Rustic Summer Tomato Tart

by Suzanne on July 13, 2014


Rustic Summer Tomato TartMy favorite part of summer.

As opposed as I am to hot temperatures, it does bring on the season of wonderful, homegrown, vine-ripened tomatoes.

Red, yellow, orange, heirloom, cherry, beefsteak.  No matter what the variety, I LOVE tomatoes!

And when I saw Andrea’s recipe for Rustic Tomato Tart, that also included a cornmeal crust, I was smitten!  Andrea blogs over at Adventures In All Things Food.  And the title doesn’t come close to telling you how great her blog is, how many wonderful recipes she has, and what a fabulous person she is.  Andrea and I have been in the Secret Recipe Club together for a very long time and I have always loved her blog, and her pictures, and her step-by-step instructions.  She can make anything look easy and delicious.  If you haven’t checked out her website, well, it’s certainly time you did.  Crafts, giveaways, product reviews, and so much more!  And, did I mention awesome recipes?!?!

This recipe is one not to be missed!  Even Mountain Man said, “This is something I could eat and eat again!”  He EVEN said, “This could be eaten for a meal with a salad.”

WHA ? ? ? ?

This guy feels like he needs some meat at every meal.

I think it would also be great with four eggs cracked on top and baked right along with the rest of the tart.  Perfect breakfast or brunch idea.  And I can’t begin to comprehend how good other veggies would be with the basic ingredients of the tart.

OK, I’ve raved and rambled on long enough.  But, really, this is FABULOUS!

Rustic Summer Tomato Tart

5.0 from 2 reviews
Rustic Summer Tomato Tart
Author: 
Recipe type: Easy and Delicious
Cuisine: Home Grown Summer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Don't miss this one! For all of those gorgeous summer tomatoes, this dish will be a hit with everyone in your home. Breakfast, brunch, lunch or dinner, you can't go wrong! They will love you forever!!
Ingredients
  • Fresh tomatoes, about 1.5lbs I used Campari and yellow cherry tomatoes.
  • 1½ teaspoons salt, divided
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons sour cream
  • 1½ cups all-purpose flour
  • ¼ cup yellow cornmeal
  • ¼ cup chilled butter, cut into small pieces
  • 1 tablespoon yellow cornmeal
  • ½ cup thinly sliced fresh basil, divided
  • ⅓ cup shredded mozzarella and Parmesan cheese mixed
  • 1 tsp chopped fresh oregano
  • 2 tablespoons all-purpose flour
  • ½ teaspoon cracked black pepper
Instructions
  1. First slice your tomatoes into ½" slices. If you are using cherry tomatoes, just slice in half. Place tomatoes on a paper towel and press gently with another paper towel to remove excess moisture. Set aside.
  2. Combine corn, sour cream and lemon juice in the food processor. Process until it is smooth. Set aside.
  3. In a separate bowl combine 1½ c. of the flour, ¼ c. of cornmeal and ½ tsp. salt. Whisk to combine.
  4. Cut in your butter with two knives or a pastry cutter until you have a coarse meal mixture.
  5. Add the corn mixture to the meal and gently knead a few turns till you have dough that sticks together.
  6. Lay out a long sheet of plastic wrap and place dough ball in the center of it. Then fold over the other side on top of the dough ball. Using a rolling pin, roll the dough into a 12" circle, keeping the dough even across the circle. Lift the plastic wrap with the dough and place on a cooking sheet. The put into the freezer for about 10 minutes while you prepare the rest of the tart.
  7. Preheat oven to 400F degrees.
  8. In a medium bowl combine the cheese, basil, oregano, 2 Tbsp. of flour and ½ tsp. salt. Mix.
  9. Once your dough has chilled for 10 minutes, take it out, sprinkle cookie sheet with a layer of corn meal, and place the dough on the cookie sheet.
  10. Spread the cheese mixture over the dough within about 2" of the edge all the way around.
  11. Place tomatoes on top of the cheese mixture.
  12. Sprinkle with more grated Parmesan and fresh cracked pepper.
  13. Bake in the oven for about 45 minutes, or until you see just a bit of browning happen on the crust.
  14. Remove from the oven and let cool for about 10 minutes. Cut into slices and serve.

Rustic Summer Tomato TartI can’t emphasize enough how good this is.  It’s easy, delicious, and will impress your family, your friends, and YOU!

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{ 24 comments… read them below or add one }

Andrea Kruse July 13, 2014 at 11:31 PM

It came out beautifully! So glad you enjoyed it. I bring this recipe out every Summer and am just waiting for our tomatoes on the farm to be ready. Thank you for the kind words and have a great week!

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Suzanne July 13, 2014 at 11:54 PM

I’m serious! This is a HUGE keeper! I can’t wait to make it for the rest of the family and also do a little experimentation with the veggie ingredients. For our taste, this is PRIMO!

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danielle July 14, 2014 at 9:07 AM

This sounds fantastic and a must make when our tomatoes finally come in.

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Suzanne July 14, 2014 at 11:59 AM

Seriously! Print it and put it on the refrigerator door so you don’t forget. It’s a keeper!

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Anne-Marie @ This Mama Cooks! On a Diet July 14, 2014 at 10:23 AM

This looks like a great way to use tomatoes from the garden. I just wish our garden was doing better!

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Suzanne July 14, 2014 at 12:01 PM

We didn’t have enough tomatoes for this either, Anne-Marie. But the Campari’s almost always have good flavor, so I went with that. This was delicious!

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Miz Helen July 14, 2014 at 1:48 PM

We have a garden full of tomatoes your Rustic Summer Tomato Tart will be a great recipe to try.
Great recipe for the SRC!
Miz Helen

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Suzanne July 15, 2014 at 10:33 AM

It’s excellent and you will be the cat’s meow with all your friends! Thanks for stopping by, Miz Helen!

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Jean July 14, 2014 at 2:41 PM

Mmmm. Pinned.

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Suzanne July 15, 2014 at 10:33 AM

Word. ;)

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Katrina July 14, 2014 at 2:44 PM

We made a similar tart when I was in with the baking with Dorie/Julia clubs. Delicious! Beautiful, looks great. I want.

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Suzanne July 15, 2014 at 10:35 AM

It is delicious and, to me, the perfect use of those awesome tomatoes right now. I think I could make this with whatever is in season – season after season!

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Heather @ Join Us, Pull up a Chair July 14, 2014 at 3:17 PM

I can’t wait until my tomatoes start to make this tart! Such a great recipe!

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Suzanne July 15, 2014 at 10:35 AM

It’s so great! You will love it. And the crust, with that touch of lemon juice, is AH-mazing!

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Emily @ It Bakes Me Happy July 14, 2014 at 9:09 PM

I love that you made a savory tart, this is something I have been wanting to do, you’ve inspired me :)

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Suzanne July 15, 2014 at 10:36 AM

It is easy and oh, so, good! You will be happy that you made this one, no doubt!

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Camilla @ Culinary Adventures July 15, 2014 at 12:21 AM

I love, love, love this recipe. No wonder you were enamored with it! Thanks for sharing it with the SRC. Sorry to see you go, Suzanne.

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Suzanne July 15, 2014 at 10:36 AM

It is a great recipe and worthy of being made again and again. And we are both looking forward to them! LOL! It’s been a great ride!

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Julie July 15, 2014 at 7:56 PM

Perfect for summer! I enjoyed making your blueberry thumbprints this month!!! Visiting from SRC B!

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Suzanne July 16, 2014 at 5:38 PM

They looked wonderful! And, reminded me that I need to make them – WITH the coconut!

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colleen @ Secrets from the Cookie Princess July 18, 2014 at 10:10 AM

Suzanne, this looks amazing. And must be a hit when the meat eater declares it entree-worthy!

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Suzanne July 18, 2014 at 6:58 PM

Yes, Mr. Mountain Man LOVED it and is ready for more! It’s very delicious with a great depth of flavor and hardiness. And filling without being heavy.

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CJ Huang July 18, 2014 at 6:24 PM

I’ve made a similar recipe before, and it certainly was tasty! The cornbread crust really makes a difference. :) I’m thinking I’ll have to give this version a try too!

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Suzanne July 18, 2014 at 6:59 PM

I was VERY impressed with the cornmeal/fresh corn crust. It came together very well and performed exactly as it should have. In fact, next time I think I will roll it just a little thinner as it holds together extremely well.

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