Nothing is better than a vine-ripened tomato. Whether homegrown or from a produce stand, they’re so good you can eat them like peaches. When the end of fresh tomato season approaches, I find myself needing a daily dose. What could be better than thick slices of tomato, seasoned with salt and pepper, stacked between mayonnaise-coated white bread?
But when the tomatoes are this good I make a Tomato Tart. The recipe stays tucked away all year, waiting for the perfect end-of-summer tomatoes. This is no sweet, dessert pie, but something savory and special - the perfect dish for a light supper or end-of-summer luncheon.
A prepared pie crust is fitted into a tart pan, then is layered with sliced tomatoes. The tomatoes are seasoned with salt, pepper and oregano, and are spread with a mixture of shredded cheddar and mayonnaise. The tart bakes for 45 minutes in a 375-degree oven, and can be served hot or at room temperature. With a delicious Tomato Tart as the centerpiece, muffins and a fruit salad are all you’ll need to complete your meal.
- 1 ready-made pie crust (1/2 package)
- 3 large tomatoes, peeled and sliced
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1 cup shredded sharp cheddar cheese
- 1 cup mayonnaise
Preheat oven to 375 degrees F. Fit pie crust into a tart pan with removable bottom. Place tomato slices over the crust and season with salt, pepper and oregano. Combine cheese and mayonnaise in a bowl and spread over the tomatoes. Bake for 45 minutes.
Makes 1 tart.
