I have a ritual that I follow every Sunday evening starting in mid-July and continuing as long into the fall as I can: I walk down to the tiny store in my neighborhood and buy a mess of perfectly ripe home-grown tomatoes. Then, I’ll spend the week enjoying the deliciousness: alone with a little salt and pepper (so good!), sliced and stirred into cottage cheese, or as part of a Caprese Salad. If I’m feeling extremely decadent, I’ll take two slices of soft, white bread, slather both slices with mayonnaise and make summer’s most delicious treat: the tomato sandwich. Ahhhh, so good!
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But sometimes I want to do something a little more special for my summer dinners and for that, you can’t beat the Tomato Tart. It’s the perfect light and airy summertime dinner. It also combines my two favorite things to eat: perfectly ripe tomatoes and caramelized onions. Is there any word more beautiful than caramelized?
But caramelized onions take time and attention and who has the energy to add a homemade pie crust on top of that? The answer, of course, is lots of people, but I’m not one of them. I know my weaknesses and one of them is an inability to make a decent pie crust.
Instead, I focus on what I can do and outsource the rest to the experts. In this case, that means using frozen puff pastry to create a light and fluffy crust for my tart. That makes it only mostly homemade, but also shaves a good hour of the preparation time. That means I eat my tart an hour earlier and so, I’m more than fine with the trade-off.
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