a peek into my fridge reveals itty bitty heirloom tomatoes, some fresh mozzarella, baby button mushrooms and leftover olive oil pastry dough.

it

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.

i blind bake a tart shell and then i start slicing with abandon. i can see the finished tart in my mind’s eye, layers of cheese and mushrooms and tomatoes. simplicity, itself!

Heirloom Tomato Tart

Ingredients 

Filling

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

Tart shell

Tart shell made with olive oil pastry dough or pate brisee (click through for recipes)

Method 

1. Preheat oven to 400°F. with a thin baking sheet set on the center rack.
2. Prebake tart shell in a 9 or 10 inch tart pan for 8 minutes until golden, set aside to cool while prepping tart filling.
3. 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.
4. 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.