Turning Tomatoes into a Savory Tart

Show off the summer’s beauty queen in all her sweet and tangy glory with this tomato tart.

It’s tomato season! Whether from the farmers market, your local grocer or plucked right off your own backyard vines, fresh tomatoes are versatile and delicious. This month, we’re partnering with Ashley Rodriguez of Not Without Salt to share tips, insights and recipes featuring tomatoes.

This time of year the markets are teeming with tomatoes. Vibrant red, orange, purple, and green striped varieties all seem to find their way into our shopping carts and onto our plates – the more, the merrier. 

The best tomatoes are the ones that have been given the chance to ripen on the vine. They are sweetest then, and have the most flavor. In order to get those beauties, the best place to buy tomatoes is straight from the farm or as close to that as you can get. The farmers market is always a great place to start.

When selecting your tomatoes, find the ones that feel heavy for their size. Look for tight skin and very little, if any, splitting. The best tasting tomatoes make the best tasting tomato tarts, but if the tomatoes are in their prime, then cherry tomatoes are the best choice for this recipe. They don’t take as much finesse from mother earth to be delicious, and a good bit of time spent in a hot oven is enough to make a mediocre tomato really sing. The heat concentrates the flavor of cherry tomatoes and highlights all the best qualities.

This tart can be served warm or room temperature, which makes it the perfect candidate for early preparation. Just rewarm slightly before serving to crisp up the pastry.

Live.Love.Lux. Tip: For a perfect golden brown tart, you can count on the Perfect TasteConvection technology in your Electrolux Gas Range to circulate consistent heat for even results.


Roasted Tomato Leek Galette with Goat Cheese

"Want to get real fancy? Make these into individual portions by rolling out a 6-inch circle of dough, add a little bit of the leeks and tomatoes then serve the individual tarts over a bed of greens." - Ashley

Servings: 4 - 6



2 leeks, thinly sliced, white and light green parts only.

1 tablespoon butter

1 tablespoon olive oil

1 pie crust (store bought or homemade)

1 1/2 pounds tomatoes, roughly cut

4 ounces creamy goat cheese, crumbled

3 tablespoons heavy cream


Preheat oven to 400°F

Add butter and olive oil to a sauté pan over medium heat. Add leeks and a pinch of salt and saute until tender and just starting to caramelize, about 7 to 10 minutes, stirring occasionally.  Set aside and allow to cool slightly.

Roll out your pie crust of choice. Leaving a 1 inch border all around, begin to layer in the tart ingredients starting with the softened leeks, then chopped tomatoes and crumbled goat cheese. Season generously with salt and pepper.  Fold pastry up and over fillings to create a 1 inch crust border.

Brush the tart with the cream then bake for 50-60 minutes until golden brown.  Transfer to a wire rack to cool.  Serve warm or at room temperature.

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