Tomato Tart

Saturday, July 03, 2010

This is a recipe that I absolutely love to make in the summer because it reminds me of such wonderful summer memories.  I first made this tart a couple of years ago when I was in Paris for the summer.  Pauline had gone to the Dominican Republic for vacation, so I had the house to myself.  On the night before I was to leave and come back home, Pauline returned from her vacation.  I figured she would be hungry and tired after a long flight, so I made her dinner.  I had a lot of things to use up before I left France, so I threw together this tomato tart and boy was it a winner!  It is SO easy and takes very little effort.  I usually serve it up with a tossed green salad for a lovely and light summer meal.  

Tomato Tart

  • 1/2 package phyllo dough (I will sometimes use puff pastry, but phyllo dough is a little leaner on the waistline)
  • 1 small (15 oz) tub ricotta cheese (or 15 oz of homemade ricotta)
  • 2 cups swiss cheese (or emmenthal, or gruyere, or comte), shredded and divided
  • 1/2 cup parmesan cheese (of course I recommend Parmiggiano Reggiano), divided
  • 1 tbsp. herbes de provence
  • 2 large eggs
  • 1 tbsp. fresh basil, chopped
  • 2 roma tomatoes or vine tomatoes, sliced thinly
  • 1/2 stick butter, melted or 1/4 cup olive oil (you probably won't need all of this- I used olive oil tonight)
  • salt and pepper
Preheat oven to 350 degrees.  Spray a 13X9 inch baking dish generously with cooking spray.  Take the phyllo dough out of the package and carefully lay it out flat.  Place the first layer in the baking dish.  Carefully brush (using a pastry brush) the layer of phyllo with butter or olive oil, then carefully place the second layer on top.  Repeat until all of the layers have been added and brushed with butter or oil.  Set aside.  It is ok if the phyllo tears a little.  

  In a medium bowl, mix the ricotta, eggs, 1 cup of the swiss, 1/4 cup of the parmesan, herbes de provence, salt and pepper.  Pour the mixture into the baking dish on top of the phyllo and spread evenly.  Place tomatoes on top of the ricotta mixture.  

Sprinkle on the basil and top with the cheese.  

Add a sprinkling of extra herbes de provence if desired.  Serve warm or cold.  Tastes great cold the next day for lunch!

Bake for 35-40 minutes or until the pastry is and top of tart are golden brown.

Until next time, happy and HEALTHY cooking and EATING!



Yenta Mary said...

Oh, it's gorgeous!!!

frenchieliza said...

Why thank you!

blueskiesandgreenlights said...

That looks so divine!!! I'm hungry now thanks to you!!!

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