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
Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 694mgCarbohydrates: 64gFiber: 5gSugar: 11gProtein: 13g
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: