Every kind of tomato tart, with a semolina crust

Every kind of tomato tart

Is there any anxiety in life more pleasant than that of having too many tomatoes? I think not! I look forward to this moment all year long. I went to the CSA last week and picked the beautiful little golden tomatoes, the tiny bright orange tomatoes, the big green sauce tomatoes. The next morning we picked up our CSA box and … even MORE TOMATOES! My counter is overflowing with tomatoes, the garden is overgrown with basil, and I’m overjoyed at the over abundance. Isaac dispatched the cherry tomatoes in no time – he eats them like candy. I have so many fiendish plans for the rest of the tomatoes. Be warned, I’ll be pelting you with tomato recipes all week!

Fresh tomato tart

The tomatoes are so pretty, in all their various shapes and sizes and colors, that the first thing I wanted to make was a simple tart to showcase them in all their glory. The wondrous trinity of tomatoes, mozzarella and basil is combined here, elegantly packed into a crunchy semolina crust. I kept everything very simple and spare, so that the tomatoes themselves would really shine. They’re lovely here – cooked long enough to be soft and juicy, but not so long that they’re mushy. You can taste the subtle difference in each type of tomato in every bite of this tart. This tart was a breeze to put together. I made the crust before work, and it cooked in about half an hour. Simple, quick, pretty, and delicious. And gone! We ate the whole thing in one sitting.

Here’s Freddy McKay with Love is a Treasure. And so are september tomatoes! (I love this song!)

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