Learn how to make this easy tomato tart. A few days ago I was standing out in my garden and noticed the very first red tomatoes ripening in the sun. I stood there for a while pondering whether I should just eat them raw sprinkled with flake salt or bring them inside and make something.
The best thing about tomato tarts is they are very forgiving and can be modified easily based on what you have on hand. I have baked this tart with slices of tangy goat cheese or even shredded gruyere cheese sprinkled over. Or even pulled the hot tart out of my oven and dropped a ball of creamy burrata right on top.
For a recipe for a Preovencale Tomato Tart: https://www.simplefrenchcooking.com/recipe-entry/tomato-tart
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