Welcome to our recipe series blog hop ~ the Ultimate Recipe Challenge ~ and this time we’re sharing all things tomato! This challenge came at a good time for me, as I always enjoy the group sharing, and I needed a push on the blog front. I’ve had this recipe for a while and this was a great way to give it a spin. And the best part is it works for a quick meal, or as a party plate, and I bet you have the ingredients in the fridge right now!
Unless it is truly tomato season, for most of my cooking I use Roma tomatoes or organic grape tomatoes, which are always available at my grocery and keep well on the counter. During tomato season, I try to buy local varieties. Bluwatermom always grows a few tomato vines and cherry tomato plants in her backyard, and shares with everyone in the neighborhood. Can’t get more local than that!
This recipe will work for individual tarts or a small/medium-sized tart shell. I don’t recommend a regular 9″ pie shell as it gets mushy at that size. The individual tarts are best in my opinion, as they have the right balance of textures. Plus I can pull out as many tart shells as I need from the freezer – from 2 to 20 – fill them and bake them off in minimal time.
For this quick meal, I made 4 tarts and canape style BLTs for fun. Because, who doesn’t love a BLT! The tart recipe is below. For the canape style sandwiches, I cut rounds of toasted bread and piled them with chopped bacon, lettuce and tomatoes, mixed with a dollop of mayo ~ and more bacon on top, of course.
savory tomato tarts ~
Pre-heat oven to 350 degrees –
1 – 2 medium-sized tart shells OR
4 – 12 mini-tart shells (this recipe does not work well for a 9” pie shell)
adjust the filling and topping amounts based on number/size of shells
1 cup diced grape tomatoes – or 8 oz can diced tomatoes – drained very well
1/4 cup red onion, finely diced
4 sprigs fresh basil, diced
1/4 teaspoon Italian seasoning (I use Penzey’s Italian seasoning)
mix to blend
3/4 cup mayo
1⁄2 cup sour cream
1 cup shredded cheddar cheese
mix to blend
Directions: I sprinkle some grated cheese in the bottom of the tart shell to prevent soggy bottom syndrome. Then fill the shell 3/4 full with the tomato, onion, basil, seasoning mix. Spread the mayo, sour cream and cheese mix over the top. I sprinkle a little more cheese over the top. Bake in a 350 degree pre-heated oven for 25-30 minutes, until bubbling and golden on top. Allow to cool before serving. Serves best just slightly warm or at room temp. Delicious with soup, salad, as a side, or on a party plate. Enjoy!
Oh, yum! I always use Roma for everything. This recipe sounds divine and easy to do. Thanks, Bobbi.
Ali B says
I love the idea of little individual tarts. I make a similar recipe with a large pie and I’m the only one that eats it and most of it goes to waste. I’ll try these this summer!