Tomato Tart on Cornbread Crust

I still have lots of tomatoes. Most of them have been canned/frozen, but there are still plenty to make this yummy tart.

Tomato Tart on Cornbread Crust

*You can use a boxed cornbread but I made mine from scratch using cornmeal.

Sliced tomatoes

Cheese Mixture: 1/4 sour cream, 2 or 3 T mayo, 1 tsp minced garlic, 1 cup shredded cheese (any kind- I use cheddar), basil (about 2 tsp), salt and pepper.

Bake the cornbread on a sprayed baking sheet at 425* for 12 to 15 minutes. spread out cheese mixture and layer tomato slices on top. Salt and pepper some more and sprinkle over parmesan cheese. Bake an additional 5 minutes until cheese melts and then broil a few minutes longer to brown the parmesan and cook the tomatoes down a little.

You could make additional cheese mixture and spread more on top of the tomatoes as well.

Cut into squares and serve warm or cooled.

If you missed my first post, you can click here to read about all the yummy, fresh summer vegetables we’ve been given 🙂

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3 thoughts on “Tomato Tart on Cornbread Crust

  1. This looks like the perfect quick lunch or dinner for summertime! Do you have a recipe for the exact cornbread you used?

    • I do 🙂 I used House-Autry yellow Cornmeal and the recipe is on the bag.
      1 cup cornmeal
      1 cup flour (I use 1/2 & 1/2)
      1 T sugar
      1 t. salt
      1 T baking powder
      2 eggs
      1 1/4 cup milk
      2 T. EVOO
      Sift dry ingredients. Beat eggs, milk and oil in a separate bowl. Add to dry ingredients; beat gently until mixed. Bake at 425* for 15 to 20 minutes (less when using as crust, keep an eye on it).
      Thanks for reading and commenting! I hope you enjoy this recipe 🙂

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