I have more tomatoes then I know what to do with and I was craving something comforting this week. I also felt like being artistic, so I came up with this easy recipe for a summer tart. You can really get creative when arranging the tomato and eggplant slices. This recipe is also perfect for lunch or dinner and great for entertaining. I threw in some sprigs of fresh herbs that I have growing in my garden. Feel free to substitute fresh basil for a lighter, more delicate flavor. You could also substitute summer squashes for the eggplant, just cut back on the roasting time.
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
3 tablespoons apple jelly, melted and divided
3 tablespoons packed brown sugar
1/8 teaspoon freshly ground nutmeg
1 1/2 pounds Granny Smith apples, peeled and thinly sliced
- 1. Preheat oven to 425°. Peel and slice apples. Keep them in a bowl of water with juice of a lemon but be sure to pat dry completely or add some flour so that the apples don’t get too watery and ruin the crust.
- 2. Roll dough to a 12-inch circle and place in a tart pan. Brush dough with 1 tablespoon jelly. Place pan in freezer for 5 minutes.
- 3. Combine brown sugar and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 tablespoon sugar mixture over dough.
- 4. Arrange apple slices in concentric circles on prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425° for 35 minutes or until apples are tender and crust is golden brown.
- 5. Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges.
- Optional: top each wedge with 1 teaspoon crème fraîche or some vanilla ice cream!
Nutritional Facts (Per Serving)
205 cals, 8.5 grams fat, 32.6 carbs, 1 gram fiber.