Tomato Tart

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Is anybody else getting into lighter and fresher foods? I love eating seasonal meals and this “Tomato Tart” did not disappoint! I found some beautiful hairloom tomatoes at my local store and my first thought was making a tart. Perfect to eat at room temperature and great with a side of greens.

What you need to make this recipe:

Pie Crust: I made the pie crust using Professor Torbert’s Recipe. It takes a little time but it is delicious, very soft and buttery, it has a different texture than regular pie crust. Chose what you like the most.

Onions: I slowly caramelized the onions, they add a sweet layer of flavor. The onions reduced in size quite a bit once caramelized. Keep that in mind in case you want to cut back on the onions.

Mustard: I preferred Dijon for this recipe but you can also use deli mustard. Mayo would work great too!

Cheese: I used gruyere, I love it in this recipe but any salty cheese would work great. I’ve also made this tart with goat cheese and it is delicious. Just sprinkle some on the crust and on top of the tomatoes it would also look beautiful.

Thyme. The beautiful thing about eating seasonal is that anything you chose will be fresh and ready to eat. I have an herb garden and wasn’t sure what herb to use but my thyme was the biggest and fullest, it looked perfect for this recipe. Of course, any fresh herb you can get your hands on will be delicious. Basil, rosemary, chives, so many possibilities.

What you need to know about this recipe:

This tart it’s great to make ahead of time because it’s best when serve at room temperature. My favorite way to eat it is with a side of green tossed with a little olive oil and balsamic vinegar. It’s perfect.

Like I said, I used a tart recipe by professor Torbert’s that calls for corn flour, corn meal and all purpose flour so it is not a gluten free recipe. The texture of the crust is soft and butter, not very flaky but it is delicious! You can use your favorite pie crust recipe or premade pie crust. I have made this tart in may different ways and always comes out perfect.

Recipe for the crust and tart below.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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