Sourdough Crust Tomato Tart
Hanging onto summer on August 30th over here with this sourdough crust tomato tart! I think this might be my last #tomatogirlsummer recipe of the year (but don't hold me to that 😂)
I love the simplicity of this fancy looking dish. Ella loves it and it made for a great lunch along side some grilled corn.
FYI - this starts the season of my sourdough bread obsession! I've started to make a starter for some more sourdough inspired recipes. Sourdough is arguably one of the healthiest gut friendly breads available, the fermentation process helps make it easier to digest and is a source of some good gut bacteria. Besides that - we just love the taste and texture of a good sourdough bread.
The crust is made of toasted sourdough bread with just a drizzle of olive oil, toasted at 400 for about 12 minutes or until crusty. I pulsed the sourdough via a food processor, melted about 1/2 cup of butter to firm the crust and set the tart shell in the fridge to firm up.
The top layer is simply goat cheese (or cream cheese if your toddler/family isn't a fan of goat), fresh tomatoes of different colours, shapes and sizes, a drizzle of olive oil, sprinkle of salt and fresh basil.
Easy way to make the summer last a little longer.
This delightful tart is a celebration of simplicity and taste, with a crispy sourdough crust that serves as the perfect canvas for juicy, oven-roasted tomatoes. It's a delicious way to highlight the simplicity of using fresh ingredients, making it the ideal appetizer or light meal.
