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Chef Madison’s Sweet Tomato Tart

CSSI Staff Post - June 23, 2020

Louisiana summers are a different type of hot than what I have become used to here in Chicago. The muggy air beats down on your skin with more intensity than the sun, creating an unescapable blanket of heat. As a child I would barely notice, but upon my return trips as an adult, it’s the first palpable sensation. In St. Bernard parish, creole tomatoes sprout from the rich, alluvial soil of the swamp. That heavy blanket of heat is exactly how these tomatoes thrive. 

In the early summers, my mother would pluck cherry tomatoes from the vine in her garden. She would gently clean them, revealing deep red and orange fruit so sweet you could eat them straight from her hands. But, when slow roasted with garlic and Vidalia onions, they create a pie filling that, paired with a crispy Parmesan pie crust, is so delicious it’s practically divine. 

I saw a similar pie while watching Netflix’s Chef’s Table. Mashama Bailey of The Grey in Savannah, Georgia, reveals a plump tomato tart that instantly transported me back to my mother’s kitchen. Being in the peak tomato season, I was nothing less than compelled to make one of my own. 
Sweet Tomato Tart - Yields 6-8 Servings

Parmesan Pie Crust - Ingredients
1 1/2 cups All Purpose Flour
1 tsp. Kosher Salt
1/2 cup Parmesan Cheese, Shredded
1 tbsp. Thyme Leaves, Stems Separated
1/2 cup Salted Butter, Cold and Cubed
2 tbsp. Ice Water

Tomato Filling - Ingredients
3 cups Tri-color Cherry Tomatoes
1 Vidalia Onion, Julienne
5 Garlic Cloves, Smashed
1/2 cup Extra Virgin Olive Oil
1 tbsp Kosher Salt
1 cup Sharp Cheddar Cheese, Shredded
1/4 cup Duke’s Mayonnaise
Parmesan Pie Crust
  1. In a food processor, combine the flour, salt, shredded Parmesan and thyme. Process until fully combined, about 5 seconds. 
  2. Add the cold butter to the flour mixture. Pulse until the butter is pea-sized and a crumbly mixture is formed.
  3. While processing, stream in the cold water and continue processing until the dough comes together, about 10 seconds. 
  4. Transfer dough to plastic wrap. Shape into a 1” disk and refrigerate for at least 1 hour, up to overnight.
Sweet Tomato Tart
  1. Preheat oven to 275°F.
  2. In a 9”x13” casserole dish, spread tomatoes, onion and garlic cloves in an even layer.
  3. Drizzle the extra virgin olive oil over the dish, fully coating the tomatoes, onions and garlic. 
  4. Sprinkle the contents of the dish with the kosher salt.
  5. Transfer to oven and bake, uncovered for 2 hours, gently stirring halfway through. 
  6. Remove from oven when tomatoes are blistered and the onions begin to caramelize. 
  7. Allow to cool to room temperature. 
  8. Increase oven temperature to 375°F.
  9. On a lightly floured surface, roll the refrigerated pie dough out until it is 1/4” thick. 
  10. Transfer to a tart pan, pressing the dough into the bottom. Trim the excess dough to 1/4” outside the rim. 
  11. Gently puncture the dough 8-10 times with a fork.
  12. Bake for 10-12 minutes, or until the crust begins to brown.
  13. Remove from oven and allow to cool slightly.
  14. Transfer the roasted tomato mixture to a bowl, straining out the excess oil. Reserve oil for vinaigrettes or other uses. 
  15. Using a large spoon, lightly press on some of the tomatoes until one-third of the tomatoes have popped open. 
  16. Transfer the tomatoes to the pie crust, discarding the excess liquid.  
  17. In the same bowl, combine the cheddar cheese and mayonnaise. Stir gently until well combined. 
  18. Top the tomatoes with the cheese mixture, spreading out evenly over the top. 
  19. Bake uncovered for 20-25 minutes, or until the filling is set. 
  20. Remove from oven and allow to cool for at least 20 minutes. 
  21. Slice into 6 to 8 portions and serve.
Madison Parsons
Associate R&D Chef
28 Feb, 2023
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