Heirloom Tomato Tart

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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:

Heirloom Tomato Tart

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.

4 thoughts on “Heirloom Tomato Tart

  1. Thanks for contributing to the Savory Pies event. I am glad that through this event I get to meet some more people around the world through our mutual love for food. You have a lovely blog which I shall make sure to visit you often. Your pie looks delicious and it seems that “tomato” is the star of the pies.

  2. 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.

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