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.
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