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You are here: Home / Blog Post / Garden Fresh Tomato Tart

Garden Fresh Tomato Tart

07.31.2021 by Raelene Bradley // Leave a Comment

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My tomatoes are juuuuuust starting to ripen. It’s taking them forever to do so this year and I’m on pins and needles, checking every day! But with the handful we collected from the garden one morning this week, I decided to whip up this quick and delicious tomato tart.

One thing that makes this tomato tart so quick to put together is that the tart dough does not need to rest or chill (like pie dough). Just mix it up and roll it out.

Here’s a quick tip for nice edges to your tart: If you’re using a tart dish, after laying the dough in the dish, run a rolling pin over the edges to the cut pastry nice and neat.

Or, if you don’t love shaping and edging tarts or pies, just make a free-form tart!

Lay the dough out onto a parchment-covered baking sheet. Assemble it according to the recipe, leaving 1-2 inches along the edges without toppings. Then gently fold the edges up and over the filling. So simple you might just switch to making rustic-style free-form tarts every night of the week!

Use whatever tomatoes you have on hand. This week, I had a few cherry tomatoes, 2 romas, and 1 early girl. I sliced them all about the same thickness and spread them over the bottom of the tart. You can nestle different size tomatoes next to each other to effectively cover the whole bottom of the tart, but try not to overlap them.

You can use almost any soft cheese. Goat cheese is perfect here – that nice creamy tang paired with the sweet bite of tomatoes is the perfect pairing. This week I used my homemade farmer’s cheese (or fromage blanc) because it’s what I had on hand and it turned out so great.

Sprinkle with any herbs you have on hand. I used basil this week but have also used thyme. Chives, tarragon, and summer savory would all be excellent options.

Bake in a really hot oven about 30 minutes until the crust is lightly browned and the cheese begins to soften and brown on the edges. Let it rest 5-10 minutes before slicing and serve with a nice big green salad.


Print Recipe

Garden Fresh Tomato Tart

This beautiful summer tart takes advantage of the bounties of the season – fresh tomatoes and herbs – and is easy enough to put together for lunch or, served with a nice big green salad, makes a great summer dinner.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Keyword: cheese, farmers cheese, goat cheese, tomato

Ingredients

  • 1 unbaked tart dough (see below)
  • 2 tbsp Dijon or whole grain mustard
  • 3-4 tomates, sliced
  • 4-6 oz goat cheese (or homemade farmer's cheese)
  • 1 tbsp olive oil
  • 2-3 tbsp fresh herbs, chopped (basil, thyme, chives, tarragon, summer savory)

Tart Dough

  • 1 ½ c flour (210g)
  • 4 ½ oz unsalter butter, chilled & cut into cubes (125g)
  • ½ tsp salt
  • 1 large egg
  • 2-3 tbsp cold water

Instructions

Tart Dough:

  • Combine the flour & salt in a medium mixing bowl. Add the butter and using a pastry blender, two knives, or your fingers, cut/crumble the butter until the mixture resembles coarse oatmeal.
  • Beat the egg with 2 tablespoons of cold water. Make a well in the center of the flour/butter mixture and add in the beaten egg mixture all at once, stiring until the dough holds together. If it's not coming together easily, add the 3rd tablespoon of water.
  • Gather the dough into a ball and roll out on a lightly floured surface. No need to rest or chill. Once it's large enough to fit in your tart shell, roll the dough onto the rolling pin and transfer to the dish, unrolling over the dish. Fit the dough into the dish and press your fingers lightly into the bottom to make slight indentations.
  • If you're making a free-form tart, just transfer the dough to a parchment-covered baking sheet. No need to make indentations.

Assemble the Tart:

  • Preheat the over to 425°.
  • Spread an even layer of the dijon or whole grain mustard over the bottom of the tart shell.
  • Lay the sliced tomates over the mustard, spacing close together but do not overlap. Drizzle the olive oil over the top. I like to add a sprinkling of salt at this step as well.
  • Crumble your cheese over the tomatoes, distributing it evenly, but not covering the whole surface. Sprinkle the chopped herbs over all.
  • If you're making a free-form tart, gently fold the outer 1-2 inches up and over the envelop the filling.
  • Bake the tart for 30 minutes or so until the crust is lightly browned and the cheese softens and browns on the edges.
  • Let it rest 5-10 minutes before slicing.

Categories // Blog Post, Recipes Tags // eat like a farmer, tart, tomato

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Recipe Rating




belvederefarms

This time of year I worry about too much grass gro This time of year I worry about too much grass growing too fast before I can get the cows over to eat it down and make the most of it.
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As a grass farmer, it’s the very best kind of problem to have: grass tall enough to get lost in.
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Speaking of which: can you find the baby? Comment with a 👍 when you do!
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#grassfarmer #grassfedbeef #iamyourfarmer #farmraisedkids #intensiverotationalgrazing #grassfed #grassfedbutter #farmlife #homesteadlife #supportlocalfarmers
That milk pail foam tho 🤩🤩🤩. . Those firs That milk pail foam tho 🤩🤩🤩.
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Those first few weeks hand milking can be disheartening. Dribbles and squirts, milk running down your wrist, sticky fingers, and sore forearms. 
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Milking is a skill. No one is good at it right away. It takes practice. The more you practice, the better you get. The faster you get, the more sure and even your squirts.
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And then one day, there will be foam in the bucket and you’ll know you’ve arrived. Your squirts are fast and firm and sure and the sustained pressure of all that milk hitting the pail makes the most gloriously frothy foam.
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Keep at it friend. Whatever skill you’re working on now. Just because you’re not that great at it right now doesn’t mean it’s not worth doing or that you won’t get better.
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Keep working. Keep trying. Keep learning. The foam will come.
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Transcript of a real-life conversation we had this Transcript of a real-life conversation we had this morning:

Me: Whaa? Why is there a frozen turkey on the counter?!

Seamus (4): Because I like turkey and chicken meat.

Me: So you went out to the barn…

S: …and got in the freezer. And brought in a turkey.

Me: Oh, love. We can’t cook a turkey until we have a stove [kitchen reno still on going 🤦‍♀️].

S: Well, then you can cut it up and cook it piece by piece in the microwave.

Me: Actually, that’s not going to work.

S: (looks outside) Well, it’s raining today but tomorrow when it’s not raining we can make a fire and cook it outside on the fire.
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Ever the problem solver, he was full of ideas. 🤣🤣
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I did finally convince him to put it back in the freezer and wait until we have a stove - with the caveat that we cook it for his birthday.
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#kidssaythedarndestthings
#farmkid #farmlife #homesteadmama #lifeonthefarm #farmraisedkids
We have two cows in milk right now: Sandy (old fai We have two cows in milk right now: Sandy (old faithful and best friend, there on the left) and Clara (new to our farm and momma to Ruby).
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How much work is two cows vs. one? I was so nervous about adding a second cow because the additional time/labor was an unknown, but when it comes right down to it, it’s about 20 mins more time milking. That’s it.
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Everything else is pretty well the same. It takes the same amount of time to bring them in to the milking shed. The same amount of time to move them to fresh grass. It still takes under an hour door to door to milk & do what needs done, and even less for evening milking.
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And since our oldest boy (14) helps milk the majority of the time, that extra 20 minutes doesn’t often figure in. Many hands (and even just one extra pair!) make light work.
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It does take a little more time to deal with the milk: more time straining, more time washing jars, more cream to skim, more butter to churn. But if more cream and butter are the cons, I’m here for it.
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What would you say is the biggest obstacle holding you back from getting a family cow?
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Mud pie hearts. . Just because this day or month o Mud pie hearts.
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Just because this day or month or season or year is hard does not mean you are not heard or seen or loved. There is beauty all around, if we have eyes to see it, hearts open to feel it, and wild, barefoot, dirty, outdoor-loving farm kiddos to deliver it.
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#farmkids #wildandfree #mudpie #mudseason #springonthefarm #homesteadmama #farmmom
My cup - ahem. shirt - runneth over. Same same. . My cup - ahem. shirt - runneth over. Same same. 
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I gather eggs every morning and again every afternoon. Farm life is a constant reminder that there is #alwayssomethingtobethankfulfor 
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#farmfresheggs #farmeggs #rainboweggs #farmlifebestlife
Hello Friends! Jordan here, and it has been a hot Hello Friends! Jordan here, and it has been a hot minute. I went to Las Vegas last week to visit my brother and we made beef tongue tacos. I love using the whole animal and this was a fun process with a delicious outcome. You can check out the blog to get the recipe. Happy Cinco de Mayo!
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#wholeanimalbutchery #wholeanimalcooking #beeftonguetacos #tacosdelengua  #cincodemayo #grassfedbeef #homesteadkitchen
T-minus 3 days until our first frost and we’re s T-minus 3 days until our first frost and we’re spending these lovely fall afternoons gathering in the last of the garden.
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Today: dried beans (Christmas Lima and Cherokee Trail of Tears), Reagan’s sunflowers and luffa, the last of the tomatoes (gah! they just won’t quit!), and the rhubarb.
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Tomorrow: chopping, freezing, cooking, and canning.
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Months from now: bellies full of homegrown garden goodness.
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Hello, fall. 👋 You’re long overdue and oh so Hello, fall. 👋 You’re long overdue and oh so welcome.
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This morning was the first I stayed in a long sleeve shirt to milk and didn’t have sweat dripping down my face.
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It’s the first the temperature has dipped below 60* (even though the humidity is a resilient 100% what with the rain, mist, and fog).
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Technically, our first frost date should have been this week, but Ohio’s holding out and it doesn’t look like that’s gonna happen for another two weeks at least.
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In any case, it finally (finally!) feels like fall and oh am I ever so here for it. So much so that once the must-do chores are done (yogourt, butter, beans and laundry), I fully intend to curl up on the couch with a cuppa and read.
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#fallonthefarm #hellofall #fall #fallleaves #fallscene #farmlife #farm #ohiofarm #smallfarmcharm #simplehappycountrylife #homesteadmama #home #ilovefall #october
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