We had a tight race this quarter, but SAVORY TARTS AND GALETTES managed to edge out chilled soups by one vote to become our big winner! Thanks for voting - I look forward to pull out my springforms and baking along with you all.
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This Smitten Kitchen burst tomato galette with corn and zucchini will again be on my late-summer meal list.
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I’m forever taken with the idea of tomato tarte tatin.
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My family looks forward to me making that and her zucchini ricotta galette every Summer!
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David Lebovitz just published a recipe for a tomato galette in his free newsletter.
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In my Eat Your Books account, I have 78 recipes tagged “tomato pie”, including 9 for tomato tarte tatin.
Now I have 79 and 10…thanks!
EDIT: just read Caitlin’s post, so now I have 80 recipes for “tomato pie.”
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Hahaha
But how will you narrow them down? 
I didn’t use my PhD to get an academic teaching job. I do use my research training to compare recipes and combine my favorite elements. It’s more than a little OCD at time but I enjoy the results!
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I just saw this on my FB feed. I might try making it without the mustard.
( I’m not a fan of mustard in most things)
Oops, forgot about this thread – but then I came across this beauty. Ok, tomato tart or cauliflower tart soon.
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CAULIFLOWER AND CARAMELIZED ONION TART
I wish I could say I just followed the SK recipe, but alas I was lacking some key ingredients (mascarpone, cream) and didn’t want to wait, so I marched on without and used the recipe for inspiration.
I used an oil crust recipe that works reliably for me for quiche – this one, but using twice the water and 2 tbsp of parmesan cheese mixed in with the flour (half was ww).
Cauliflower roasted “well”, onions caramelized on the stovetop. Then I veered off. I made 1/2 cup milk’s worth of bechamel in the pan in which I had caramelized the onions, added a pinch of herbes de provence, let that cool slightly and beat an egg into it as the “liquid” for my tart.
Dijon mustard spread over the par-baked crust, then a sprinkle of parmesan, the caramelized onions spread over that, then the cauliflower layered over that, greated cheddar scattered over, and the liquid poured over everything.
It baked for 15 mins at 250 to set, then 5 mins at 450 to brown.
I’ve made this before, and the combination of cauliflower, caramelized onions, and cheese is hard not to love!
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Looks fantastic.
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It’s richer than I expected for not having put a lot of rich stuff in there – probably the oil in the cauliflower and the oil in the caramelized onions compound it.
I managed one small piece for lunch, after thinking I would easily eat 2 and need a side salad to fill the gap.
Now I’m wondering how much richer the version with mascarpone and whipping cream must be 
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TOMATO TARTE TATIN
I made a personal size one today — 2 tomatoes, in my tiny carbon steel pan.
Used the method described in The Guardian but made my own crust instead of using puff pastry. Same oil crust recipe I mentioned in the cauliflower crust.
I also didn’t blanch the tomatoes — after they cook with the caramel, the skins peel right off.
So intense and so delicious!
The tomatoes lost their shape because of the cooking with caramel, so I might tweak the method slightly for aesthetics if I were making it for company.
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That was excellent!
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Cauliflower tart inspired by @Saregama! This is a similar filling, my difference was zapping the seasoned cauliflower and then broiling with a spritz of evoo. Mustard/cheese on the base, cauliflower, grated Cabot Black Label cheddar, followed by 1/2 cup evaporated milk ,( sriracha, s/p, nutmeg) mixed with an egg. Topped with a little more cheddar and rings of shallot which crisped up nicely. This worked very well in lieu of a Mornay sauce which was my first intent. I had some ham/bacon/ blk olives under consideration to add but didn’t this time but will add one next time. I also like the combination of oil cured black olives and yellow raisins with cauliflower. Alison Roman has a similar tart in her new book “Sweet Enough”.
This warmed up very nicely stove top for lunch today.
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Looks and sounds lovely!
I used whole milk and an egg.
The caramelized onions were almost a big too much of a flavor load with the roasted cauliflower, id do one or the other next time. A “plain” cauliflower cheese tart sounds really good in my head too.
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You pushed me over the edge when you mentioned the o.o. Crust. I had one in the freezer for a few weeks, a little Asiago in it, so that did it!
( I had saved the recipe from you with the yogurt in a screenshot).
The Luis Weiss leek tart with sour cream , egg and a little cornstarch is a good base for a filling without having to bother with a béchamel or mornay, I imagine it would work well with cauliflower and cheese.
ETA…you might like the shallots on top, crispy goodness.
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The leek tart sounds lovely —- I remember it doing the rounds a while back. Maybe when her book was BCOTM?
Yes, that was it. It’s a delicious tart, I increased the size to a 10” on one occasion.
