour the dried beans, distributing them evenly over the whole bottom. Line a 10-inch (25.5 cm) round baking pan with baking paper, then roll out the puff pastry so that it adheres well to both the bottom and the edges of the pan. The tomato and mozzarella filling, on the other hand, will only have to be baked for a few minutes. To ensure that it does not swell during cooking, you will have to fill the puff pastry base with dried beans or rice, which act as weight. To prepare the fresh tomato tart you will first need to cook the empty puff pastry shell in the oven, so that it is then crunchy.
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