Columbus Foodie

After trying the delicious heirloom tomato tart from Sassafras Bakery two weeks in a row, I wanted to try my hand at making one myself. Armed with this recipe from Chez Pim to start with, I made one of my own. I stayed true to the recipe the first time around:

The next couple of times I made it, I blind baked the tart crust first, and then laid down a layer of fontina cheese and the tomatoes, sprinkled it with some parmesan shreds, and then baked it for a half hour or so until everything was bubbling. So, so delicious served in wedges and dressed with some really good olive oil and balsamic glaze.

I’m submitting this tart to be part of the Savory Pies event, hosted by Kopiaste.