Welcome to my Tailgating BBQ series! From September 15-30, I’ll be sharing grilled recipes that are perfect for tailgating. Each day there will be a new grilled recipe posted to give you inspiration and help build your collection of easy tailgating recipes.
Plus, and this is the really exciting part, one lucky reader will win this amazing Napoleon PRO285 TravelQ grill! Here’s how to enter…
Let’s keep the Tailgating BBQ Series going with this recipe from Susan from Love from the Kitchen. Here’s her recipe:
I love tailgating, and am so excited to be part of the Tailgating BBQ Series! I’m Susan at Love from the Kitchen, where I share my passion for cooking easy and tasty homemade food with fresh ingredients with you.
My husband and I are long-time season ticket holders for our local university’s football team, and we tailgate before every home game. We’ve had everything from breakfast tailgates to full Thanksgiving dinner tailgates! Today I am sharing my Grilled Tomato Tart.
Filled with sweet tomatoes and creamy cheese, this tart makes a great tailgate dish. It’s very flexible too – you can add peppers and onions if you like, or increase the amount of cheese to make it more filling. I like to use rosemary and basil, but different herbs can really change the flavor profile. Try cilantro and add a bit of cheddar cheese and some jalepnos for a south of the border treat.
Grilled Tomato Tart
- 2 large heirloom tomatoes
- 1 pint cherry tomatoes
- 8 ounces chevre cheese
- 1 loaf frozen bread dough - thawed (or make your own dough like Rosemary Focaccia Bread or simple Italian Bread)
- 1/4 cup olive oil
- 3 tablespoons chopped fresh herbs (such as basil - oregano, rosemary, or a combination)
- Ground pepper to taste
- Set thawed dough in a large bowl and allow to rise, covered, until doubled, about 1 hour.
- Start your grill to allow it to heat.
- Spray a disposable 13"x18" aluminum baking sheet with cooking spray.
- Spread the dough onto the pan, pinching the edges so there is an indentation around the edge.
- Spread the tomatoes over the dough.
- Break the cheese off in small pieces and evenly distribute over the tomatoes.
- Drizzle the olive oil over the tart and sprinkle with the herbs. Add ground pepper to taste.
- Place the pan on grill - use the upper shelf of your grill if you have one, or move the coals to one side and put the pan over the space where the coals were so that you are getting indirect heat.
- Cover the grill and bake the tart on the grill for about 20 minutes, or until the tomatoes are soft and the tart is golden brown. Note: you will want to watch this carefully as not all fires/grills produce the same heat!
- Remove from the heat, slice and enjoy!
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.