The picture doesn’t do these justice. Inspired by two boxes of cherry tomatoes in last week’s Community Supported Agriculture (CSA) box and the discovery of two mini-tart pans in our semi-annual weekend garage cleanout, I set out to make a savory tart for lunch. As good as these were, I have to say that I defintiely traded some ‘specialness’ for ‘ease’ with this recipe adapted from Cook’s Illustrated. I used a frozen pie crust when a home made buttermilk or buttermilk/herb crust would have been much better. The mustard was a bit strong for the effect here as well and needed to be countered with something else. Not sure what though. Perhaps more of a dairy base for the tart than just a cheese? I added Bulgarian Feta to the mozzarella for flavor and that was a good move. Or perhaps its just that cherry tomatoes, halved, didn’t provide as much ‘flesh’ as sliced tomatoes spiraled in a tart would have. These weren’t bad, but I know I can do better! Hopefully we’ll be getting more tomatoes!
P.S. Be sure to sprinkle the fresh basil on the tart AFTER you cook it. Duh. I can’t believe I forgot about that.