This tart is made from tomatoes, the best seasonal vegetable at this time of the year. When baked, tomato tarts are ...

Fresh Tomato Tart. Serves: 6 / Prep time: 30 minutes / Total time: 1 hour 15 minutes 1½ pounds ripe but firm regular or heirloom tomatoes (about 4 medium) Favorite dough for a 9-inch single-crust ...

Tomato slices, sweet and juicy, abound throughout the tart, suspended in an airy egg custard that’s speckled with fragrant basil and fresh oregano.

How to Make an Easy Tomato Tart Step 1 : Preheat your oven: Set your oven to 375°F (190°C). Step 2: Prepare the base: In a small bowl, mix the Greek yogurt, honey, and Dijon mustard until well ...

When Aliza Kilburn has time to cook, she loves to make an especially easy Tomato Tart using fresh local goat cheese. Parisian chef and blogger David Lebovitz’s recipe calls for brushing the ...

This Tomato and Goat Cheese Tart recipe lets summer tomatoes shine, and also features fresh basil, another seasonal favorite. Serve the tart with a side salad and white wine.

1. Lightly brush a 12-inch round metal tart pan with olive oil. 2. Make the dough: Mix the warm water, olive oil and yeast in a small bowl until completely incorporated.

Grill the tomato halves and vine tomatoes on the barbecue, or roast in the oven for 8–10 minutes until softened and charred. Set aside. Heat the olive oil in a medium saucepan and sweat the garlic.

Return the tarts to the oven and warm for 3 to 4 minutes. Serve immediately. Recipe from Tomato: A Fresh-From-the-Vine Cookbook by Lawrence Davis-Hollander/Storey Publishing, 2011.

They believe the sweet-tart yet meaty taste of a farm-fresh tomato in peak season would be muted by cooking, and masked by other flavors in the pot.

This season's tomatoes were a bit inconsistent and came late in my neck of the woods. But as summer wanes, tomatoes are still rolling in at a good clip. Nothing beats a homegrown Michigan tomato ...