Tomato Cheese Tart

This tart puts tomatoes and cheese front and center with nothing to distract from either. A pound of shredded provolone lines the bottom of a blind-baked pastry shell, thick tomato slices layer on top, and basil and Parmesan get scattered over everything before a drizzle of olive oil and a stint in the oven.

Salting and draining the tomato slices for 30 minutes before assembly is the step that makes or breaks this tart. Skip it and the excess moisture turns the pastry soggy. That half hour draws out the water and concentrates the tomato flavor at the same time.

Brushing the baked shell with beaten egg white creates a moisture barrier between the crust and the cheese. It’s a small step that keeps the bottom of the tart crisp even after 30 minutes of baking with wet toppings on it.

Kitchen Tips

• Blind bake with pastry weights until lightly browned; an underbaked shell can’t hold up to the fillings
• Use ripe summer tomatoes for the best flavor; winter tomatoes lack the sweetness this simple tart needs
• Slice tomatoes a full ½ inch thick so they hold their shape during baking
• Serve immediately; the crust softens as it sits

Variations

• Layer in sliced fresh mozzarella instead of provolone for a Caprese-style tart
• Add thinly sliced red onion between the cheese and tomatoes
• Scatter Kalamata olives and capers on top for a Mediterranean twist