Tea on Tuesdays and the Tale of Two Tarts

I am so honored and excited to be a guest for Tea on Tuesdays! 

It's so hot here in Texas and it's Southern Sweet Iced Tea for me.  My teapot is being used as my vase to hold some colorful flowers.  I'm sharing my favorite tomato tart recipe that I've been making for years.  Isn't it so pretty on this bright, floral tablecloth?

Mary and Pam make teatime so special and inviting.  Please be sure to check out their teatimes at the bottom of the page.  

The tomato tart and a side salad are perfect for a summer teatime luncheon.  I have a collection of Fiesta Ware dishes in all different colors that my family gave me years ago.   These dishes are so sturdy and never chip and I can mix and match them.  

My mini cake pedestal  that I won several years ago from Linda, at  Life and Linda matches my tablecloth perfectly.  The mini tarts are just a little treat to enjoy if you like to finish off you meal with something sweet.

This is the tea that I'm sipping.  It's sugar free, but does have sucralose in it, if that bothers you.  I love it!

If you have homegrown tomatoes, they're the best, but these Campari tomatoes are really quite wonderful.  It's such a simple recipe, with garlic, cheese and tomatoes, and looks so pretty for serving at a tea.

Yield: 4-6

Author: Kitty, but recipe is adapted from July 2003 Southern Living magazine

Tomato Tart

I cut this recipe from a Southern Living magazine years ago, but I have changed the process.

Ingredients

• 1/2 package refrigerated piecrusts
• 1 garlic bulb
• 1/2 teaspoon olive oil
• 1 and 1/2 cups shredded fontina cheese
• 4 large tomatoes (I used 7 of the Campari tomatoes)
• salt and pepper

Instructions

1. Cut off the pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal. Bake the garlic at 425 degrees for 30 minutes; cool. Turn the oven up to 450 for step 2.
2. Press the piecrust on the bottom and sides of a tart pan with a removable bottom. Bake a 450 degrees for 9 minutes or until the piecrust is lightly browned; set aside. Turn the oven down to 350 .
3. Slice the tomatoes and sprinkle evenly with salt and pepper. Place on folded paper towels and let stand for at least 10 minutes.
4. Squeeze pulp from the garlic cloves into the bottom of the pie crust. I like to use an offset spatula to spread it around.
5. Sprinkle 1/2 cup fontina cheese over the garlic.
6. Arrange the tomato slices over the shredded cheese, slightly overlapping them in a pretty fashion. Sprinkle with remaining 1 cup of cheese.
7. Bake the tart at 350 for 45 minutes or until lightly browned.
8. I like to sprinkle the tart with some fresh basil.

Notes

You can use a square 9" tart pan or a round tart pan.

I have used an Italian blend cheese, but fontina, even though pricey, melts so beautifully and tastes the best.

I also add even 1/2 cup more cheese on the top.

This is my large tart, and I had enough left over for mini tarts.

Yield: 12

Author: Kitty, but adapted from The Country Cook

Blueberry Cream Cheese Tart

This original recipe for this was with a vanilla wafer crust and in a square pan, and cut into bars. I had a graham cracker crust and decided to make it into pie form. There was enough leftover filling to make tiny tarts with prepared shortbread crusts.

Ingredients

• 1 prepared graham cracker crust
• 8 ounces of cream cheese softened to room temperature
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar (or maybe 1/4 cup more if you like it sweeter)
• 1 can blueberry pie filling (or whatever flavor you prefer)

Instructions

1. In a bowl beat together the cream cheese,, heavy whipping cream and the powdered sugar.
2. Spread evenly into the prepared pie crust.
3. Spread the pie filling on top of the cream cheese layer.
4. Cover with plastic wrap or the lid from the piecrust and freeze 2 hours to set.

Notes

You could make a crust with 24 vanilla vanilla wafers crushed and 3 T. melted butter, mixed together, and put into a square pan, and then proceed with the recipe. You would then cut into bars.

I know that you will enjoy getting some summertime inspiration from these lovely friends.

Mary at Home Is Where The Boat Is

Pam at Everyday Living

Thank you again to Mary and Pam for inviting me to join in on Tea On Tuesdays!

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage