Tomato Tart

This time of year we are transitioning from the summer to the fall; recipes gradually shift from fresh to warming comfort foods.  This recipe is the best of both seasons, and an excellent use for the end of the season tomatoes.  I created it after a trip to the local farmers market where I found a pile of heirloom tomatoes.  Yum!


Single Pie Crust

2 tsp garlic powder

1/2 fresh cracked pepper

Finely minced shallots, 2 teaspoons

Finely minced fresh oregano, 1 teaspoon

Heirloom tomatoes, cored and sliced

Garlic cloves, finely minced

Olive Oil

Salt and pepper, to taste


Preheat oven to 400.°F.  Prepare pie crust:  add shallots, oregano, salt and pepper to the flour, cut in the shortening; on an oiled rimmed baking sheet, pat out crust dough to about 1/4 inch thick.  Gently toss sliced tomatoes, minced garlic with olive oil; season with salt and pepper.  Layer tomatoes into middle of crust (leave about 2 inches around edges); carefully pull up sides of crust up over tomatoes.  Drizzle with olive oil and bake 10 minutes; reduce heat to 350° and bake another 30-45 minutes or until crust is golden.  Slice and serve.





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