Lately we’ve been enjoying going to the Farmer’s Markets in Chico. I’ve been eyeing those little colorful baskets of red, orange, and yellow cherry tomatoes. After the market I knew I wanted to try making a tomato tart.
Since I don’t own a tart pan, I made mini rustic tomato tarts, which don’t require a pan. I filled these little tarts with all sorts of goodness- mozzarella, the tomatoes, a little olive oil, basil, goat cheese.
They tasted wonderful. The crispness of the center of the tart matched the thick edges. The sweetness of the tomatoes on the first bite was just heavenly.
One of the reasons I made these as mini tarts was because I thought these would be great a great lunch to bring to work. Just reheat in a toaster oven and enjoy all over again! They’d also make a good appetizer or side.
I’m definitely making these or some variation of them again soon!
Mini Rustic Tomato Tarts
Makes 4 Mini Tarts
8 oz. fresh mozzarella, sliced
Ripe cherry tomatoes
Salt and pepper
1 tbsp. extra-virgin olive oil
Freshly grated Parmesan cheese
1-2 tbsp. minced fresh basil
1 1/2 cups flour
4 1/2 ounces butter, chilled, cut into cubes
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water
1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.
2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water.
3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter. Separate the dough into four equal portions and roll into a thin circle. Transfer the dough to a prepared baking sheet before you fill, it’s very hard to move if you fill before.
4. Preheat the oven to 425F degrees.
5. Arrange the mozzarella cheese over the dough leaving an inch border. Slice the tomatoes and arrange them over the cheese in a single, even layer. Brush the olive oil over the top and season with salt and pepper. Sprinkle with some chopped fresh herbs and add a few chunks of goat cheese and a sprinkling of parmesan cheese.
6. Gather the edges when you’re done, to envelope the filling. Then brush the dough with an egg wash.
7. Bake the tart for 20-25 minutes or so, until the dough lightly browned and the tomatoes are tender. Wait 5 minutes until cooled and garnish with fresh basil.