Tomato tart from The Pioneer Woman Cooks - Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 258) by Ree Drummond

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Monterey Jack cheese for Fontina.

  • averythingcooks on July 14, 2018

    With a mound of grape tomatoes & basil to use, I did an EYB recipe search for a tomato tart. There were LOTS to choose from but because I also had a lump of pie dough in the fridge to use up (rather than the frequently called for puff pastry), I went with a smaller version of this one. I rolled out the pastry as thin as I could (as instructed) and chose a suitable sized removable bottom tart pan from my collection. I scaled the ingredients to fit that pan and the only changes I made were that I quartered my tomatoes (personal preference over leaving them whole) and added a drizzle of balsamic syrup with the basil at the end. The caramelized onions were a delicious addition over the cheese layer and the oven temp / timing resulted in a crisp and flaky crust with no prebaking. This will be made again!

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