Tomato, basil, and kale tart

Wandering around the garden the other day, I noticed not only were my tomatoes beautifully ripe but my basil was desperate for a pruning.  So I picked the basil, plucked the tomatoes, and snapped off a few kale leaves.

Fresh tomatoes, basil, and baby kale from the garden.

Fresh tomatoes, basil, and baby kale from the garden.

Instead of making a traditional pizza, I decided to make a tomato tart.

I made pate brisee (Martha’s recipe except without the sugar).

Next, I caramelized two onions and added a few cloves of garlic.  Let this cool for a little while otherwise it may start to melt the butter in your pastry.

Once cooled, spread the onion out in the cold, uncooked tart shell, then sprinkle with parmesan.

It’s time to layer on the veg!  Really, you can add any veg you want  – this crust is pretty good at standing up to a bit of liquid.

Bake in a preheated oven at 425degrees for about 30 minutes.  Check at about 20 minutes – if your tart is starting to get too toasty, drop the temp down to 400degrees and cover with foil for the last 5-10 minutes.

Baked tomato tart

Baked tomato tart