Tomato & Cantal Tart

Preparation info
  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about


    generous servings
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This recipe comes from my late friend, cooking-school owner Peter Kump. Peter always made this tart for summer parties at his house in East Hampton on Long Island. The secret of its success lies in having perfectly ripe tomatoes, which you can only get during the summer from your own garden or at a farmer’s market. I was so eager to prepare this once during the winter that I experimented with baking sliced plum (Roma) tomatoes with a little salt and sugar and it worked perfectly. See the va