Tuesdays with Dorie BWD: Tomato Tart

August 9, 2022 at 9:51 pm | Posted in BWD, groups, other savory, savory things, tuesdays with dorie | 5 Comments
Tags: baking, savory, tart

Tomatoes are spectacular at the farmers’ market right now. I could happily just eat them raw, in salads or on toast, but this Tomato Tart really does showcase them beautifully. They are the stars of this show for sure, but they get some support from a schmear of honey-mustard, a few herbs and a bit of cheese (I went with a combo of Gruyère and a French spreadable cream cheese). Oh, and a tasty pastry crust. Even though this tart is baked in a tart pan and not free-form, I used Dorie’s savory galette dough, which held its shape really nicely. (Speaking of galettes and tomatoes, this Cheese and Tomato Galette was one of my favorite recipes from BWJ). The tomatoes become a bit more concentrated in flavor in the oven, and combined with the sweet-salty filling and the crisp crust, well, this tart makes a lovely Summer lunch or dinner. I have a leftover slice and, in the morning, I’m going to put a fried egg on top of it because I think it will be a good brekkie, too.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it twice a month. Don’t forget to check out the rest of the TWD Blogroll!

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I think an egg on top sounds perfect! Looking forward to trying this one…reminds me of the Mustard and Tomato Tart, I think in ED, that we have made before and we loved it!

Comment by isthisakeeper— August 10, 2022 #

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- i think this one is even yummier!
  
  Comment by steph (whisk/spoon)— August 11, 2022 #
  
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Yum, fried egg on top of tomato tart. Great idea. We loved this one too and Dorie’s crusts are always fantastic.

Comment by Diane Zwang— August 11, 2022 #

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This tart is so good. Looking at yours makes me want it all over again.

Comment by Cakelaw— August 15, 2022 #

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Love that you used the yellow tomatoes as well. Pretty pretty tart.

Comment by teaandscones— August 18, 2022 #

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