Recipe: Tomato Tart

At this time of year, when summer’s tomatoes are bursting forth from the garden, I rely on a childhood favorite to make use of the bounty. This tomato tart–made decadent with Swiss and Parmesan cheeses–is my favorite way of savoring summer’s tomatoes.

My mom first found the dish in the Sporting Life Gourmet, a small cookbook out of Boulder in the 1980s, and the dog-eared recipe has been passed along ever since. The easy tart is perfect for brunch, special occasions like baby showers, or simply for dinner. It’s also just as good the next day.

Fresh Tomato Tart
(Serves 6)

1 fully baked 9-inch tart shell
4–5 firm ripe tomatoes, sliced half-inch thick
1 teaspoon salt
¼ pound Swiss cheese, coarsely grated
freshly ground black pepper
2 tablespoons fresh basil, finely cut
5 scallions including greens, coarsely chopped
2 tablespoons Parmesan cheese
2 tablespoons bread crumbs
1 tablespoon butter, cut into bits

Sprinkle tomato slices on both sides with salt. Place on a rack to drain for 30 minutes. Pat dry with paper towels. Spread Swiss cheese evenly in the tart shell. Arrange sliced tomatoes so that they cover the cheese completely. Season evenly with a liberal grinding of pepper, and scatter the basil and scallions over the top. Combine Parmesan with the bread crumbs, sprinkle mixture evenly over the filling, and dot the top with butter bits. Bake the tart for 30 minutes in the upper shelf in a 325° oven. Delicious served cold, hot, or at room temperature.