Martha Stewart’s Tomato Tart | Martha Bakes Recipes | Martha Stewart

cheese

🥗Healthier: nutritional yeast

💰Cheaper: ricotta

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and provides a similar flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Mix 2 cups of all-purpose flour, 1 teaspoon of sugar, and 3/4 teaspoon of salt in a food processor.

Cut in 1 stick of cold unsalted butter until incorporated.

Beat 1 egg and add it to the mixture, then blend.

Add 2-3 tablespoons of iced water, mixing until combined.

Wrap the dough in plastic wrap and chill for at least 30 minutes.

Prepare the tomatoes by making an 'X' on the bottom, then immerse them in boiling water for about 30 seconds.

Transfer the tomatoes to a bowl of ice water to cool and peel them.

Once peeled, cut off the top and squeeze out the seeds, then place the tomatoes on parchment paper.

Roast garlic by wrapping it in parchment with a little salt and olive oil, then bake it alongside the tomatoes at 275°F until soft.

Sprinkle olive oil, salt, pepper, and fresh thyme on the tomatoes before roasting them slowly.

Roll out the chilled pastry on a floured surface to fit a removable bottom tart pan.

Spray the tart pan lightly with cooking spray and place the pastry in it, reinforcing the sides by folding down the dough.

Dock the pastry with a fork to prevent bubbling, then line it with parchment paper and fill with lentils or weights.

Blind bake the crust in a preheated oven at 425°F for 10 minutes, then remove the weights and bake for an additional 5 minutes until browned.

Spread the roasted garlic over the bottom of the baked tart shell.

Sprinkle a layer of Comté cheese on top of the garlic, followed by the roasted tomatoes arranged tightly together.

Add more salt, pepper, and top with 10 ounces of grated corn cheese.

Bake the tart in a preheated oven at 375°F until the cheese is melted and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens