In exactly three weeks my family and I will be kicking in East Nashville for the 10th Annual Tomato Art Fest. I can hardly wait!! It is absolutely one of my favorite days of the year in Nashville! From now until then I will continue to be very inspired by the amazing-ness of the tomato! Bring on the canker sores (I know, gross, but true). Speaking of inspiration, I took a little inspiration from a fellow and highly successful local Nashville blogger with this Tomato Tart with Three Herb Garlic Crust. After visiting the 12 South Farmers’ Market, , i had a plethora of tomatoes and knew that I wanted to either make a tomato pie or tomato tart. After researching recipes online, I came across a recipe from Rebecca Crump of Ezra Pound Cake. Her recipe had me at “Basil Garlic Crust”. I mean, come on! I wasn’t sure if it could get any better than a tomato tart, but when you fill the delicious crust with fresh herbs, it just takes it to a new tart level. Of course, I had to put my own spin on her recipe, because that’s what creative kitchen people do, or more importantly it would be just plain wrong to copy her recipe entirely. I added a little more cheese, because why not?! I also added some sweet wild onions and I think it added another little dimension of flavor to the tart. As for the crust, I have herbs coming out of my container gardening ears (the tomatoes aren’t doing so hot, so at least something is growing well), so I decided to use basil, oregano and thyme for a little more Italian flair. So inspired I am not only by the tomato, but by Rebecca and her blogging success of gorgeous photography and amazing recipes. Definitely check her out and I hope that you find yourself inspired by me to make this tasty tart. It is worth ALL the work for sure!!! AND, you really should find your tomato loving selves on Woodland Street on August 10th for a food and art experience you won’t regret!
- 1 Three Herb Garlic Crust (see below)
- 8 ounces sliced fresh Mozzarella
- 1/2 cup crumbled Feta Cheese
- 1 cup sliced sweet red or yellow cherry tomatoes
- 1 large ripe red or yellow tomato, sliced thinly
- 6-8 Capellini onions, boiled for 3 minutes and then peeled and sliced (can use sauteed sweet yellow onions)
- 1/4 cup shredded Parmesan cheese
- Drizzle of Extra Virgin Olive Oil
- Kosher salt & ground black pepper to taste
- 1/3 cup fresh basil, oregano & thyme
- 1 medium garlic clove
- 1 1/4 cup all purpose flour
- 1/2 teaspoon Kosher salt
- 1 stick chilled unsalted butter, cut into 8 pieces
- 5-6 tablespoons ice cold water
- Prepare the dough and press into the bottom of a springform pan and slightly up the sides (I also used mini tart pans for individual servings.)
- Heat the oven to 375 degrees F. Layer the Mozzarella and Feta cheese along the bottom of the tart pan. Layer tomato slices and onion slices over cheese. Sprinkle with Parmesan cheese. Drizzle olive oil over tart and season with salt & pepper.
- Bake until the edges of the crust are golden brown. The cheese should be bubbly and lightly browned, about 35 minutes. Remove from oven and let cool on a wire rack for about 5-10 minutes. Serve warm or at room temperature.
- In the bowl of a food processor, pulse the herbs and garlic until they are finely chopped. Add flour and salt and pulse to combine.
- Add butter and pulse until the pieces resemble pea size balls.
- One tablespoon at a time add water. Pulse the mixture about 6-8 times between water additions. Once mixture forms a ball while pulsing, remove from bowl. Flatten dough to about a 5-inch circle. Wrap in plastic wrap and chill at least 1 hour.
- Remove from refrigerator and place on a floured work surface. Using a rolling pin, roll out until dough is a 12" circle. Proceed with recipe above.
If you love fresh herbs in your bread, you will love these recipes, too:
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