Appalachian Food

Easy Peasy Tomato Tart

Easy Peasy Tomato Tart

Having an abundance of Sow True Seed Black Cherry tomatoes I went looking for a good recipe to use up some of my bounty. I found this Tomato Tart recipe and decided to give it a try-I’m glad I did!

You need:

  • 2 onions sliced thin
  • 4 tablespoons butter
  • 2 store bought pie crust-the kind that come rolled up in a box (or make your own!)
  • 1 1/2 cup of your favorite cheese (I used sharp cheddar)
  • 1/4 cup Parmesan cheese
  • 1/4 Swiss cheese
  • 3 cups of tommy toe size tomatoes
  • fresh basil leaves (I didn’t have any-and the recipe was fine so I guess they’re optional)
  • salt and pepper to taste

 

Tomato tart

Cook onion (salt and pepper) in butter over medium low heat for about 20 minutes until onions are soft and deep golden brown. Set aside.

Recipe for tomato tart

Take both pie crusts and combine them into one lump of dough. Roll the dough out to fit a quarter size sheet pan or 2 pie pans. Place dough in pan. Sprinkle on the cheeses and then spoon the onions over the cheese.

Easy tomato tart

Throw tomatoes on top-don’t even worry about slicing them. If you have a lot of crust showing around the edges you can mix up an egg with a little milk and brush it on the crust. I didn’t have much showing so I left that step out.

Cook tart at 450 degrees for 15 to 18 minutes watching closely to make sure the crust doesn’t burn. The tomatoes will burst and sink down into the cheesy goodness.

Best tomato tart

Once the tart is finished cooking, sprinkle basil leaves on top if you decide to use them. Let the tart sit a couple of minutes before cutting.

Then cut and enjoy!

Tipper

You Might Also Like

14 Comments

  • Reply
    Joyce Heishman
    September 29, 2014 at 9:47 pm

    Picking tomatoes in the morning. I am trying this. Thanks

  • Reply
    Tipper
    September 29, 2014 at 7:25 pm

    Jim-we don’t seem to have that problem. Maybe it’s because we eat them too fast LOL : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    Tom
    September 29, 2014 at 7:14 pm

    Looks delicious! With an abundance of tomatoes, we will be trying this recipe out real soon.

  • Reply
    dolores
    September 29, 2014 at 2:39 pm

    That looks so yummy! I wish I lived at your house. I would have so many new things to try. I think you need to publish a cookbook with all the goodies you have come up over the years.

  • Reply
    Ed Ammons
    September 29, 2014 at 1:44 pm

    Whaffin you made that in a cast arn fryin pan and put on more than one layer of the ingredients.
    We ain’t got no K-roguer round here and them little maters in clamshell packages are redicalusly high but if I cud hafen some little roma maters….
    I don’t think it would matter much if the cheese was grated or sliced as long as it is fresh. Its gonna all melt together anyhow.
    I’m gonna try thisen. Might add some bell pepper in with the onions and sprinkle some of my homemade red hot pepper flakes on top.

  • Reply
    b. Ruth
    September 29, 2014 at 1:41 pm

    Tipper,
    I know this is not about Tomato Tart…but I got that one down for this week!
    I am hunting those big and I mean big ole dry butter beans, they are white or creamy white in color. Used to be sold in 1 lb. packages. You could buy the small ones or the very large ones. The stores right here are Kroger’s and Food City, and neither have the big beans. Does anyone know of another store that carry them. We love butter beans in the fall with a pan of cornbread and greens! I still buy the little ones but love the big ones.
    My husband loves them the next day, after they congeal somewhat. He spreads mayo on bread (favors white from the old days) but doesn’t get it here anymore. Puts those cold butter beans on the bread and maybe a slather of ketch-up and salt and lots of pepper. He love that sandwich from his youth!
    Thanks Tipper,
    PS…we also bring out the chow-chow and onions.
    Never season you butter beans with anything but real butter, let cook a long time add salt and pepper! This is the cast iron stove way! The butter bean pot liqueur is great poured over the cornbread as well as the pot liqueur from the greens….yum

  • Reply
    Ken Roper
    September 29, 2014 at 12:26 pm

    Tipper,
    That looks like a pizza I get at
    the grocery store and doctor up.
    Bet it’s delicious…Ken

  • Reply
    eva nell wike, PhD
    September 29, 2014 at 8:28 am

    Tipper: This appears to be a dish Jim would love. Maybe I can get to do an experiment using your ‘formula’- as that is kind of the way he cooks.
    Thanks, Eva Nell

  • Reply
    Sheryl Paul
    September 29, 2014 at 7:53 am

    That looks so good, very similar to a tomato pie I made.

  • Reply
    Miss Cindy
    September 29, 2014 at 7:38 am

    Tipper, that looks wonderful. It seems kind of like a pizza but with that pastry crust it would give it a whole different flavor and texture. It might even be good with a little sugar sprinkled on top.

  • Reply
    Jim Casada
    September 29, 2014 at 7:34 am

    Tipper–Sounds (and looks) mighty good. I had a tomato pie when I was in Haywood County a few weeks back which was absolutely scrumptious. This sounds like it would be too, and I don’t see why you couldn’t make it with chunks out of big tomatoes as well.
    One question: Did you have any problem with whole tommytoes “popping” and sending juice everywhere? Or possibly you poke a hole in each of them with that problem in mind.
    Jim Casada
    http://www.jimcasadaoutdoors.com

  • Reply
    Barb Wright
    September 29, 2014 at 7:16 am

    This sounds great! I ‘m going to try it tonight,but my cherry tomatoes are done,so I’ll just finely chop a couple regular ones(the last 2!). I actually have everything else on hand!Usually when I read a new recipe I am lacking something.

  • Reply
    Tipper
    September 29, 2014 at 6:24 am

    B.Ruth-I thought the same thing about the thin Pizza : ) I did grate my Parmesan and I did use slices of Swiss slices torn : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  • Reply
    b. Ruth
    September 29, 2014 at 4:44 am

    Tipper,
    Wished you’d hollered, I still have some basil growing in the garden. That looks somewhat like a thin crust tomato pizza! I am sure it was good. My Tommie toes are gone for the season, but the K-roger has grape tomatoes on sale this week, so I betcha’ those would work! You can never go wrong with cheese, tomato and onions…plus I do love basil, too. Is your parmesan fresh grated from the block and how much again was the Swiss cheese, sliced and tore in pieces or from a grated block?
    I think this is on the menu this week!
    Thanks Tipper,
    PS…send us pictures of the gals performance this past Saturday!

  • Leave a Reply