The tart is easy because it's just puffed pastry, tomatoes, herbs and Parmesan cheese. One time I used fresh basil, another Italian Seasoning - most anything works.
My favorite is the Tomato Pie with Sour Cream Pastry. It is best with regular sour cream (not light) and tomatoes in the peak of tomato season. I made one last week; it was good, but not as amazing as the tomatoes that were summer rich and juicy. I bought the larger tomatoes and used our grape, cherry, and Roma tomatoes that we grew. The best one, of course, was the one I made with tomatoes straight from my Dad's garden in August when we were in Pennsylvania. So very delicious!
Both crusts are pre-baked for 5-13 minutes. The main different between the two is that the pie has a topping of mayonnaise, Parmesan cheese, and spices. The pie takes about 35 minutes to bake once assembled, whereas the tart is only 10-15.
The sour cream crust is pretty simple, I mixed it as much as I could with a dough whisk, and then kneaded it by hand the rest of the way. It needs to be refrigerated for awhile, so I wrapped it in plastic wrap and refrigerated for 30 minutes to 4 hours depending on the day. The crusts always looked so nice going into the oven, but then took on a life of their own. So, don't be disappointed if they come out a lot different than when they went into the oven; the flavor is still wonderful!
To save myself a lot of time, I am just going to provide the links for the recipes that I based mine on. So, if you are lucky enough to find some late tomatoes, give it a try, or file it away for next summer.
Sour Cream Pastry
|Tomato Pie - Pennsylvania|
|Tomato Pie - Texas|