Delve into this Summer Crunch Tart with Tomatoes, an easy and flavorful Italian recipe for your summer meals.

Summer Crunch Tart with Tomatoes

The Summer Crunch Tart with Tomatoes is a thin, crispy, and irresistible savory tart, perfect for adding a rustic and tasty touch to your summer menus. This classic Italian recipe is quick to prepare, featuring simple ingredients that pack a lot of flavor. Straddling the line between a no-yeast focaccia and a farinata, it delights with its irresistible crust made from cornmeal and offers incredible versatility: in this version, we’ve infused it with tomatoes, onion, and pecorino cheese, but there are countless variations you can create based on seasonal ingredients!

Ideal for serving at a picnic, a beach lunch, as a snack during an aperitivo, or even as a light main dish paired with a fresh salad. Once you try the Summer Crunch Tart with Tomatoes, we’re confident you’ll want to experiment with other versions, such as:

• Potato and Onion Crunch Tart
• Pumpkin Crunch Tart

Ingredients

• 2 cups cornmeal
• 1/2 cup all-purpose flour
• 3 cups water
• 2 ripe tomatoes, sliced
• 1 onion, thinly sliced
• 1 cup grated pecorino cheese
• Salt, to taste
• Olive oil, for drizzling

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the cornmeal, flour, and a pinch of salt.
3. Gradually add the water, stirring until you have a smooth batter.
4. Pour the batter into a greased baking dish.
5. Evenly distribute the sliced tomatoes and onion over the top.
6. Sprinkle the grated pecorino cheese on top.
7. Drizzle with olive oil.
8. Bake for about 30-35 minutes, or until golden brown and crispy.
9. Let cool slightly before slicing and serving. Enjoy!

Total Time

Approximately 45 minutes

Cuisine

Italian