Tomato Tart Plain and Simple
Savoury tarts are something that French cooks do just as well as those tempting sweet creations. This Tomato Tart made with homemade confit tomatoes is a breath of summer any time of the year. Of course, we all dream of those summer days when you can pick tomatoes in your garden, but even in the cooler months, the process of slow roasting (oven drying) tomatoes brings out the sweet flavours. I prepare these tomatoes three different ways (sliced, whole, or on the vine) depending on what is available.
Enjoy! We did.
Tomato Tart à la Provencal
Serve this savoury tart as a lunch dish with a crisp green salad, or as an appetizer with some rosé from Provence.
I make three variations of tomato confit depending on what tomatoes I have. You can use tomatoes on a vine for a beautiful presentation where you are serving the slow-cooked tomatoes as an accompaniment. If I have larger tomatoes then I slice and make tomato confit as I used in the tomato tart recipe.
Savory is a peppery herb there are both summer and winter varieties. Read more here.