While visiting my family in Michigan this week, there is also A LOT of fun food experiences happening! Between my mother-in-law making my husband’s favorite toasted tomato sandwich…..that can ONLY be made correctly by his mom… AND my mom making me the best meal EVER, venison Swiss steak…..AMAZING I say! This trip pretty much ROCKS!
When we were enjoying a lovely lunch with a friend in Detroit, she gave us a bag full of happiness. Thank you to Food Field a urban farm in Detroit for sharing such gorgeous tomatoes with my family! I have never had such an amazing assortment of different tomatoes, and the colors were beyond beautiful!
If you live in the Detroit area, I hope you take a moment to stop by Food Field and pick up some delicious fresh produce. Food Field’s mission is to revitalize Detroit by building a community-based business of local, affordable produce. You can follow Food Field on Facebook here.
When my friend gave us the bag of happiness, my mind immediately starting wandering. I have said FOREVER I want to make a tomato and cheese tart. I guess it is all about timing, because this tart was the prettiest thing I have ever made. The colors of each tomato were so unique and beautiful!
To make the tart even better, if that is even possible… My mother-in-law had thyme and basil growing like crazy in her herb garden…..BONUS!
By now you have probably figured out that at CafeTerraBlog, most recipes are interchangeable. This recipe was created from a mix of recipes I looked at, and then used what we had in the house. There are no exact ways to make a tomato and cheese tart, it is about your favorite cheese, favorite herb, and maybe even your favorite spices. Have fun, and enjoy the delicious treat with a local Detroit flare!
Fresh just off the vine tomato tart with a lot of cheesy happiness!
20 minsPrep Time
25 minsCook Time
Preheat oven to 425 degrees Fahrenheit.
Spread out prepared pie crust dough in tart pan.
In small fry pan, on medium heat, saute onions and garlic with salt and pepper. Place cooked onions and garlic in bottom of tart pan on top of pie crust.
Sprinkle cheese on top of onion mixture.
Then lay out sliced tomatoes, as many as you want.
Sprinkle fresh herbs around top of tart.
Bake for 25-30 minutes depending on oven.
This dinner was beyond pretty, it tasted OH MY, AMAZING! All this time I wanted make the lovely savory treat…..it was SOOOO worth the wait! I look forward to trying a tomato and cheese tart with goat cheese next, I can only imagine the flavors are out of this world!
For the next post at CafeTerra, I have a wonderful guest post from a food blogger I adore. Get ready for CafeTerra to start feeling like Fall, Kitchen Riffs will be starting the Fall frenzy off with a delicious soup recipe! Also, I look forward to sharing more of my fun happenings next week while I visited gorgeous Michigan!
Have you made a homemade tomato and cheese tart before? What cheese do you like to use in your tart?