Let’s all send up a collective “thank you” that tomato season is finally here.
Y’all should have seen the huge smile I sported in the produce section last week when I saw that my grocery had carved out a section for those gorgeous heirloom tomatoes that only show up during the summer months. I’m one of those people who used to hate tomatoes with a passion; turns out, I only hated them because they were either watery consistency that comes with out-of-season tomatoes, or they weren’t prepared in a way that truly highlights their incredible sweetness and flavor.
Luckily, I’m now firmly on Team Tomato and am always on the hunt for new ways to incorporate them into my meals. While I love a great tomato sauce or simply thick slices of fresh tomatoes on a slice of toasted bread, this tomato tart might just be my new all time favorite way of using up those beautiful heirlooms.
My love for this recipe comes from not just how amazing it tastes, but how incredibly easy it is to put together. A few really simple ingredients come together to create something that is super flavorful and incredibly gorgeous to plate up.
With summer entertaining right around the corner, I’m definitely taking note of easy recipes that are perfect for both al fresco dining and convenient enough to transport to last minute gatherings. All you have to do for this tart is whip up your cheese base, slice up some tomatoes, and let the oven do the rest!
To flavor the cheese base, I used a combo of cream cheese and goat cheese. I like the creaminess that classic cream cheese has with the extra little bite of tang from the goat cheese. If you wanted something extra melty, I think you could toss in some shredded mozzarella or gruyere. Some fresh thyme, garlic, and lemon zest round out the cheese spread and once you top it off with your tomato slices it’s ready to spend some time hanging out in the oven. I of course topped it all off with some fresh basil, tomato’s best friend, and some Everything Bagel seasoning just for something extra.
You can play around with the herbs you have on hand and serve up hot out of the oven or at room temperature. Honestly, this tart is just as good the next day, reheated in a skillet to get the crust re-crispy and topped with an egg for breakfast. Here’s to a summer full of gatherings with good friends and lots of tomatoes!
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