Summer Tomato Tart is one of my favorites! There is no better way to enjoy Jersey tomatoes. The original recipe calls for Asiago cheese but feel free to substitute with any cheese you desire. This time I used a combination of Stella® Fontinella®, distinctively sweet and creamy with a hint of sharpness, and Grand Cru® Original, an Alpine-style cheese. Both melt beautifully. Pair the finished tart with a light green salad.
1 Ready-to-bake 9″ pie crust
2 large or 3 small ripe Jersey tomatoes (beefsteak make a great substitute if necessary), sliced 1/4″ thick
2 tbsp olive oil
1 small onion, peeled and sliced into rings (I use Vidalia)
1/2 c. light heavy cream
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 c. grated Fontinella cheese
1/2 c. grated Grand Cru® Original cheese
Bake the pie crust according to the package directions for an empty pie shell. Cool on a rack while you make the filling.
For the filling, place tomato slices on paper towel lined plates for 5 minutes, flipping once. This will help absorb any excess moisture. In a large skillet, heat 1 tbsp of olive oil over med heat. Add onion and cook until golden brown. Transfer to a plate. Add the rest of the oil to the skillet and in batches, saute the tomato slices till just golden. Transfer to the plate with the onions.
Add the light heavy cream and garlic to the pan. Increase the heat and cook until the liquid is reduced by half. Season with salt and pepper. Add all of the Grand® Cru® and half of the Fontinella, Stir to combine.
Pour the reduced liquid into the pie shell. Top with the onions and tomatoes and sprinkle with the remaining Fontinella cheese.
Bake at 350° F until the tart is hot and the cheese is melted, about 10-15 min. Remove from oven, cool slightly, and enjoy!
Notes: I’ve also made this with Gruyère and a mix of Italian cheeses. The recipe probably serves about 4 people, but to be safe, I would make 2 if you’re having guests over. I always go back for seconds!