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I know we’re at the end of Tomato season, but I really wanted to share this recipe for a Tomato Baguette Tart. It’s the perfect way to use up the last of those garden tomatoes. And with fall just around the corner (sorry to break it to you), it also makes a great addition to your fall soup menu.
Besides being really tasty, the best part about this “tart” is it’s actually only sliced tomatoes and bread that’s baked in tart pan. The bulk of the work is in the slicing and chopping. The good news is, once you’ve got those steps down all you need to do is alternate the bread and tomatoes in a circular pattern, season and bake.
It’s almost like a next level garlic bread. Be warned, you might not be able to eat just one. In addition to the parmesan cheese you could also sprinkle crispy bacon or prosciutto bits over the top as well.
One tip I have is to really let the parmesan and mozzarella cheese melt before removing from the oven. The cheese is what really binds the whole dish together. I was trying to keep this a little more figure friendly and might have been a little stingy on the cheese. Bumping up the amount of mozzarella cheese another 1/4 cup might not be so bad.
This recipe could not be simpler and even though it’s a little late in tomato season, this dish is definitely a winner all year round. Make sure to let me know if you try it and what you think.
*This post was inspired by a recipe I saw in Cuisine at Home Magazine.
Parmesan Tomato Baguette Tart
- 1 Loaf Baguette
- 4 Heirloom Tomatoes
- 1/4 cup Parmesan cheese Shredded/grated
- 1/4 cup Mozzarella Cheese Shredded
- 2 Tbsp. butter Melted
- 1 tsp. garlic powder
- Handful of fresh Basil Chopped
- Salt & Pepper to taste
- Preheat Oven 425 degrees F. Slice Baguette and heirloom tomatoes into 1/4" rounds.
- Melt butter. Add Garlic powder, S&P to melted butter. Brush butter on one side of the bread slices.
- Season cut tomatoes with s&P. Grease a round 9" tart pan. Begin layering the tomatoes and bread in an alternating pattern all around the pan. Sprinkle on Parmesan and mozzarella cheeses with fresh basil. Pour any remaining butter over the bread and tomatoes. Bake for 25 minutes or until golden browned and cheese melts.