Fresh Tomato Tart

13 Sep

Tomato season is here people! You can bet I have one happy husband over here. I think he could probably live on tomatoes alone (at least he’d have a healthy prostate HA!). Anyway, if you’re looking for a unique way to use up all those tomatoes, give this recipe a shot. I did tweak the original just a bit… I used a frozen pie shell (yes I’m lazy. It was a weeknight and I hate making pie crust) and waited until after the tart was cooked to sprinkle on the basil (I prefer my fresh herbs raw or lightly cooked, esp. basil). Anyway, I thought this turned out delicious and so beautiful, especially with my yellow heirloom tomatoes. And Seth heartily agreed.

Go to Recipe


2 Responses to “Fresh Tomato Tart”

  1. Savory Simple September 13, 2011 at 6:37 am #

    The colors are so vibrant! It looks delicious!

  2. Rufus' Food and Spirits Guide September 13, 2011 at 7:41 am #

    That fresh basil looks delicious and there’s no shame in using a premade shell. Love how this turned out for you. Thanks for the link back.

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