July: Savory Tomato Tart

July 31, 2012

I knew I wanted to do some kind of savory tart during this Year of the Pie challenge, but I wasn’t sure what type of non-sweet, non-dessert type would be best. This season’s juicy tomatoes were just the perfect ingredient!
I used David Lebovitz’s French Tomato Tart recipe, but I made a whole wheat tart crust which was more delicious than I anticipated – it went perfectly with the salty tomatoes. I also tried two types of cheese, goat cheese and mozarella – because I’m not always sure I like goat cheese. But the honey infused goat cheese I got did the trick, it was melt-in-your-mouth fabulous.

Tart Dough (from David Lebovitz)

1 1/2 cups flour (I used whole wheat flour)
4 1/2 ounces unsalted butter, chilled, cut into cubes (I used salted)
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water (I needed all 3)

Tart Filling

Layer of Dijon Mustard
Tomatoes (I used two giant ones)
Fresh cut herbs from the garden, rosemary and basil
Goat cheese
Drizzle of olive oil


Copyright Whitney Curtis 2010-2013

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