A bud pops open and bright red petals spread to greet the sun. It is the first glimmer of beauty to come with spring. Gazing at the camellia brings thoughts of red fruits and vegetables to come. It will soon be time for cherries, watermelon, rhubarb, peppers, and glorious tomatoes. If only the season would get here quickly. Until then you have to make the best of what you find in at the store. One way to do that with tomatoes is to cook them. Find the best you can at the market and make a Mediterranean Tomato Tart.
Making the tart is similar making a pizza. There is the crust which is pie dough. You can either make one from scratch or use a refrigerated store-bought one. Toppings of feta cheese, red onion, olives, and spinach are scattered around. Thick slices of tomatoes are arranged on top so they will peak through and show their lovely natural pattern and color. The “sauce” is eggs and milk whisked together with fresh thyme and poured in to fill every nook and cranny. It is then very carefully transferred to the oven to bake. A little while later you have a beautiful tart that tastes as good as it looks.
Mediterranean Tomato Tart is a meatless meal. Serve it with a simple green salad. Eggs and cheese provide protein and make this dish both filling and satisfying. Each bite can have different taste combinations of saltiness from cheese and olives, sweetness of onion, freshness of spinach, and brightness of tomato. The best bite is one that has them all.
Are you looking for meatless recipes? You are in luck! Scroll down to find a list and links to ones by Sunday Supper contributors. Big thanks to Tammi of Momma’s Meals for hosting this event.
- 1 single crust pie dough (refrigerated store-bought or homemade)
- 3 ounces crumbled feta cheese
- ¼ cup pitted kalamata olives, chopped
- ¼ cup thinly sliced red onion
- ¼ cup cooked spinach, squeezed dry
- 3 tablespoons all-purpose flour
- 1 tablespoon cornmeal
- 2 large tomatoes, cut into thick slices
- 1¼ cups whole milk
- 3 large eggs
- 1 tablespoon fresh thyme, chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 350 degrees F. Lightly coat a 9-inch removeable bottom tart pan with cooking spray.
- Roll dough to an 11-inch circle and press into the pan. Remove any overlap of dough from the edges.
- Sprinkle feta cheese in the pan. Top with olives, onion, and spinach.
- Combine flour and cormeal and sprinkle over cheese and vegetables. Arrange tomatoes on top.
- Whisk together milk, eggs, thyme, salt, and pepper until combined. Pour over tomatoes.
- Carefully place the tart in the oven. It will be filled to the top and can spill easily.
- Bake for 40 to 45 minutes, or until set. Let cool at least 15 minutes before removing from the pan and slicing.
Recipe adapted from Tomato Tart on My Recipes
Here are meatless recipes by Sunday Supper contributors. Join me in visiting each one. There are so many great choices. The difficult part is deciding which one to cook first.
Salads, Soups, Stews and Starters
- Spicy Vegan Potato Salad by Killer Bunnies, Inc
- Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
- Olive Tapenade by MealDiva
- Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
- Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
- Potato Chickpea Stew by The Not So Cheesy Kitchen
- “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
- Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings
- Teriyaki Quinoa “Meatballs” by The Foodie Patootie
- Black Bean “Meatballs” with Marinara by Foxes Love Lemons
- Spicy Vegetarian Meatballs by Mess Makes Food
Pastas, Pizzas and Casseroles
- Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
- Four Cheese and Spinach Stuffed Shells by Melanie Makes
- Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
- Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
- Deconstructed Vegan “Lasagna” by What Smells So Good?
- Ramen Stir Fry by Ninja Baking
- Roasted Red Pepper Lasagna by Cravings of a Lunatic
- Broccolini Macaroni and Cheese by Family Foodie
- Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
- Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
- Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
- Pasta Patate by Webicurean
- Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
- Broccoli, Mushroom, and Rice Casserole by Momma’s Meals
- Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu
- Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
- Garbanzo and Brown Rice Burgers by girlichef
- Tofu Burgers by Small Wallet, Big Appetite
Tacos & Everything Wrapped
- Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
- Mushroom & Poblano Tacos by La Cocina de Leslie
- Green Chile Enchiladas by Cookin’ Mimi
- Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
- Black Bean and Avocado Flautas by Supper for a Steal
- Black Bean Spinach Quinoa Burritos by Alida’s Kitchen
Other Main and Side Dishes
- Vegan, Gluten Free Breakfast Bars by Pies and Plots
- Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
- Mediterranean Tomato Tart by Magnolia Days
- Lentil Stuffed Peppers by Peanut Butter and Peppers
- Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
- Leek and Zucchini Tarte Tatin by Food Lust People Love
- Tofu and Peas Curry (Tofu Matar) by Soni’s Food
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
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