Tomato Biscuit Tart
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 2 large tomatoes (I used heirloom tomatoes!)
- • Olive oil
- • Balsamic Vinegar
- • Biscuit dough, made from Callie’s HLB Mix
- • Salt + pepper, to taste
- • 2 tbsp butter, melted
- • 6 tbsp Traditional Pimento Cheese, for garnish
- • Fresh basil leaves, chopped for garnish
As y’all know by now, I am always trying to find new ways to incorporate biscuits or biscuit dough into different recipes. I’ve made biscuit crackers from leftover dough, homemade pop-tarts or cheese handpies, rosemary biscuit wreaths at Christmas time, and so much more. This recipe is another iteration of using biscuit dough outside of its classic application, and boy it did not disappoint!
This Tomato Biscuit Tart is the perfect combination of buttery, rich biscuits and bright, fresh, and zingy tomatoes. It’s a recipe that is great to have on hand for the upcoming changing of the seasons – use up the last of your summer tomatoes in this easy to prepare yet highly impressive dish! And of course, you can forget to give each bite a cool, creamy dollop of pimento cheese…some might say this tastes like Southern pizza! I think we’ve got a new venture here!
Try it out for yourself, and enjoy!
Instructions:
- Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper
- Peel tomatoes and slice into ¼ to ½ inch thick slices. Drizzle parchment paper with olive oil and balsamic vinegar, about 2-3 tbsp. Arrange tomato slices into a round shape to be covered with biscuit dough. Season with salt and pepper.
- On a flour dusted surface, roll out biscuit dough to about ¼ inch thick round. With floured hands, carefully lift and transfer dough to cover arranged and seasoned tomatoes. Using your fingers, fold and crimp the edges of the crust to seal. Cut a small incision in the center of the dough to allow air to escape during baking.
- Brush with butter before baking for 25 to 30 minutes, rotating the pan halfway through. Once dough is golden brown and fully baked, remove from oven.
- Carefully flip the tart right side up by laying your cutting board or serving dish over the baking sheet and flip over. Peel the parchment paper off and top with a dollop of pimento cheese on each tomato slice. Sprinkled with chopped basil and serve hot!
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