Bisquick Tomato Tart

Even though tomato season is nearing an end, try to scavenge up what you can for this delicious recipe from the 2013 Bisquick Family Favorites Recipe Contest at The Big E!

If you like this, make sure you stay tuned for our upcoming blog on the Fleischmann’s Best Baking Contest winning entry! Also, check out our blog from October 2 on Grandma’s Favorite Caramel Salted Chocolate Chip Cookies. Yum!

Bisquick Tomato Tart

Bisquick Family Favorites Recipe Contest 1st place recipe submitted by Anne Crouss of Feeding Hills, Mass. 

Crust:

1 1/2 cups Original Bisquick mix

1/4 + 1/8 cup butter, softened

1 tablespoon fennel seeds, crushed

4 to 5 tablespoons boiling water

1 egg white, lightly beaten

Tomato Filling:

15 black and/or green bar style olives, chopped

2 tablespoons finely chopped red onion

1 tablespoon chopped fresh thyme

1 tablespoon olive oil

1 1/2 cups shredded Italian Fontina cheese

3 large tomatoes, sliced 1/8-inch thick, well drained on paper towels

3/4 teaspoon salt

1/2 teaspoon ground black pepper

Fresh thyme sprigs

Preheat oven to 450 degrees F. Prepare the crust by mixing Bisquick mix, butter and crushed fennel seeds in a small bowl. Add water and stir vigorously until a soft dough forms. Press into a 12-inch tart pan and bake for 8 to 10 minutes until light brown. Reduce heat to 400 degrees F. Brush bottom of tart with a lightly beaten egg white and bake until golden, approximately 10 minutes. Cool slightly on a wire rack.

Prepare tomato filling by mixing olives, onions, thyme and olive oil together in a small bowl. Sprinkle cheese over bottom of cooled crust. Arrange the tomato slices in slightly overlapping circles over the cheese. Sprinkle evenly with salt and pepper. Sprinkle olive and onion mixture on top of the tomatoes.

Bake in the 400 degree F oven for approximately 20 to 25 minutes, when the cheese is melted and the tomatoes are golden and bubbly. Garnish with thyme sprigs and serve warm or at room temperature.