Tomato Tart with Cheddar Crust: This is an old recipe but since tomato season is here I thought

[cynupstateny]

I'd post it. So good I make it all season long! Be sure not to skip the step of draining the tomatoes as the recipe stateshttp://www.saveur.com/article/Recipes/Tomato-Cheddar-Tart

 

[marilynfl]

I put tomato slices through the salad spinner to remove excess moisture. Works perfectly.

 

[sallybr]

Interesting... the slices hold up ok?

I will have to give this a try...

 

[lana-in-fl]

This looks SO good!

 

[marilynfl]

Yes, I use UGLI tomatoes and not too thin. Always do this for guacamole too.

 

[sallybr]

Merci!

 

[cynupstateny]

It is!

 

[charley]

Another way to have "meatier" tomatoes is to slice them vertically--

from stem to bottom--instead of horizontally. Core and slice. You don't get that nice pretty cross-section look but not so much pulp and seed. It works great for sandwiches.

 

[angak1]

Hi Cyn! Beautiful tart. The pie too