Tomato Tart

Like most other Wisconsinites who have a garden, we had an abundance of tomatoes recently (even in spite of our diseased plants).

Cover via AmazonA while back, Melissa found an America's Test Kitchen recipe for a Tomato Tart in the "America's Test Kitchen Family Baking Book." She filed that away until recently, when our bounty of tomatoes was ready to be used up.

The tart was really good, and it was the first time either of us had tried to make such a dish. The Parmesan, mozzarella and ricotta provided a nice balance to the plum tomatoes. But there were a few nits to pick.

For one, the dough did not turn out quite right; it was patchy and crumbled a bit too much. Also, Melissa found that it was a bit more cumbersome to make than the recipe suggests (although not prohibitively so). Still, the book labels the recipe as "great for beginners," and we felt that was not quite true.

It's definitely a recipe you should try if you have an abundance of tomatoes. Just expect a bit more fuss than the book suggests.