In the previous post I mentioned that zucchini season seems to be over in our garden. Fortunately we’re still getting fresh tomatoes. Years ago I would can some of them, and one year we froze them, but really, we like them best fresh, in salads, on sandwiches or sliced right onto the plate. Occasionally we roast them, which I love, and once in awhile we use them in a dish like this Fresh Tomato Tart.
The crust for this tart is super simple but delicious. It makes enough for two tarts which we didn’t need so I double wrapped the extra dough and used it a few days later for another recipe.
Instead of retyping the recipe I’ll link directly to the recipe on the King Arthur Flour website. As you read the recipe you’ll see they have filling instructions for two large tarts or for individual tarts. I made the recipe for the large tarts but halved it.
Both my husband and I liked this recipe a lot. It lends itself to a lot of variations so I think we’ll be making it again with other seasonal vegetables throughout the year. Speaking of variations! I just remembered that instead of using the spices indicated in the recipe I used an Italian Seasoning Blend that I had on hand. You could substitute the herbs you like best
Basically Baked 