“Crust-less” Summer Tomato Tart

This version of a tomato tart uses freshly grated small potatoes as the “crust” rather than pastry, resulting in a lower carb version of this delicious favorite!

5-6 small red potatoes (boiler size, approx. 2″ in diameter)

1/3 cup grated parmesan cheese

scant 1/4 cup olive oil

1/4 tsp. herbs d’provence

5-6 roma tomatoes

drizzle of olive oil

salt and pepper

Preheat the oven to 350F. Slice the tomatoes thinly and place in a single layer on a paper towel lined baking sheet.  Sprinkle lightly with salt and set aside for about 15 minutes.  This process allows the tomatoes to release excess moisture.  Meanwhile prepare a 9″ tart pan with removable bottom by lightly spraying with cooking spray and lining with parchment paper*. Grate the potatoes.  Mix the potatoes with the cheese, olive oil, and herbs.  Mixture will be loose. Press into the tart pan covering the bottom in a very thin layer.  Place in the oven and bake approx. 20 minutes until lightly browned and crispy.  Remove from oven and layer the tomatoes slightly overlapping on the crust (see picture).

Lightly drizzle with olive oil and season with salt and pepper.  Place back in the oven and bake another 15-20 minutes.  Remove and cool slightly.  Can be served warm or even at room temperature.

*The parchment is an option.  I do this regularly now with many recipes, even with non-stick coatings.  It protects your pans with the Teflon coating and also makes removal so much easier, food just slips off the parchment and onto your serving dish of choice.