We dug in before proper pictures were taken. There is nothing like a tomato tart when the tomatoes are perfect. It is a decadent treat.
I make my dough but store-bought works too. I also used a 12″ tart pan that I got in Paris. It is huge! So I played around with the recipe to make it work. The recipe below is for a 9″ pan but there is some color commentary on what I did with the bigger pan. The pesto can be store-bought too but I keep a homemade jar in the fridge so that worked.
- 3 large ripe heirloom or beefsteak tomatoes
- 1/4 to 1/2 cup pesto (enough to cover the bottom of the tart)
- 1 cup shredded mozzarella (again could be more or less)
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 3 large eggs
- ⅓ cup heavy cream (used a bit more and added another egg because the size of my pan)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Heat the oven to 350. Roll out the dough in your tart pan. Cover with parchment paper and then pour in the baking beans. Bake for about 15 minutes or until the dough sets. Take out the beans and put the crust back in the oven for another 5 or until set.
Slice the tomatoes, put in a colander for about 20 minutes to drain excess water.
Spread pesto across the bottom of the crust.
Sprinkle the mozzarella over the pesto.
Sprinkle the herbs over the top.
Whisk together the eggs, cream, salt and pepper.
Layer the tomatoes on next. They should overlap because they shrink up.
Pour the cream mixture in.
Bake for about 30-35 minutes or until the cream is set.
Serve warm or at room temperature.