It’s Summer and the tomatoes are finally starting to come in at the Ely Hilltop garden. One of my favorite ways to have tomatoes is in the classic tomato tart. There are many ways to make your tart. How about goat cheese topped or parmesan studded. Gruyere and Dijon Mustard are the basics for the Classic French tart and in the south, you often find the double-crust pie version.
Whatever version you try – make sure you make a tomato tart or pie this season. Here are a few of my favorite tomato recipes:
- The Classic tomato pie with Dijon Mustard slathered across the bottom to create a barrier for all those tomato juices from making the bottom crust soggy.
- The “Americanized” tomato pie with mayonnaise and filled with Cheddar cheese to make it rich and creamy.
- The Goat Cheese topped pie that ends with creamy goat cheese medallions on the top of the tart in the Classic Perisian recipe from David Lebovitz.
- The “Southern” Double Crust pie that makes you feel like you pulled up a seat in Paula Dean’s kitchen.
- The holy grail of tomato pies with Onions, Bacon, Basil and of course garden ripe tomato and cheese swaddled in a double crust