I saw this recipe in a Facebook group that I’m in, a group for bakers to share during these crazy times of Covid-19. It looked really good and fairly straightforward so I gave it a go, it is originally from The New York Times. One of the best things of the “Covid Era” has been the amount of time I have been able to spend in Michigan, surrounded by plentiful fruit stands and local markets. The heirloom tomatoes have been beautiful, and my favorite stand has lots of produce grown by local Amish farmers, so I grabbed a few and gave this a try.
I was a little lazy and used a store bought crust, which necessitated a bit more custard filling, so this came out more like a quiche than a true tart, so next time I’ll go all in and break out the tart pan. Here’s the recipe, jump on the bandwagon and give it a try! https://cooking.nytimes.com/recipes/1021252-heirloom-tomato-tart