This tomato tart with cheesy breadcrumbs is a simple dish that is big on fresh flavor. If you can find some of the summer’s last tomatoes, by all means, grab them up and make this tart for yourself.
Isn’t it funny how you try to scoop up the last remnants of the season, if just to make it last a little longer? That’s what I did when I found some heirloom tomatoes at the market recently.
I didn’t want to do anything too fussy with those tomatoes, and I had prepackaged pie dough in the fridge, so I went for this lovely tomato tart with cheesy breadcrumbs.
This turned out to be nothing short of a seasonal treat. I baked my tart shell for just a bit too long, but in spite of this, you won’t need much time to make this tomato tart.
This dish is nice to serve as a starter or with a salad or soup as part of a simple meal.
I love tomatoes in most every format. I especially like them in my Tomato-Bacon Jam with Avocado Toast. What a surprising and scrumptious spread!
With the cooler weather headed our way (helloooooo boots and sweaters), you’ll definitely want to whip up a batch of my Roasted Tomato Bisque with Blue Cheese Croutons. It’s comforting and delicious.
And if you’d like to try a twist on a classic BLT, you’ll love these Fried Green Tomato BLT Sandwiches. Oh, so crispy!
The tomatoes shine for sure in this tart! The cheesy breadcrumbs sprinkled over the top, along with a bit of fresh basil, add just the right touch. Everything about this dish comes together so nicely.
While I love summer (although I’m not a fan of summer weather in Phoenix where I live), I’m eager for the fall season. But until summer is absolutely gone, I will make as many dishes possible using the season’s bounty of fruits and veggies.
I hope you can still get your hands on some juicy tomatoes to make this tomato tart with cheesy breadcrumbs. It’s a wonderful taste of the season. If not, save the recipe for next year!
Patricia Conte/Grab a Plate
Yields Serves 4
- 1 (9-inch) prepared pie dough round
- 4 garlic cloves
- 4 medium-sized heirloom or Beefsteak tomatoes, sliced in 1/4-inch rounds
- 3 tablespoons grated Asiago cheese (you could also use Parmesan cheese)
- 3 tablespoons seasoned breadcrumbs
- 1/4 teaspoon ground black pepper
- 2-1/2 tablespoons olive oil, divided
- 1 tablespoon fresh basil, chopped
- Preheat the oven to 450 degrees F., or according to the package directions.
- Add the garlic cloves with their skin on to a sheet of aluminum foil. Drizzle with a little of the olive oil. Fold up in the foil and place in the oven.
- Gently lay the pie dough over a 9-inch tart pan and press down to the bottom and up the sides. Trim any excess dough. Use a fork to prick some holes in the bottom of the dough. Place in the oven with the garlic and bake for about 10 minutes until lightly golden, or according to the package directions. Turn the oven to broil.
- Remove the garlic from the foil. The skins should easily peel off and the garlic should be soft. Use a fork to mash up the garlic a bit.
- Allow the tart shell to cool slightly. Add the garlic, and spread it around the bottom of the shell.
- In a small bowl, combine the cheese, breadcrumbs, and black pepper. Drizzle the remaining olive oil in the mixture. Toss to combine.
- Arrange the tomato slices around the pan from the outside working toward the center. You can overlap the tomatoes slightly.
- Sprinkle the breadcrumb mixture over the tomatoes. Add the chopped basil over the top.
- Place the tomatoes in the oven under the broiler for just a few minutes or until lightly golden.
- Remove and allow the tart to cool slightly. Transfer to a serving dish and enjoy.