It’s time to pull out one of my all-time favorite recipes. This tart is so good it defies description. The filling is exceedingly simple to make, and the results are unbelievably delicious. It’s light and savory, but the carrots and homegrown tomatoes give it a hint of sweetness.
I’ve used a good-quality frozen whole wheat pie crust when I was in a hurry, and the pie was wonderful. But if you have the time and inclination, making a tart crust is well worth the effort. If you make your crust from scratch and use a tart pan, be sure to place the pan on a baking sheet when you bake your pie so that the pan doesn’t come apart when you pull it out of the oven.
Here’s a link for the tart crust I’ve made. For a savory pie like this one, I omit the orange and lemon zest. In case you’ve never used a tart pan, here’s a video that shows how to remove the rim and serve your tart.
Tender Tomato Tart
from Vegetarian Cooking for Everyone by Deborah Madison
2 T olive oil
2 small celery ribs
1 carrot, finely diced
1-1/2 pounds ripe tomatoes, coarsely chopped
1 onion, finely diced
1 garlic clove, minced
2 T chopped parsley
5 large basil leaves
Tart pastry or pie crust
Salt and freshly milled pepper
3 eggs, well beaten
Warm the oil in a heavy pot, add the vegetables and herbs, and stew covered, over low heat for 1 hour. Occasionally give the pot a stir to make sure nothing is sticking, adding a few tablespoons water if hte pot seems dry. Pass the vegetables though a food mill or puree. While they’re cooking, prepare the pastry or pie crust, line a 9-inch tart or pie pan, and prebake at 400° for 15-25 minutes or until lightly colored.
Season the puree with 1/2 teaspoon salt and a little pepper. Stir in the eggs and taste for salt. Pour the filing into the shell and bake until it appears set and a cake tester comes out clean, 25 to 35 minutes. Let cool for 10 minutes before serving.