Heirloom Tomato Basil Cheese Tart


“Homegrown tomatoes, homegrown tomatoes

What would life be without homegrown tomatoes

Only two things that money can’t buy

That’s true love and homegrown tomatoes”

John Denver(Lyrics by Guy Clark)

I have been thinking about this tart for over 10 years since it was first served at a brunch.  It was that good!  Taking advantage of fresh tomatoes and fresh basil abundantly available right now, it is bursting with the taste of summer in every bite.  It is basically a cooked pie crust on which fresh mozzarella is sprinkled while it is still hot, then wedges of fresh tomatoes piled in. These are then dotted with a purée of fresh basil and garlic.  The whole thing is then finished with a topping of mozzarella-parmesan-mayonnaise which bakes into a gratin-like top.  Serve like you would a quiche but this is no quiche:  this tart is all about the tomatoes without eggs.  Very different, fragrant while it bakes and soooo delicious!  I just hope it won’t take you 10 years before you make it!

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