Summer Tomato Tart

One of my most popular cooking courses I offered during my 15-years of operating our business was Sweet and Savory Pies. This fun day-long course featured 8 pies made from scratch, plus making 3 types of pastry dough. Throughout the years, two pies stood out from the others in terms of popularity with the participants – quiche and tomato tart.

Now, admittedly, I never made a tomato tart until we began preparing for the first course. Then, I ran across David Lebovitz’s recipe from his popular blog, made a few adaptations to his recipe and a star was born!

I’ve since discovered Mr. Lebovitz has posted a second tomato tart recipe that is somewhat similar to the creation I came up with when converting his original recipe. Of course my version is vegan and his is…well…not so much!

You can make this pie in stages if you are pressed for time during the week and want to serve it for a weekend brunch or light dinner. Make your dough and keep it frozen – it will happily stay frozen for a few months, and simply defrost it overnight in the refrigerator. You can complete the blind-baking portion of the recipe up to 2 days in advance. You can also roast your tomatoes 2-3 days in advance (keep them refrigerated after cooking) and make your herbed ricotta mix 2 days ahead (also keep refrigerated). Completing the pie after the initial work is simple and only takes about 25 minutes to finish baking.

Yield: makes one round 20-cm (8-inch) pie, or one 35 X 13-cm (16 X 6-inch)

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