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“My neighbors give me so many wonderful tomatoes from their gardens that I am always trying to find new ways to prepare them. I came up with this recipe for a dinner party we had last year.”
READY IN:
3hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling directions:
  2. Blend filling ingredients (except for mozzarella) until smooth and creamy.
  3. Tomatoes Provencale directions:
  4. Use 3 or 4 large tomatoes.I slice them into 6 or 8 slices each, depending on the size.For smaller tomatoes, you can just cut them in half, but they'll take longer to cook.
  5. Put them in a baking pan that you line with non-stick foil or parchment paper. (This makes them much easier to remove from the pan). Brush a little olive oil on the paper first.
  6. Pour a bit more olive oil over the tomatoes, then sprinkle the tops with salt, garlic powder, a little sugar and any herbs you like. Sprinkle some breadcrumbs on the top. Put them in a 375 oven and cook until the juice has cooked down and they are starting to carmelize. You can make these a day ahead of preparing the tart.
  7. Pastry directions:
  8. Cut butter into flour/salt/sugar mixture (easiest to use food proces-sor for this). Mix sour cream and ice water. Put half in food processor with flour. Pulse 3 or 4 times, if the dough is still dry, add a bit more liquid just until dough comes together. Pat dough into a circle and refrigerate for at least an hour. Can do this a day ahead.
  9. Roll out pastry and place in a large tart pan (mine is about 12 inches in diameter). Any leftover dough can be re-rolled, covered in a layer of sour cream and brown sugar, rolled up and sliced to make pinwheel cookies!
  10. Assemble the tart:
  11. Pour filling over the unbaked pastry shell.
  12. Layer the tomato slices on top. Slice mozzarella over the tomatoes and bake in a pre-heated, 375 degree oven until golden (about 40 minutes).

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