Tomato season is on its way out – until next time! – so let’s make sure to enjoy these beauties while we can. Sometimes, these are known as “ugly tomatoes,” but I don’t think there is anything ugly about them at all! They look real and really delicious, as does this tomato tart.
This tomato tart recipe really makes the most of both the tomatoes’ sweetness and their acidity, pairing it against a strong mustard and a mellow and melty cheese, such as French Emmental. It’s such a great bite.
I hope you enjoy these colors of late summer, perhaps, with that last glass of rosé.
- 3 large ripe tomatoes, thickly sliced
- 2 tablespoons mustard
- 1 cup grated Emmental cheese
- 0.5 teaspoon black sesame seeds, toasted
- salt, pepper
- olive oil
- storebought filo pastry, defrosted
- Preheat oven to 375F. Line a shallow pie plate with parchment paper and brush with olive oil. Layer sheets of filo sheets (about 10-15, for reference) in the pie plate.
- Spoon and spread half of the mustard on the bottom of the filo pastry. Add a handful of the cheese, then layer the tomato slices on top. Repeat one more time. Top with remaining cheese, season with salt and pepper and toasted sesame seeds.
- Bake in the oven about 25-30 minutes until the pastry is crisp, the cheese is melted, and the tomatoes are cooked but still hold their shape.
This is a rustic recipe so, no need to get particular about the tomato slices. Keep them pretty thick so that they still hold their shape once baked, and layer them in pretty circles, keeping your tart as colorful as can be.
Serve sliced, warm or cold.