Italian Countryside Tomato Tart

This stunning rustic tart will take you right to the hillsides of Tuscany. It's the perfect centerpiece of aperitivo hour or a stunning side dish. Best of all, you can enjoy it year-round with canned datterini tomatoes - they're virtually indiscernible from fresh Italian cherry tomatoes, and they caramelize beautifully in this dish.

There's something undeniably magical about a tart that marries tender, flaky puff pastry with sun-ripened heirloom tomatoes and creamy ricotta, allowing every bite to transport you to the rustic countryside of Italy. This delightful Rustic Italian Baked Tomato Tart truly lets you savor the flavors of Italy, bursting with garden-fresh heirloom tomatoes that add pops of red, orange, and yellow. Season the tomato slices with pepper and drizzle with the remaining 2 tablespoons olive oil.

Sprinkle the grated cheese mixture over the tomatoes, return the tart to the oven and bake until the cheese is light golden brown, about 15 minutes. Serve warm, decorated with a sprig of fresh oregano. This rustic tomato tart was inspired by the Tuscan countryside.

Pair it with a dry white wine and a warm summer evening ️ Tap the link for this member exclusive recipe! Top with half of tomato slices. Repeat procedure with remaining mozzarella, prosciutto, and tomatoes.

Pour milk mixture over tomatoes; bake at 400° for 10 minutes. Reduce oven temperature to 325° (do not remove tart from oven); bake an additional 35 minutes or until set. Cool 10 minutes before serving.

Sprinkle with basil. Cut into wedges. The easy italian recipe for the best tomato cake ever.

Country Tomato Tart Video If everlasting summer is your vibe, this countryside tomato tart may be calling your name. Make it with fresh tomatoes, or sub in for our canned datterini from Italy: naturally sugar. Arrange the tomato slices on the pastry, overlapping to cover, leaving the border bare.

Sprinkle the tomatoes with some salt and pepper. Scatter the minced basil over the tart, then drizzle with 2 teaspoons of extra virgin olive oil. Scatter the remaining Parmesan cheese on top.

Bake for about 25 minutes, or until golden brown. This Rustic Italian Baked Tomato Tart showcases vibrant heirloom tomatoes nestled in a rich ricotta filling atop flaky puff pastry, making every bite a burst of fresh, savory goodness. Directions Preheat the oven to 400°F.

Roll the pastry to fit a 9 or 10 inch pie or tart pan or rectangular half sheet pan; refrigerate. Heat 1 teaspoon of olive oil in a sauté pan and cook the prosciutto or speck until lightly brown; transfer to a bowl. Add 2 tablespoons of the olive oil to the pan and cook the leeks until soft; transfer to the bowl with the prosciutto Spread the cheese over.