This tomato tart is made with a potato crust and topped with feta cheese, fresh herbs, and a balsamic drizzle making it a light and delicious summer dish!
We have been very lucky with our garden again this year! We now have more zucchini, peppers, and tomatoes than we know what to with them. Unfortunately, most of the people I know with gardens are growing the same fruits and veggies. That’s making it pretty hard to find people to share our overwhelming bounty with!
Our tomato plants have produced quite the abundance of beautiful, red Jersey tomatoes that are now covering our windowsill and kitchen counter. This past week, I have begun canning my own crushed tomato sauce (among other things!). But there’s nothing like that first bite into a fresh and juicy, garden tomato!
My go-to tomato recipe is usually an Italian Caprese salad or sliced tomato salad with basil, olive oil, and red vinegar, but I was recently reminded of a potato crusted tomato tart that I had made last summer. It was easy to put together and a great way to use up some of our tomatoes!
- Non-stick cooking spray
- 2-3 medium Russet potatoes, sliced thin
- 5 medium tomatoes, sliced thin
- Approximately 1/4 cup, or more, crumbled goat cheese
- 1 sprig each, fresh basil and thyme
- Balsamic glaze
- Preheat oven to 350º and prepare a tart pan with non-stick cooking spray.
- Lay potato slices out on a baking sheet or large cutting board and sprinkle with salt. Cover potatoes with a paper towel and let sit for about 20 minutes.
- Dab moisture from potatoes with a clean paper towels and begin lining tart pan.
- Fill the bottom of the tart pan with the potato slices.
- Bake potatoes for about 30 minutes.
- Remove tart pan from oven, then top the potatoes with slices of tomato.
- Add basil and thyme, then sprinkle feta cheese over the top of the tart.
- Place the tart back in the oven for another 30-45 minutes or until cheese has started to turn golden brown.
- Drizzle with balsamic glaze and serve warm.
This dish was more like healthy tomato-topped scalloped potatoes (minus the deliciously cheesy cream sauce, of course) than a tart, but it’s another great way to use all of those summer tomatoes taking up counter space! This is a perfect dish to drizzle with delicious balsamic glaze before serving since the tomatoes sweeten as they bake.
This tomato tart was light enough to serve as a side dish, but satisfying enough to eat as a leftover meal the next day. Just warm it up in the oven at 350º again, then enjoy!
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