Tomato season has arrived in Texas! Usually, when tomato season arrives my thoughts automatically go to bruschetta and caprese salads. However, when I saw beautiful heirloom tomatoes at the farmer’s market this past weekend and remembered I also had some goat cheese I needed to use, I decided it was time to make a tomato tart. Not just any tomato tart though but a tomato, goat cheese, and caramelized onion tart.
This is a luscious way to enjoy the tomato bounty. Sweet, ripe tomatoes atop a bed of caramelized onions and creamy goat cheese – all baked in a flakey puff pastry shell. Oh my.
Variations for tomato tarts are endless. Some use a baked pastry shell, others use puff pastry. There are those where the tomatoes are baked and some that keep the tomatoes fresh. Cheese options range from ricotta to mozzarella.
After researching the possibilities, I settled on a simplified version of a recipe from Ina Garten (aka the Barefoot Contessa). Her recipe called for making individual sized tarts and used only one tomato. Since I had bought an abundance of tomatoes, I decided to be more generous with the tomatoes and make a full size tart for easy assembly.
How to not have a soggy tomato tart
One key step in making this tart is to drain the tomatoes by first sprinkling them with salt and then laying them out on paper towels for 3o minutes. This draws the excess moisture from the tomatoes so you don’t end up with a soggy tart.
Depending on your love of salt (I love it!) and how much salt you wipe off the tomatoes once they’ve drained, you may want to season them with more salt when assembling the tart.
You can make this tart be the star of your meal or be an elegant side dish. Either way, it’s worth a trip to the farmer’s market to find the season’s best tomatoes.