Tomato tarte


By Jae-Ha Kim
September 6, 2013


I don’t really know what a tomato tarte is. I’ve never eaten one before, and I’ve never made one, either. The other night, I had nothing ready for dinner. We had been planning on going out to eat. But then my husband had to stay at work longer than anticipated; I was sick (literally — thank you, allergies!) and tired of eating leftovers; and I had a small child who was (rightfully) complaining that he was hungry.

What to do. What to do?

I thought about making a quiche, but I had no energy to make the crust. Also, I didn’t have any gruyere or Swiss cheese. So, I ended up improvising and whipped together this baby in about 40 minutes (total time, including prep work). And. It. Was. DELICIOUS!

The beauty of this dish is you can pretty much use whatever you have handy. I didn’t take any measurements, but this is an approximation of what I think I used:

First, preheat the oven to 375 degrees.

On the stovetop:

While it’s heating up, sautee some chopped garlic in a splash of olive oil. (I’d like to tell you that it was a teaspoon. But knowing me, it was probably closer to two or three tablespoons. Yeah, I like olive oil. A lot!) Add some chopped tomatoes. Once the tomatoes are soft, set aside.

For the filling:

In a medium bowl, combine:

5 eggs, beaten
1/2 cup of milk
1/2 cup of Parmigiano-Reggiano cheese
1/4 cup of mozzarella
salt and pepper to taste
(set aside some goat cheese for later)

Add the tomato mixture to the bowl. Then transfer all the contents into a tart pan (or a pie pan) that you’ve greased a bit. I like to use my Misto olive oil sprayer for this.  Crumble about half a cup of goat cheese on top. Bake for about 30 minutes.

I served this with a side salad and it was a big hit with my family. The little guy even requested that this meal be added to our rotation of dinners. 😉



©2013 JAE-HA KIM | All Rights Reserved 

Comments (1)

  1. Kathy Clark Kipfstuhl says:

    That looks and sounds delicious!

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