mathilde’s tomato tart (2024)

jen

Sallyt

Tim

Thank you for celebrating tomato season!

Tiffany Weir

I for one would love more fennel recipes! Love to layer it under chicken and roast it with carrots.

Kathy

I was lucky enough to find Dry Farmed Early Girl tomatoes at Trader Joe in CA Bay Area; I usually can find them this time of year at Farmers Markets. I know they will be great in this recipe!

PlumGaga

This sounds absolutely delicious, but please check your flour weights. 30 grams is about 1/4 cup, not 1 3/4 cups, which would be 210 grams.

Leslie

The tart looks wonderful. But the fennel salad! Yes, please!

Vangie Pepper

Could we get a recipe for clafoutis with caramelized pears also? Sounds so delicious!

Lisa

🖐🏻 I’m on the fennel team!

Heather

I had the most wonderful fennel gratin with tomatoes and black olives, with a glass of crisp white wine, in the hot sun on the island of Rügen in Germany that I have tried numerous times to recreate and never quite managed to get right. Team Fennel here, too.

Jane

I want the fennel salad recipe!!!

Falling Diphthong

I love fennel, both raw and roasted.

Zircon

Yes to fennel salad plz! I love that fresh crunchy root. And the fuzzy green bits too. Slightly licorice flavor.

Shelley Byrne

Sounds yummy! And yes to fennel salad, please

Rosie

I love fennel, and I’d love your salad recipe!

Annemarie Banas

A summery fennel salad recipe would be great, Deb! I usually think of fennel for winter salads (mixed with citrus) but would love to hear your ideas for one in these hot months.
And I love a good piece of fiction mixed with recipes (Nora Ephron’s Heartburn!) so will search out The Margot Affair soon. Thanks.

Anne

I love fennel.

Patricia Finkelman

Yes, yes, yes please to the fennel salad recipe!

Kate Sendegeya

Looks gorgeous, as all your recipes do! Sorry you get crickets when you say “fennel”:-( I adore it, and love it both in a salad or cooked, but my husband can’t stand it! Nor can he stand parsley! Sad. So I just don’t bother.

Jillian

Anna

The tart looks lovely and I will make it tomorrow if I can get nice tomatoes at the veggie stand! As to the fennel, though: I am so sorry, but no. Not even from you :-) Fennel is a no-no in my otherwise very open-to-all-flavours kind of kitchen. Sorry! ;-)

Ruth

So gorgeous! Yes to fennel salad recipe, or any other fennel recipes!

h

Yes please to a new fennel salad!

Liz

All the heart eyes! I can’t wait to make this. Also, give us the fennel salad please and thank you.

Tracey Ferrell

Ellen

YES to the fennel salad. And this tart looks great!

Jennifer

I’m team fennel and I vote!

Kathleen

Looks delicious!!! What kind of cheese has everyone has success with using?

Anita Schattner

My method for blind baking was difficult to acquire but works flawlessly, if one has a bit of time and plans ahead.
Once when I listed, in frustration, the many various ways of baking empty pie crusts, my friend replied that her mom doesn’t understand all that unnecessary fuss. I asked what her trick or method was and she said there was none. I begged her to please ask again, there had to be Something that she does. But she came back with the same answer, no special tricks. I insisted that she must get more detail, it’s simply impossible to just roll out the crust and bake empty. Finally she came back with the key, “just let the crust sit for 3-4 hours before baking”. Viola! It seems to dry out enough to hold in place, even the fluted edges.
Must be the egg, I’ve often wondered if it would work with an all butter crust as well.

Barney Simon

never anything wrong with getting a good fennel salad recipe.

Gary

Dyepotgirl

Oh please give us fennel recipes! I’m team fennel all the way! One of my favorite Meatless Monday recipes is Bucatini with Roasted Fennel and Tomato Sauce. Oh so good!

Kyli

This sounds incredible. And I love fennel. Bring on that salad recipe.

The tart sounds amazing but I read through hoping you’d also post the fennel salad. :)

Falling Diphthong

This looked like a lovely way to dent our pile of large farm stand tomatoes. Skipped the cheese and used a frozen pie crust, as one family member has a dairy allergy. It’s very good–I love roast tomatoes, and with the pesto it’s a lovely simple taste of summer.

Jennyg

My friend and I read this book a few weeks ago and THIS was the recipe we pinned over!!! Thank you thank you!!! Loved the book, loved the imagery, feels like a walk through Paris at times.

Allison

Team fennel here!!! I would love any and all fennel recipes you have up your sleeve. Also, this looks beautiful and delicious and exactly what I want right now.

Robin

Yes please for fennel recipes!!! I buy a bulb almost every time I shop because it’s just so versatile: fresh sweet and raw, roasted, soup…

Torrie

What temperature do you bake the tart with the tomatoes?

Lynne

I read the book too, on your Instagram recommendation! It was great, and the food descriptions were so wonderful!

Brian Gulledge

Add me to those who adore fennel and would love (any) recipes you send our way! I even made a picnic lunch in Italy once for myself and seven others where I bought a small mandolin at a farmer’s market and served a simple fennel salad along with everything else. However, I understand the lack of general excitement, as I ended up having the fennel salad all to myself….

I’m laughing out loud because the crickets are surely keeping you awake at night they’re so loud!!! Yes to fennel!!

TinaD

How do you keep your pastry from shrinking in a tart mold? I always level it off before baking (that thing they do on GBBO where they saw at the cooked pastry edge with a knife looks to me like total disintegration just waiting to happen), but no matter how many pie weights I use, I always get one side that slips down, making the filling stage… interesting… I’m not Team Fennel (too much in the sausage when I was a kid), but I would be Team Baccala if you had any good recipes going.

Diane

Dear Deb – i LOVE fennel…..all things fennel.

Linda Cullinan

Can’t wait to read The Margot Affair. Sounds wonderful. I know you don’t like recommendations but I think you would love Dinner with Edward—about food, relationships and set in NY. It’s by Isabel Vincent.

Lisa

I’d love your favorite recipe for fennel salad! I adore fennel and it’s a great source of iron, too.

Everything here sounds delicious! I would love your fennel salad recipe 😋. I usually roast it or serve it raw with my homemade hummus…so good.

Leslie

Yes yes yes on the fennel!!!!

Melanie

I would like fennel salad!

Jeannine

Yes to fennel!!! would also love the caramelized pear tart recipe:)

Em

YES to fennel!

Nicole

Louise Penny’s Inspecteur Gamache series also has mouthwatering descriptions of meals…

Lucy

Fennel salad, you say? I’m listening!

Isabel

Eileen

This is gorgeous. Another vote for fennel in any form. The only salad I make with it is the fennel/celery/apple…a basic variation of your recipe, I thought (with pears?).

Pamela

Another request for the fennel salad recipe!

Bridgit

Similar to Ina Garten’s “Anna’s Tart”, which we made this week on pizza crust that was cooked on a pizza stone on the grill. I do not regret it!

Carrie Laurent

Yes yes on fennel salad! My lovely CSA has an abundance and I’m stumped. (And this looks great, per usual.)

Alex

I would love fennel recipes. Fennel gratin is a holiday tradition in my family.

Michael

Wow! Fennel has really generated a lot of interest!! In the recent food network series, Amy Schumer Learns to Cook, Amy’s husband, Chef Chris Fischer, shared his love for fennel, and included a recipe for fennel and celery salad with parmesan. I’m so excited about this tomato tart, I just want to put fennel right in the tart!!

Alice Grey

Fleur

Yes to great books and to great food AND to fennel!

I have so much lovely fennel in my CSA and I’d love to know your salad recipe! That’s one vote 😂

Olga Walchok

I would love your fennel salad recipe please!

Beth M.

More fennel! I will take all the fennel recipes you’ve got. I put it in my lemonade, eat it raw, sneak it in sandwiches, saute it, bake it…..

Jennifer

That book is on my nightstand and coming up next in my rotation! So glad to hear it’s a good one. This tart looks like just the thing to make with the tomatoes that are currently exploding in my garden. Thank you for sharing! (Also- I love fennel and would welcome a fennel recipe!)

Caroline

Yes, please, fennel salad recipe!

Sandy W

If you haven’t read it, you might like The City Baker’s Guide to Country Living, by Louise Miller.

Stephanie Taylor

Please share the fennel salad recipe!

Ingrid Emery

Fennel salad recipe please – I love fennel and frequently make fennel salads. Would love to see more fennel recipes on Smitten Kitchen!

Emill

Ahhhh…..food p*rn! Most of my favorite books are full of it, 1000 Days in Tuscany, Bella Tuscany, and of course, Chocolat.
Definitely will read the book now. The tart looks and sounds delicious, too! I have a garden full of heirloom tomatoes right now that need a home.

Kim Nitchkey

I love fennel, so you’ll have to share with me. I especially crave it grilled. And yes, please to your fennel salad recipe.

Lori H

Fennel salad recipe? Yes, please!!
Tomato pie is summer in a dish. I love the addition of pesto at the base. Yum!

Wow, no wonder you loved the book so much! One of my favourite books is Chocolat by Joanne Harris for precisely the same reason as you loved this one – the descriptions are to die for! Sounds (and looks!) incredible.

Barbara

I want the fennel salad recipe! I LOVE fennel and always have one in the fridge, ready to use in places where most people use celery, to sahve into salads, to saute along with onions,…. This tart is also going on the menu this week.

Stephen

Tumbleweeds when talking about fennel? Not here. Bring on your favorite salad. Bring on anything with fennel!

Colleen Spada

Dahlink

I’m on the fence about fennel, but definitely Team Clafoutis!

Jan

Yes please for the fennel recipe. This looks amazingly good. Heidi at 101 Cookbooks also has a delicious Rustic Tomato Tart that has been a favorite of ours since she first published it.

Erin B

Please share the fennel salad recipe, Deb! We grew fennel in our garden for the first time this year and I’m a huge fan of it in every iteration: raw, roasted, grilled or braised! I think it’s an unsung hero of vegetables and adds such an interesting flavor to whatever it’s paired with. I don’t even like black licorice, and I know fennel is KIND of licorice-y, but it’s much less of a punch in the face and more nuanced and delicately perfumey. I especially love it paired with arugula, lemon, olive oil, reggiano and flaky salt, but I’ve made that a million times and want something new, so please “spill the tea” on the fennel salad!

Engrid

I adore fennel. Please do post that recipe.

Susan

Yes to the fennel salad recipe!
This tart looks amazing.

I adore fennel! Please share your salad. I think many people have a preconceived idea of whether they will like it based on their dislike of licorice candy. I can’t abide licorice candy but braised fennel, fennel ice cream, fennel salad are my number ones!

Sofia Montgomery

I made the clafoutis as soon as I finished reading but I’ve been thinking about this tart and fennel salad! Please share the perfect fennel salad recipe to accompany! I’m so delighted by the conversion of my favorite recipe blog and my new favorite novel!

Elizabeth

Yes please. More fennel. I made a fennel salad for Shabbat this week. Sliced fennel, shallots, a peach, chopped toasted hazelnuts drizzled with white balsamic and olive oil.

LuAnn

Hello! Yes, I would like your fennel salad recipe. Thank you.

Ouida Lampert

Please! Your favorite fennel salad? Yes.

Ellen

At last – I have found fellow fennel lovers!

Gwyn Ganjeau

YES, to the fennel salad recipe!! I’m stumped as to why the radio silence when it comes to fennel. What a fun veg to cook with!

Caitlin Palo

Yes to fennel recipes!! I love fennel but am overwhelmed with what to do with it

I am obsessed with fennel in all forms, and would LOVE your fennel salad recipe!

Holly Nelson

While I too love fennel, I’d really love the carmelized pear clafoutis recipe!

Loquin Britton

I want the fennel!!!

Jen unter

I would like a fennel salad recipe! And I never know which parts of the fennel to use, so a little tutorial on that would be appreciated, too! Thank you!

Cheryl Gorfinkle

Yes Please a fennel salad recipe.

Foodo

This is DELISH! I love the combinations of flavors and that no one is over-powered by another. Well done!!

Joycelyn

Great timing as always Deb, we just picked up some lovely heirloom tomatoes at one of our local farms so will be giving your recipe a go for sure. Just need to wait a day or so for this nasty heat wave we’re having to cool down enough to turn on the oven.
Just a suggestion, but if you enjoy reading books like the Margot affair with recipe suggestions, or other mystery books with recipe descriptions and the recipe itself, you might want to Check out some of Diane Mott Davidsons mystery novels such as “Sticks and Scones” “Dying for Chocolate” “Killer Pancake” etc.
I had all Ms. Davidson’s books but lost the majority of them in house fire. I’ve replaced a couple copies I found at thrift stores though so pleased about that.

Heather

I’d LOVE the fennel recipe! I came to it just in the last year and we’ve enjoyed it quite a bit in a blueberry, fennel, celery type salad with the leftovers used on a lettuce, grilled garlic shrimp salad. Since eating AIP so many summer favorite are out (no nightshades) so I’d love to hear how your fennel salad comes together!

Ann

I would love your favorite fennel salad recipe please!

Lisette

I want the fennel salad recipe!! <3

Louisa Barash

This was delicious! I skipped the 10 minutes of chilling the pastry before putting in the tart pan and freezing; I had just a tiny bit of basil and parsley so added a handful of cilantro to the herb paste; and I sprinkled a bit of extra grated gruyere on top. will definitely make this again!

Maria Connor

If you enjoy books with delicious food elements, check out The City Baker’s Guide to Country Living by Louise Miller.

Ali

miya

I’d love a FENNEL Salad!

Elizabeth

Yum. Food for the eye, stomach and brain In one post. Tart on menu for tomorrow. Book purchased and on menu for bedtime reading this evening.

Nancy

Yes please, on the fennel salad.

Mme Catastrophe

Made this for dinner tonight-absolutely delicious, and the perfect project for a rainy Sunday in late summer! Pro tip: I didn’t have pie weights or dry rice/beans on hand, so I used a bunch of loose change. This was my first time blind-baking in quite a while, and it worked great!

Molly

Yum – another triumph, Deb! So cool to have a recipe from a character in a novel – I know many of us are adding The Margot Affair to our ‘to read’ lists after enjoying this post!
I made this tart with one large-ish heirloom tomato and a bunch of cherry tomatoes from our overflowing pandemic garden. I was worried it would be too wet with all of the tomatoes (which I did not seed), leading to the dreaded ‘soggy bottom,’ but parbaking the crust and having the cheese layer on the bottom kept it wonderfully crisp. I used shredded gruyere and extra mustard, which made it deliciously reminiscent of a sort of vegetarian croque monsieur situation (minus the rennet in the gruyere, of course).
And yes, please to more fennel recipes – yum!

Emma

I want the fennel salad recipe! I love fennel – and one of my favorite go-to salads is your pear and fennel and lemon and parm salad.

Now I want to go read The Margot Affair! I’m not sure what Mathilde would think of this, but today I made a galette version of this recipe, combining the tomatoes and parsley pesto of the tart with the galette dough and ricotta/parmesan blend of the SK zucchini and ricotta galette. (https://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/) It was a delicious franken-recipe, and I was pleased to discover that thebottom wasn’t soggy even with the addition of the tomatoes.
Looking forward to trying the original while it’s still tomato season!

Marnie Mead

I love fennel salad – please share.

Abbie

Yes please I would very much like the fennel salad recipe please!

E E Deere

Deb, This tomato tart looks grand, I will make it and read the book too.
And I will take your fennel recipes.
I just finished a novel called A Gentleman in Moscow, and our hero orders and salad of fennel and oranges as a counterpoint to osso buco. Yum.

Bruce

Tim

Uh..yes, please to the fennel salad! I never use it often enough, but whenever I do, end up saying things like “this is one of the best things I’ve made…”. Mostly thanks to your blood orange and fennel recipe already here, I’ve branched our and added it as a secondary ingredients to all sorts — Eg with lemon vinaigrette, lettuce, scallions, chili, parmiggiano, and toasted almonds on Saturday it was way better than expected.

Charlotte

I am here for ALL THINGS FENNEL. So yes, please post the fennel salad recipe.

Sarah C.

Made this last night. Amazing! Such intense summer flavors—just what I was craving. It did take nearly 3 hours, including down time and baking time. Made it in a pie plate and it worked great. In future I will skip the initial freeze, which made the dough too hard—had to wait for it to thaw before transferring to the pie plate. Subbed farmers market kale for parsley, which I didn’t have. Sharp cheddar was my cheese. It was very well done at 35 minutes, not 50, but my oven may run a little hot. Another winner from Deb.

Kristin

Fennel salad please! Even my weeones love it! I grew up having it after dinner with a sprinkle of salt, SO GOOD!!!!

Allison

Has anyone made this filling without cheese? We have a dairy allergy in the family. Wondering if anyone has either skipped the cheese entirely or used a dairy-free creamy alternative with success? (I can make do with a vegan crust.)

Cathy

I made this using the David Lebovitz tart recipe, since it’s just too simple. It was so good. I used heirloom tomatoes from my local farm stand and goat cheese. I think next time I’ll use a smaller piece of garlic in the herb spread (gasp! and I always put in more garlic to everything) because I think it slightly overpowered the tomatoes, which should shine here. Mustard is a must!

Erin

Yes! Fennel recipe, please.

Cheryl

I made this – the filling was heavenly but the crust was VERY tight with no hint of flaky… seeing other folks’ comments on the flour amount, I’m wondering if there was just way too much flour. I definitely added way more water than the 1TB listed because it was so dry – seems like the crust recipe is off. Please fix!! Otherwise it’s perfect.

I just placed the order w my library; there are 11 requests ahead of me!
I for one am a Fennel fan-so YES PLEASE, Fennel recipe!
I’ve made about 8 different tomato tarts this summer & a good 1/2 dozen cold soups: gazpacho, salmorejo, ajo blanco–even a zucchini soup that turned out awful. My husband has said enough already! When in Lyon a few springs ago we discovered those amazing little “apero” cherry tomatoes at the Farmers Market. We went through a kilo every other day. Costco has some right now, that are similar but despite being billed as from “France” (seeds) the skins are tougher and they are a bit more tart than the ones we remember.

Victoria

Ummmm. Fennel. 🙋🏻‍♀️

Karen

Yes. I would love a fennel recipe!

Pam de Barros

Yes please to the fennel salad.

T

Creating “real recipe from a fictional characters” is the schtick of youtuber Binging with Babish – in this case from TV shows rather than books. It’s been really cool to see his techniques (and setup) improve over the years!

Joanne Mead

I’d like your favorite fennel salad recipe; please share!

I’ve been slicing and steaming fennel to feed my mom after her chemo. It’s still a flavor she enjoys, and I hope that it calms her stomach. I’m very curious to hear more about this fennel salad, for me, and for my mom. It’s been a tough summer. Hope you are doing well, Deb.

Mary H

This looks beautiful! I will have to try it with my black cherry tomatoes from my plant that has grown eight feet tall. I tried fennel a few months ago and was amazed by the flavor, so I would love to try a fennel salad recipe. I’m intrigued to read the book now, too!

Laura P.

These descriptions remind me of the food they talk about in Joanne Harris’s Chocolat. All those gorgeous Provençal flavors.

Megan Recupero

Yes, please for the fennel salad. We adore fennel!

Amanda Martin

I love fennel. I never know what to do with it. MORE FENNEL PLEASE!!!

Anna Winer

Fennel–yes, please!

Vilmarie

Yes to fennel!! I love it. Also speaking of fiction with wonderful recipes or cooking details in their stories, have you read Like Water for Chocolate. It always makes me want to learn how to make those dishes.

Sarah

Team fennel!

Maria

Angela Cameron

YES, pretty please to the fennel salad recipe.

Holly

Howdy! Tomato pie favorite things on earth and French inspired can’t wait to make! But, I might be exhausted from just taking my firstborn to college bc I can’t find the note where you mention what types of cheese would work best here?
Sorry for being asleep at the wheel!

Alice K.

I made this today for lunch with a social-distanced friend at my home outside on the deck. It was delicious! I used a pre-made frozen pie crust (sorry, Deb!) to save on time, but filled it with home-grown tomatoes (red and yellow) and home-made pesto. I had no smooth dijon mustard, so I used coarse ground; it didn’t seem to matter too much. I only had parmesan cheese, and that seemed to work okay, too. All in all the pie/tart was excellent, and I shall make it again.

Maggie

Ummm, fennel salad? YES!!!!! Please?

Rebecca

Not sure if anyone has mentioned it but the NYT had a somewhat similar tomato tart recently (https://cooking.nytimes.com/recipes/1021252-heirloom-tomato-tart) – pesto and tomato plus eggs) made it and it was SO GOOD! Looking forward to trying this one as it packs in even more tomatoes which is the goal at this time of year :-)

Francoise

Can someone help?! Whenever I try to roll dough between 2 sheets of parchment is slides all over the counter. Any tips/tricks that you have would be greatly appreciated! Thank you!!

Catherine

PLEASE post your fennel salad! I rarely have it, but do love fennel, especially in bright and crispy formats. P.S. the tomato tart looks and sounds lovely!

Maeve

Cathryn

I love connecting literature and food! I will get The Margot Affair this weekend! My kitchen is currently under renovation. It should be done before the end of tomato season (famous last words). I would LOVE a fennel salad recipe to make along with this tart in my new kitchen!! Thanks, Deb!

Hi Deb,
Cheffzilla here, in Lancaster, PA. Great recipe! I love the Dijon mustard spread. Adds a layer of flavor I hadn’t thought of. Wonderful.
Here’s an idea: salt the tomato slices on a cooling rack above the plate while the you are making the crust; it will draw out a lot of the moisture, and the tomato flavor will burst!

M-C

I am going to ignore that remark about fennel entirely. But 1tb of mustard, really? The mustard is what makes this. You could totally skip the cheese and never miss it. But you need a thick coat of mustard to make it work..

Linda Komes

I love your recipes but am I the only one that has trouble printing them? When I print, it seems the text at the top or bottom of a page is routinely cut off and I have to write in the missing info. This time it completely cut off the entire “Bake shell” paragraph. Good thing I caught it when I couldn’t find the oven temperature! I don’t want to have to change my printer settings each time I print a recipe:(

Caz

I would like a fennel salad recipe!

Kelsey

Ok, been eyeing this since it came out. What are your thoughts on making the crust ahead? Is that doable or a complete no-go?

Michelle

What size food processor do you use and/or recommend for making things like this dough? I’m getting ready to (finally) buy one, but now I can’t decide what size bowl.

Christine

This was excellent! Served it at room temp. So many great flavours. Thanks Deb!

K

I had some heirloom tomatoes on the counter, basil and parsley growing like crazy in the yard, and dough for a savory tart crust in the freezer, so this seemed like the perfect easy Monday night dinner. It came together easily and was so flavorful (I did put a more generous mustard layer at the bottom and sprinkle some piment d’espelette on top with the black pepper). We all loved it and I’m already planning to make it again soon.

Alison Kalinski

Hi. first time making a tomato pie – i was nervous it would be soggy – but it was perfect! so summery and delicious! i followed the recipe exactly but used a frozen pie crust with gruyere cheese! Thank you!

Peg

Another fennel fan here! Grew it in our garden for the first time this summer and discovered we love it! Would love more fennel recipes.

Wow, made this last night and everyone loved it. Crust was perfect, and the flavors were so well balanced. Absolutely a new favorite.
Thanks Deb.

Andrea

This was delicious: thank you for helping us make a dent in our unusually bountiful tomato crop. When I make it again I will definitely use a quiche pan to create a deeper space to pile on the tomatoes. I think I’ll also do the food processor steps (dough and pesto) in advance to spread the work out a bit.

Rebecca Whitney

First time commenter, long-time reader… I loved that book too, and was obsessed with all the food. Maybe she’ll publish more recipes, but in the meantime, thanks so much for inspiring this one! I can’t wait to make it.

Funny; I guess it’s just classic “french stuff” but this reminded me of an old Patricia Wells cookbook I was obsessed with for a while. In it, she has both a tomato tart (v similar to this one) and a pear-anise clafoutis, both so good. When will the move-to-a-chateau-in-France portion of my life begin???

Erin Paradise

If I’m using a Trader Joe’s crust 🤫 that’s essentially raw do I bake as in your instructions and then bake again when tart is filled for the 50 m?

Anne

Very nice tart. I used arugula to make the pesto, having no parsley or basil and that worked well. I made a smaller tart and it took 45 minutes to bake. Crust was flaky and crisp which was great. Will make this again.

Susan B

Looks yummy, especially the parsley pesto. I feel almost guilty about not loving classic basil pesto, but this sound lighter, fresher. I might make it ahead, store it in a ZipLoc bag with the air squeezed out, and then snip off a corner and pipe it into the shell.

Ruth

Not to overstate things, but this is in the top 10 dishes I’ve ever made, and I’ve made well over 10 from this Deb alone. Modifications included using Kerry Gold Salted Butter (woe is me it’s all I had), and added about a tablespoon extra of water and didn’t add salt- worked great. I used probably closer to 3-4 tablespoons stone ground mustard, and still could have used more, I love it so much. I blitzed whole Parmesan and added more like 70 grams since that was what I had. I also had to broil it for 5 minutes at the end since I forgot to add the olive oil on top until late- oops. Anyway, it all turned out fantastically, and even though it was a good amount of work, it was well worth it. I will 100% be making this again.

Sylvia

K.

Claire

I cook fennel whenever I can – especially in either a tomato based pasta sauce, or (favourite) caramelised, then braised in some butter and white wine to create a sauce, and bake under a crust of large parmesan breadcrumbs mixed with the fronds. Bring on all fennel recipes!!

Sara McIntire

Fennel is magnificent and under appreciated. Raw shaved fennel, mache lettuce, blood oranges, pine nuts, salt, olive oil: I first ate this in Italy and it never fails. I’m quite happy to eat the fennel untouched by others at the table.

CSEK

perfect ! I made this last night a s part of birthday dinner and not a crumb remained

Ellen

I LOVE FENNEL! I used to eat a quarter of a bulb at lunch every day, raw, when I packed my lunch and actually left the house to go to work. Send along the fennel recipe please.

Brenda

I did make Mathilde’s Tomato Tart using gruyere as our cheese of choice and fresh heirloom tomatoes. The result was truly memorable. Interestingly, I later discovered that this recipe is very similar to Anna’s Tomato Tart from Barefoot Contessa. One difference is Anna’s recipe mixes the pesto with the tomatoes before layering them on top. Looking forward to comparing them both! Also, I love fennel and would very much enjoy seeing your favorite fennel salad recipe.

Fennel is such an under-loved vegetable. I feel your pain. And yes, I would kill for the recipe. ;)

dorothy

yes, PLEASE, more details about the fennel salad, thank you.

Elise Moser

Fennel salad recipe yes please!

Cheryl

I would love your recipe for fennel salad!

Allison

It seems you’ve opened up the floodgates and there will not, in fact, be quite as much fennel for you. Yes to fennel salad, please!

Fontina

Recently you posted a recipe using Italian fontina Valdosta. I have purchased the cheese but I can no longer remember which recipe I said it for can you help me please thanks

Eliza

Nicole Stupka

I would love a fennel salad (as long as no sliced oranges are involved – too fussy). Our current favourite is thinly sliced fennel, roughly grated carrot, feta, parsley, lemon juice and olive oil. I use a food processor for the veggies. The salad is keeps well for a couple of days.

sallyt

This was delicious! My initial freeze was about 9 minutes, and my crust was fine (2 tiny cracks but nothing I couldn’t fix). I hate wasting the trimmed crust, so just fold it over to make a double-thick upper crust. I had more basil than parsley, and prefer a basil-only pesto. Thank you!

CG

Tamara

I’d love to get the recipe for your fennel salad! I love it raw, grilled, in soups.
I’m never hugely drawn by vegetable tarts for some reason but this one I’m going to try… and the book! Thanks as always.

Vanessa Goas

Has anyone tried this with an 11-inch tart pan?

angela

Hi hi! My dad has gone overboard in his garden this year and we have more tomatoes than we can eat, even after making oceans of sauce. Do you think this would freeze OK after it’s been baked?

Sarah

Would this work with rice or an alternative flour? Or, do you have a preferred gluten-free crust recipe? Thanks!

Miriam Richmond

I would live the fennel salad recipe!

Lara

Lisa P

As someone else noted about the flour, i think the ratios on this recipe are way off. I ended up doubling the cheese to 4 oz (mostly to use up what I had) and still when I cut into it, the filling layer was super thin and the pie came out very flat. The cheese barely registers when you taste it, and I buy good cheese. When I checked some other recipes – something I should have done before I started, apparently – they call for 8 oz of cheese or more. So not a keeper for me

I DO want the recipe for the fennel salad, I receive one in the CSA fairly often this time of year, and I am frequently stumped by it.

Joanna

Mike

This was fantastic. Nothing better than roasted tomatoes. Umami heaven. I swapped the ratios of parsley and basil- 1 cup parsley and 2 cups basil. I noticed some liquid in the tart itself and was worried it would run out when I cut it. But it didn’t. Still was more liquid pooled there than I would have liked, but the crust did a good job at keeping it in (and wasn’t soggy). Thank you for this recipe!

Ti

Yes to the fennel salad recipe!!

Carol Love

Carol Love

Ditto for the fennel salad recipe!

Liz

The only ice cream shake I’ve ever liked was an orange and fennel one from the newly opened Shake Shack in Madison Square Park. I’ve been searching for that flavor ever since.

This was probably the first time I was this quick into using one of your recipes and it did not disappoint. Roasting the tomatoes for so long left them so sweet, I’m glad I have leftovers for lunch!
No team fennel here, sorry!

Susan

Can you substitute flour with coconut flour or another alternative and use coconut sugar in place of sugar?

MMBK

I made this and it was delicious! I used a pre-made refrigerated crust (type that comes rolled up.) My only question is how to prevent it from being too ‘soggy’? It tasted great, but came apart in a million parts when we cut it. Thank you!

Laura

Carolyn

This tart is amazing. Used Jarlsberg cheese, cherry tomatoes which were at the point of becoming over-ripe. Absolutely delicious, thank you.

Leigh

Hey! I am also a lover of fennel, and grew it for the first time this year. I didn’t get much in the way of bulbs, and they have grown up now anyway, so I’ve got lots and lots of fronds! If you’ve got recipes, please share! I add them to spaghetti sauce, and salads.

Karen

This tart was delicious!
Made it last night and followed the recipe closely. Used pecorino and parmigiana for the cheese underneath, as well as a light layer of Dijon on the crust. The mustard added a wonderful complexity to the flavour and was not overpowering at all. Increased the cooking time to about 70 minutes, as the tomatoes were still a bit runny at 1 hour. Served it at room temperature with a side salad of the leftover seasoned heirloom tomatoes topped with Burrata. Heaven.

meadowmuffin

This was so delicious. I omitted the first freeze of the crust and just did the second in the tart pan. My daughter who is 11 and does not like tomatoes (despite my best effort) asked for seconds, and then asked to make it with me next time. It was the perfect use for my ripe heirloom tomatoes, and tasted just like summer. Thank you!

Colleen

I was not certain about the mustard, but I am really glad that I used it. It was perfect against the herb mixture.
I used heirloom tomatoes and I think that I am going to let the tomatoes drain on a rack over a cookie sheet next time. I blotted with them as instructed, but the crust got a bit soggy. I think that they would be find just on a tray for less juicy tomatoes.
The tart is incredibly light, which really lets the tomatoes shine through. As a result though, I have to disagree with the number of portions. If you are serving it only with a salad, I would say 4 servings rather than 8. And if you are home by yourself, you might possibly eat a third in one sitting it is so good.

Erika

This recipe is ~DELICIOUS~! I made it yesterday for a small family birthday and it was a smash hit! Especially with tomatoes fresh from the garden. I subbed feta for the hard cheese and left out the dijon and there were zero leftovers! Thanks for the amazing recipe…I’m officially smitten with your website!! ;)

I have to say that I am not a fan of tomatoes… but the other ingredients in this make me want to try them! Thanks for sharing!

Kylie

When my tart was ready out of the oven it was full of tomato juice and olive oil with the tomatoes sloshing about a bit. I dried the tomatoes on the cookie sheet as instructed. My only other thought was maybe slightly too much olive oil on top and too much olive oil in the herb blend? Any recommendations?

Gail Hardenbergh

Joanna

This is pure summer goodness! It felt like eating a very fancy, grown up pizza. The crust is buttery and rich, and the tomatoes absolutely sing.

Nina

So I thought this was nice but I wish I had used less pesto and more mustard? It tasted like a pesto pizza in a tart shell which was pleasant but not amazing…I did love the crust. I didn’t process until it formed a ball but dumped out the crumbs and used the parchment to bring it together.

Pam McG

This. Is. A. Winner. I used mozzarella. It baked up beautifully in a 9.5” Corning Ware French white. I’m going to make it again tomorrow!

JP

I was glad to see this recipe because I had everything needed to make it and some especially ripe tomatoes that needed to be used. However, I never roll out tart dough these days- I use one of Cook’s Illustrated Magazine’s recipes for either savory or sweet pat in the pan tart dough. So much less stressful! I was happy with the outcome but I think the cheese I used was too salty. Fortunately, the tomatoes were extremely sweet so it balanced out the flavor pretty well. What hard cheese would have been best? Park? Romano? Thanks for the recipe, Deb! Stay well!

pjcamp

I make one very similar to this. I’ve found if you’re short of time, you can use puff pastry instead of the pastry crust. Just be sure to dock it.

Elizabeth

This tart is a beautiful crowd pleaser! I used my own go-to pate brisee recipe but followed the recipe otherwise. So good. It’s kind of like a French pizza. :-) Thank you for bringing food joy during these weird times.

Jill R

Loved it! The mustard and parsley are great flavor additions to the usual tomato/basil.
Used an all-butter premade savory pie dough and it was perfect. Brand is Rustic Tart and is new and available in the Midwest.

Caiti

I made this tart with a bunch of cherry and grape tomatoes I had on hand from friends’ gardens and it turned out so lovely. I’m sure it was because there wasn’t as much liquid to give off from the tomatoes but it was a bit dry for me with a hard cheese (pecorino romano). Has anyone successfully tried this with goat cheese? I thought it might be good with a creamy cheese too and I have another bucket full of cherry tomatoes to use up.

Hannah

Thank you! I made this tart and everything was perfect and easy – somehow we didn’t have parsley so I subbed cilantro (and kept the basil) and it didn’t taste strange, just garlicky and wonderfully herby. I am also not a fan of Dijon mustard, but included the smear of it anyway and loved it!!!
I just finished reading The Margot Affair and loved it, too. Thank you.

Mir

Oh my! Exactly what I need to make tonight for my socially distanced visit with a girlfriend. And I am so serving fennel with it. I too am the only one in my family that likes fennel. Going with a zucchini and fennel carpaccio salad. Blood orange olive oil drizzle and roasted walnuts maybe some Romano shaved onntop. But I would totally appreciate more fennel recipes, especially for fall! Thank you!!

Sandy

This was delicious!

Sarah

I have been experimenting with tomato tarts all summer and this one was a winner – even my five year old liked it, which is saying something. I doubled the mustard as suggested and used gruyere (might have had a heavy hand with that but it was worth it). The addition of the herb paste added additional summer flavor. As others mentioned I definitely needed more than one tablespoon of water for the tart dough. I live in a humid and hot place and I needed three tablespoons to get it to just hold together and was able to shape it in a disk with the help of plastic wrap.

Made tonight and it’s almost gone already. Used a super sharp white English cheddar, and a Merlot soaked hard cheese, with heirloom tomatoes. YUM YUM YUM!!!!!

Liz Berliant

Would this work with frozen puff pastry?

Janice

Hi there!
This sounds de-lish. I am having company for dinner party this weekend and would love to serve this as an appetizer. Making it ahead – How do you think this would freeze?

Lauren

This turned out so yummy!! The pastry came out…funky, probably because I didn’t freeze it before baking and I couldn’t find anything to weight it down, also I was using a glass pie pan with sloped sides… So it sort of slid to the middle and I tried to reshape it after it came out, with dubious results 😂So lesson learned. But it tasted great, even though it looked weird! Just goes to show, even if you think you’ve ruined everything, just keep going and it’ll probably turn out okay!

Kate

Judith

It said in the recipe you were going to say something about the cheese in the notes, but I couldn’t see it. Now I must know! I have a ton of tomatoes at the moment, so I’m dying to make this!

BetsyD

Straight up unbelievably amazing! I waited ALL summer for my heirloom tomatoes to ripen and they finally were picked yesterday. Made this tonight and what a wonderful way to celebrate tomatoes! Absolutely worth the wait. I will be making this often. Thank you for always being so trustworthy with your recipes. It’s a motto in our home now when I make a new recipe that “Deb can be trusted…have no worries. It’s going to be fab” Indeed it was.

Diane

Lisa

Made this with different tomato varieties (including ground cherries) and grainy mustard instead of dijon mustard. Delicious. Don’t be afraid to change it up as needed.

The tart is gooorrrgeous! I love the different colours, I’m eating with my eyes…
and of course, yes to fennel!

Matt

I want the fennel salad recipe!

Dani James

What food processor do you use? Needing to replace my old Cuisinart and user reviews on the brands that tip the “Best of” lists are mixed.

Elsie Mellema

You said under the cheese ingredient see note. I don’t see the note. I would really like to know what cheese you used

Rachel

I made both tomato tarts on the SK website this summer, and liked them both, but am definitely team Mathilde. I had to add a little extra water to the crust, but otherwise followed exactly. I was pleased at how sturdy but still tender the crust was and how well the salting and blotting of the tomatoes worked to remove some moisture so the crust stayed crisp.

Dahlink

I read the book and enjoyed it, but I’ve made the tart twice and it is much more memorable! Perfect summer dinner along with the fennel salad.

Sujatha

Made this tonight for Vegetarian dinner. Was concerned that it would not be enough for our family of 4, but the cheese and crust makes it filling. Good alternative to a quiche. Added dried thyme to Flour for crust. Shortened blind bake time to 12 minutes. Used sliced gruyere inside and shredded gruyere + Parmesan on top. Had to reduce baking time to 45 minutes so top cheese wouldn’t burn, but these were all good additions.

Susan Seigerman

Made this the other night with some gorgeous heirloom tomatoes! Light, delicious for a late summer supper with a salad, not fennel (husband not a fan). Reheated for lunch the next day. I made the crust a day before and it was perfect.

KarenA

This was delicious and the tart crust was perfect, one of the best I’ve ever made! Used cheddar, went a little heavy on the Dijon. Mmm!

Denise George

The tomato tart: I just wonder how many servings because my husband and I ate the whole thing in 10 minutes, delicious!!!

Juka

Katrina

I’ve now made this delicious tart three times and it’s on the menu for tomorrow. It takes a long time but so worthwhile…the taste of summer in every bite!
I do not put the dough in the freezer before placing in the tart pan, as ten or fifteen minutes in the fridge seems to do the trick. I also reverse the quantities of basil and parsley due to personal preference. Otherwise, follow the recipe exactly. YUM!

Charli

This was amazing. I made a vegan version (adjusted the pie crust with coconut oil and vegan butter and vegan cheese in the filling). So good and my family loved it.

Krithika

I was reading through the instructions and was wondering what the science is behind separating the cheese layer and herb layer? Any harm in blitzing all the filling ingredients in the food processor and filling the crust with the mix?

Karen+W

This was AMAZING! The flavor! I didn’t have parsley so used cilantro and we all loved it. Even my picky kids. Will definitely try again with parsley.

Allison Reynolds

Hello, Deb! I would love a fennel salad recipe from you!!’ Thanks for your awesome blog!!! Kim

Laurie

Even though I salted and thoroughly blotted the tomatoes, there was so much water I had to use a turkey baster to drain the excess. I ended up cooking it longer to dry it out but the pastry got a bit overdone in the process. Did anyone else have trouble with it being watery?

Deb

Yes, please on the fennel salad recipe

Stephanie

I’ll talk about fennel All. Day. Long. Roasted, grilled or raw. Love it!

Juleslebo

What a lovely tribute to the book, and the recipe sounds delicious. I have tomatoes in the waiting and your delicious fennel salad in the fridge, which I love for breakfast, lunch or dinner. Even my 13yo daughter loves fennel! Naysayers are missing out. 😉

shayne

absolutely divine! I used a 9.5″ springform cake pan instead of a tart pan. I made the crust a day in advance, formed it to the pan, and left it in the fridge overnight. I only needed the 1tbsp water the recipe calls for in order for the dough to come together. the next day I baked the crust right out of the fridge – no cracks at all either pre or post baking. I cut and salted my garden fresh Cherokee Purple tomatoes mid way through the crust baking, and blotted them a number of times before adding them to the top (note: Cherokee purples tend to not have a ton of seeds / so aren’t too ‘wet’; however I was wary of a watery tart & figured extra blotting is never a bad choice!). I used manchego cheese which was fantastic, and doubled the Dijon – shockingly I couldn’t taste it at all, it just melted into the overall savory/umami flavors of the tart. the tart (my very first!) baked up beautifully without any sogginess at all. and my husband – who deeply dislikes uncooked tomatoes, and told me while I was making it that he “wasn’t too sure about this whole savory tart thing” – devoured 1/2 in one sitting… and voluntarily got all the ingredients again at the grocery store so I can make it again when more tomatoes ripen! so I’m definitely calling it a hit. thank you, Deb!

Colleen Wright

My garden is on tomato overload right now and heirlooms are my favorite (red brandywine, mortgage lifter, purple Cherokee) so when I saw this recipe I had to give it a try. And so glad I did because WOW!! First, I really love the add of Dijon mustard brushed on the tart shell – one of my favorite cookbooks is Lydie Marshall’s A Passion for Provence and her onion tart uses this and is completely divine. Second, I added some shredded zucchini (because also in garden abundance) to the cheese mixture but I salted and drained the excess water ala Jim Lahey’s zucchini pizza recipe. And finally, I used jack cheese because I happened to have some on hand and it worked very well. The crust is perfect and flaky, the filling and tomatoes are gooey, savory, and sweet. Very much a keeper. Thank you!!

Katie K

This was fabulous! Four of us ate the whole things, and that was after having a salmon mousse as an appetizer. Despite my flubs, it still turned out. My crust cracked in a couple of places and I’d forgotten the extra dough in the frig. After the filling was in, who could tell? Also thought the first baking time was a bit too long, the crust was pretty golden after 7 minutes. The crisis came when at some point during the baking of the finished tart, my over stopped working. Had the users manual handy; we turned off the the circuit to reboot it. I had do watch it to figure out when it was done, which is basically what I do with anything but I had no clue how long it had been in a cooling oven instead at 375. Oven hasn’t done another malfunction again. I used gruyere cheese and it was perfect. Great summer dish.

Paige

Anyone try whole wheat flour in the crust?

Jennifer Falvey

Fennel salad, pleeeeeease! I can promise that at least 4 people I could name right now will be delighted!!!

Wanda

I made this dish this week. I used a pie crust from the grocery because I already had it. It was super easy and very tasty.

Rachel

This was amazing! I followed the recipe to a tee and it came out perfect. What a lovely way to showcase heirloom tomatoes at their peak!

Beth

My co-op makes an all-butter pie crust but it’s not a true pate brise as it doesn’t contain any sugar. How do you think the tart would turn out if I used this crust?

clayton richard

Made this last night (actually started mid-afternoon, because me and homemade pie crust have a very shakey history) and it was one of the best things I’ve made in a long time. Our Alabama heirloom tomatoes are coming to end-of-season and this was a great way to use them. Will be making this again and again. Thanks Deb.

Vika Blanca

I’m on my 4th iteration of this. I make pesto from my CSA, so there’s been basil, carrot top and Swiss Chard. I’ve also used cheddar, pecorino, parm and just grabbed all my ends of cheese and used them. It’s been delicious every time. Thanks for this!

Giorgiana

Could I just bake it free form! Like a crostata or a galette?

Kristin

Thank you, Deb! This was delicious! I skipped the Dijon so just spread the herb mix on the bottom with the cheese. Even after sitting out for a few hours, the crust remained nice and crispy. I substituted half of the flour for whole wheat flour, but made no other adjustments to the crust and it worked well. Will definitely make this again!

Dorothy Paradis

I love the dough recipe and the colorful display of the heirloom tomatoes. I had some pesto on hand, so I just added some fresh parsley and a little more garlic. It was delicious! No soggy bottom :)

Patti

This tart is delicious. I made it last night and it came out beautifully. Not only did it taste wonderful, it was a lot of fun to put together. My new special cooking adventure for the week! Thank you Deb!

Kerry-Ann

I want to know more about the fennel salad!!! Waiting for tomatoes here in Massachusetts-once they’re here I’m making this!

Christine K

Fennel salad, please!! It sounds perfect with the tart, of course. I usually shave the fennel on the mandolin, add some curls of whatever I have (beets, carrots) and slivers of res onion. But I haven’t found the best dressing for this yet, usually try an orange juice vinaigrette….and yes, I’m also usually the only one who eats the fennel! Thanks for the inspiration!

Caroline

I used store-bought dough and noticed that after 20 minutes of pre-baking the shell, the edges are already very dark. Since the tarte has to bake for 50 more minutes with the filling, I covered the edges with aluminum foil to avoid them burning. Is there a general rule of thumb about changing the time when parbaking store bought dough?

Danita

Definitely a recipe to repeat throughout the summer. I didn’t have time to make a crust but will definitely do that next time. I found whole wheat pie crusts at my local grocer and used one of those and it worked great for this savory dish. Between 3 of us we ate the entire thing for dinner with salmon patties.

Deb,
This was absolutely AMAZING! A lot of steps, but well worth the end result. I only had red tomatoes, but can see how colorful Heirloom would have been very pretty. The mustard schemer was wonderful. I chose Provolone and cheddar form my cheeses.
Thanks for all of your fabulous recipes!

Cheryl

Delicious !!
followed the recipe but found I needed 2 extra tablespoons of water for the dough to come together. I used only red tomatoes cuz that’s what I had . At the end I sprinkled on some dried basil & mozzarella cheese and broiled until the cheese was bubbling. Served it with a Caesar salad .Will definitely make this again

Flanno

I made this today, it is reallllllly really good. Went to a farmers market for the tomatoes which were so incredibly flavourful! Namnamnam!

eileen

omg! I ate tarts that looked like this yours almost everyday in France years ago. I got so excited when I saw your tart. Those tarts from years ago were so deeply delicious, hoping this one tastes just the same. Looks exactly the same. Good tomatoes are exciting :}

Barbara

Made this tomato tart for dinner today, exactly as written. It was delicious! It was so much lighter than the mayonnaise-based recipe I have been using for years. I used Dijon mustard to coat the crust, and didn’t taste it at all. I think it adds a layer of flavor without standing out or tasting sharp. This will be my new summer tomato tart/pie recipe. Thanks for sharing!

Andee Beck Althoff

This turned out great! I don’t have a food processor, and so I used a pastry cutter; the crust was not terribly cohesive but I was careful to plug holes once it was in the 9 inch cake pan, and it proved to be a beautiful accompaniment to the layers above. If you want to add more cheese you probably can, but really this recipe is perfect as is. And oh, those roasted tomatoes!

Heather

I have so many tomatoes! Definitely want to try this recipe but not a huge fan of parsley…any substitute suggestions? Could I just omit?

Emily

I have a bunch of tomatoes that need to be eaten now and was thinking about making a several tarts and freezing them. Do you think I should freeze them before or after the final 50 minute bake?

Patricia Harris

Seems like everyone here is all about the fennel salad–but I came to say how wonderful this tart was! I made it with farm stand tomatoes, picked yesterday, and it was a huge hit. It did occur to me, as I put the herb mix on, that I could’ve just used the basil pesto I have in my freezer. But I’m not second-guessing. It was perfect!

Nancy Woods

I am always…always…the most popular person at a pot luck when I bring one of your recipes. Yay!
My question is more of a query: are you the one who said to freeze empty crusts (in pie/tart/spring form pans) rock hard and then fill and bake? That way you skip the dreaded “blind bake”? I’ve been doing this for several years and the crust is always well behaved. Just curious.

Danielle Sink

Divine! I’ve made tomato tarts before but they have ended up a little watery and not enough flavor. Deb, you are amazing!

Sue P

Fennel salad? Yes please!

Kathy

Would just say that I’ve tried this tart several times and it always comes out as mush. Blotting the tomatoes with kitchen paper doesn’t remove nearly enough liquid. I actually am in France, and have used tomatoes from the market (which are really wonderful) so maybe these tomatoes are just too juicy to work in a tart. Oh well, I’ll just have to eat them raw ;-)

Jen Tambellini

This might be one of the best things I’ve ever eaten! And I made it! Wow! It’s just that good!

Assunta Trischka

I made this gorgeous and yummy tart last year and to raves and I’m about to do it again, only 2 at once… is that advisable in terms of the crust? Meaning, can I truly double the dough recipe and then split in two, or will that alter things negatively? Same question for the “pesto”. Thanks!

kathy

I make this over and over and never disappoints! I substitute 1/4 cornmeal for the dough. Adds a bit of texture. This year I will also add some fresh corn to the tomatoes. Always a crowd pleaser.

Lynette

I made this last night to rave company reviews. I was astonished that something so easy could come out of my oven looking so lovely. I followed the recipe to a T, with the exception of reducing the first freezing time from 10 min to 5 based on previous comments. I used a combination of Gruyère and Parmesan because that’s what I had. I also blotted it a couple of times with a paper towel during baking, since maybe I didn’t blot it well enough before putting it in the oven. It had a surprisingly intense, delicious flavor, and in our case slicing it into 1/8ths yielded the best serving size. What a great way to use up the tomatoes and herbs that showed up in my CSA box this week! Thank you, Deb!

Lindsay Melnick

I would say, don’t waste your time making the pie crust. It adds so much to the prep time! This was tasty, but I feel like it took way too long to make. I wish I had layered more tomatoes and I saw no mayo in the recipe so I omitted it.