Not too long ago, tomato tart recipes started flooding the world of food blogging. To say the least, I was intrigued, but I really hadn’t planned on making this dish… That is, I hadn’t planned on it until my next-door neighbor dropped off a huge box of home-grown tomatoes. At that point it became more than a desire, it became a pressing need.
I had originally thought of just making a bunch of crostini, but when I saw a lovely loaf of garlic ciabatta at Trader Joes, I decided that I’d play with the tart idea in a decidedly non-baker sort of way. Ciabatta is robust enough to hold up to the moisture in the tomatoes without getting very soggy and adds a lovely flavor and crunch to the dish, which was perfect as a light breakfast for my wife and I.
If you’ve got some tomatoes hanging around this season, I would highly recommend making this, or one of the variations listed at the bottom of the post. It’s a little bit of summer on a plate, and I guarantee that you and your guests will love it.
Tomato Ciabatta Tart
- 4-6 ripe tomatoes
- 1 loaf ciabatta bread
- 1/8 cup Parmesan cheese, grated
- 1/2 tsp dried thyme
- Extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 375 degrees. Lay out a double layer of absorbent paper towels or a clean kitchen towel on a baking sheet. Slice tomatoes as thinly as possible and lay in a single layer on paper towels. Sprinkle lightly with salt to draw out excess moisture, cover with another layer of paper towels and press down lightly. Set aside for approximately 10 minutes.
- Slice ciabatta loaf in half lengthwise and arrange cut-side up on a baking sheet. (If necessary, trim the top of the loaf to provide a more stable surface.) Drizzle bread with olive oil. Arrange tomato slices over both halves of bread. Season with salt and pepper. Sprinkle with Parmesan cheese and thyme.
- Bake in center rack of oven for approximately 15 minutes, or until tomatoes are soft and cheese is melted. Remove and allow to cool for a few minutes.
- Share and Enjoy!
What I would have done Differently had I thought of it at the time:
As laid out, this is a wonderful tart/crostini, but it can be a bit difficult to manage. If you’re planning on serving this at a party or at a larger dinner, try cutting the ciabatta into small fingers or bite-sized pieces before assembly. It will make the dish much easier to deal with if it’s running around on appetizer platters.
Links to other recipes like this:
- Parmesan Tomato Tart, from Baking Bites
- Tomato Tart, from Closet Cooking
- Tomato and Goat Cheese Tart with Thyme, from Nami Nami