Savoury tomato tart

There is no doubt that in summer the undisputed star of the vegetable garden is the tomato. It is at its best and gives us its finest flavor. Perfect for salads, in cold soups like gazpacho or salmorejo, in this savory tomato tart it takes center stage, just as it does in many Mediterranean vegetable cocas. 

This time, the savory tomato pie I’m sharing with you starts with a typical recipe from the southern United States. A traditional Southern tart that is a true gem for enjoying all the virtues of ripe tomatoes in summer. The combination of its flavor with fresh herbs, cheese, and the rest of the ingredients gives a very aromatic and tasty result. 

In addition, like most savory tarts, it has the advantage that it can be made ahead of time. Once we take it out of the oven, it needs to rest and cool so the flavors can settle. We can make it before heading to the beach or spending the morning at the pool, or take it with us for lunch when we go on a picnic. 

Here is the recipe for the savory tomato tart. I encourage you to make it; you’ll see that the result is truly delicious. 

Ingredients

• 1 sheet of puff pastry or shortcrust pastry  
• 450 g of tomatoes (approximately 2 large tomatoes)
• 120 g of mayonnaise
• 1 whole egg
• 1 egg yolk
• 115 g of grated aged cheddar cheese
• 110 g of crumbled feta cheese
• 25 g of grated Parmesan cheese
• 5 g of Dijon mustard
• 1/2 teaspoon of salt
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of smoked paprika
• A pinch of freshly ground black pepper
• 1 tablespoon of sriracha sauce (approx. 15 ml) 
• 2 tablespoons of chopped fresh dill 
• 1 tablespoon of chopped fresh chives

Preparation

1. Wash and cut the tomatoes into not-too-thick slices (about half a cm). Place the slices on a tray lined with kitchen paper. Season to taste and let them rest and release excess moisture for about 30 minutes. 
2. Preheat the oven to 220º C.
3. Lightly dust the work surface. Lay out the sheet of dough and, if necessary, roll it out with a rolling pin until it is about 3 mm thick.
4. Grease the fluted cast iron pie pan by Lodge and place the dough in it. Let the edges hang over by about 2-3 cm so you can fold them and press the dough onto the pan to shape it. Sprinkle a little cornmeal over the dough so it absorbs some of the tomatoes’ moisture and does not soften the tart base too much. 
5. In a bowl, add the mayonnaise, whole egg, yolk, cheeses, mustard, hot sauce, spices, and chopped fresh herbs. Mix all the ingredients until combined and smooth. Set aside.
6. Pat the tomatoes dry with kitchen paper and place a few slices on the tart base, covering it with about a third of the slices. 
7. Spread half of the cheese mixture on top.
8. Cover with another layer of tomatoes, add the rest of the mixture, and top with the remaining tomato slices to form a final layer.
9. Bake the tart in the oven for 20 minutes at 220º C.
10. After the 20 minutes, lower the oven temperature to 190º C and bake for another 20 minutes, covering the tart with a sheet of aluminum foil or baking paper. If possible, make sure the paper does not touch the tomatoes.
11. Once the time is up, remove the sheet of paper and bake the tart for 5 more minutes.
12. Take the tart out of the oven and let it cool on a wire rack for at least 1 hour before serving.