sounds like pizza or flat bread but wait, there’s more! i have a brand new tart pan that i’m dying to break in. i tell myself that tarts are eggy and creamy and that what i’m thinking is insane, but i can’t stop myself.
Heirloom Tomato Tart
4-6 ounces fresh mozzarella cheese, cut into thin slices
4 ounces fresh white or cremini baby button mushrooms, sliced thin
4 ounces cherry heirloom tomatoes, cut into ¼ inch slices
2 tablespoons grana padano cheese, grated
salt and pepper to taste
- Preheat oven to 400°F. with a thin baking sheet set on the center rack.
- Prebake tart shell in a 9 or 10 inch tart pan for 8 minutes until golden, set aside to cool while prepping tart filling.
- Salt and pepper the base of the tart shell, then start by layering the entire bottom of the shell with the cheese slices; next layer in the mushroom slices; ending with a layer of the sliced tomatoes. Lightly salt and pepper the tomato layer and then cover the layer of tomatoes with the grated cheese.
- Bake with the tart pan set on the pre-heated baking sheet in the oven for 15 to 20 minutes, or until tomatoes are wilted and pastry is golden. Finish browning the top under the broiler for a minute or two. Transfer tart in pan to a rack and cool to warm or room temperature. Remove rim before serving.