Elegant Tomato Tart

Today I made you a tart.

This is the tart that ruined my dinner appetite. It’s evil. It’s delicious! This is another one of my Mom’s glorious recipes. I had to scale it down, because I know her and she doesn’t give exact measurements in any of her recipes. The ingredient list read as follows;

1 pie crust

4-5 Roma Tomatoes

Kalamata Olives

Chives

Basil

Dijon Mustard

The woman has 30+ years experience in cooking, I have like 11. But I’m happy to tell you I cracked her code and turned out one phe-nom-inal tart.

This is one of those recipes that does take a little time to prepare. Like three hours, which is like 5 hours in blog-time, because… well, I royally screwed up the first crust. Yeaaah baked it at 325 instead of 450, so you can imagine the soggy mess. Then tack on some extra time for the whole photography thing, ooooh-kay that aaaand I was on Instagram and couldn’t get off.

But the moment that I slide that tart out of the oven and the aroma of tomato-basil-mozzarella-baked-pie-crust holy-jesus slapped me in the face, it was worth every single second of those loooong 5 hours. So to reward myself I had not one… but two slices. Then I packaged the rest up and gave it to my friend, before I lost all control. Let those calories be her problem, right? Is that mean?… I’ve still have two of those muffins leftover from yesterday, so it’s sorta fair. :/


This is my favorite pie crust recipe. Whether you use my recipe or your mama’s…  it doesn’t matter, just use what you’re comfortable with. My recipe makes two 9 in pies, luckily because the first crust bit the dirt, hard.


After the dough rests, roll it out to fit a 9 in tart pan (I just picked my pan up today while shopping for the ingredients)! Then roll it up onto the rolling pin and gently lay it over the pan. Fit it into the corners and up against the sides.


Then I use my rolling pin and roll it over the top to sever the dough away from the pan.


Prick with a fork.


And weigh it down with a little foil and some dried beans. I did have some pie weights somewhere around this place but couldn’t find them, found some of these next to my food processor though… what those were doing there I’ll never understand. It’s been years since my girls needed to be protected from sticking their fingers in light sockets. Just pop the tart onto a rimmed baking sheet {because of the whole false-bottom-pan thing} and slide it into a preheated 450 degree oven for 8-10 minutes.


Remove the foil and beans, and let cool completely for 1 to 2 hours.


Here is all the goodies that will be jammed packed into the tart. The two most surprising ingredients to me are the Dijon mustard and the olives. So surprising, so deeelicious you won’t want to leave them out! Even if you don’t like olives… TRY IT!


While the tart is baking and cooling, slice a lot of Roma tomatoes. I sliced 5, which may have been a bit over kill however I picked out my favorite juicy slices and saving the unused ones for pico!


Lay them all out on a couple layers of paper towel, and if you have the time try to separate the gooey stuff from the tomato… you don’t want that crud in your tart.


Prepping the rest is a breeze. Roughly chop a handful of Kalamata olives…


Smash, peel and mince the beejesus out of 4 cloves of garlic.


Roll the basil tight and slice it into thin ribbons.


And slice up some chives.


Lastly, but not leastly (wait, huh?) grate a cup and a half of Mozzarella and a half cup of Parmesan.

Now. Let us build.


Once the shell has cooled schmear some Dijon mustard all over the bottom.


Sprinkle with the chopped olives.


Top with just a little of the mozzarella.


Top the cheese and olives with the sliced tomato, I could’ve/should’ve/would’ve sliced those thinner, right?


Sprinkle with a 1/8 teaspoon white pepper, a sprinkle of kosher salt, remember there are salty-brine-y olives in there so don’t overdo it with the salt. Sprinkle the minced garlic on top of the maters.


Sprinkle two tablespoons of the fresh chives and two tablespoons of the fresh basil evenly over top.


Sprinkle just a little more mozz…


Then quickly mix the yogurt with the remaining cup of mozzarella and the half cup of Parmesan, stir and…


…using your IMPECCABLY clean hands, smear it on top! Pop this back on to the rimmed sheet pan and into a 375 degree oven for 40-50 minutes. Watch it closely, and when it’s all golden you know it’s good to come out!


Can you smell it??


Let cool for about 15 minutes before slicing.


This tart makes an excellent brunch or dinner in my case since it cancelled any and all dinner plans I was thinking of having.  But so, so worth it.

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Elegant Tomato Tart

Yield: serves 6

Ingredients:

1 (half) recipe for Your Favorite Pie Crust or Mine, save the other half for another use

3-4 Roma Tomatoes

4 cloves of Garlic, minced

1-1/2 cups Mozzarella, freshly grated, divided

1/2 cups Parmesan Cheese, freshly grated

1/2 cup Greek Yogurt or Mayonnaise

1/4 cup Kalamata Olive, roughly chopped

2 tablespoons Dijon Mustard

2 tablespoons Fresh Chives, chopped

2 tablespoons Fresh Basil, sliced into thin ribbons

1/8 teaspoon White or Black Pepper

1 pinch of Kosher Salt

Directions:

Make your favorite pie crust recipe. Roll it out and fit it into a 9 inch tart pan with removable bottom {a 9 inch shallow pie dish would work as well}. With a fork, prick holes in the bottom of the crust, place some foil down and weigh it down with dried beans or pie weights. Partially bake the crust for 8-10 minutes in a 450 degree oven. Let cool completely before assembling {about 1-2 hours}.

Meanwhile, remove the stem part of the tomato and slice thin. Lay slices on a couple pieces of paper towel to drain. Remove any gooey/seedy parts and discard. Let drain while the crust cools.

When crust is cool; spread two tablespoons of mustard in the bottom of the crust. Top with chopped olives, a 1/4 cup of mozzarella, tomatoes, pepper, salt, garlic, chives and basil, then a little more mozzarella. In a small bowl combine the 1/2 cup Greek yogurt with the remaining cup of mozzarella and 1/2 cup of Parmesan. Spread the yogurt/cheese mixture over top. Place the tart carefully back on to the rimmed sheet pan and place back into the oven {375 degrees} for 40-50 minutes or until the top is a deep golden brown. Let the tart cool for 10-15 minutes before slicing and serving.

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34 Responses to “Elegant Tomato Tart”

  1. #
    1
    Blog is the New Black — April 13, 2012 at 12:18 pm

    GORGEOUS, Laurie!

  2. #
    2
    Anonymous — April 13, 2012 at 12:28 pm

    This looks so delicious! I love cheezy tarts, especially with olives!

  3. #
    3
    Maria @ Orchard Bloom — April 13, 2012 at 12:29 pm

    This looks so delicious! I love cheesy tarts, especially with olives!

  4. #
    4
    Maria — April 13, 2012 at 12:38 pm

    Beautiful! Can't wait for summer tomatoes!

  5. #
    5
    Jennie @themessybakerblog — April 13, 2012 at 12:43 pm

    All I have to say is yum! This looks so good.

  6. #
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    Katrina @ Warm Vanilla Sugar — April 13, 2012 at 1:11 pm

    Drooool! This sounds so yummy!

  7. #
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    sarah roberson — April 13, 2012 at 2:27 pm

    Mmmmm pretty! I love it.

  8. #
    8
    Lauren's Latest — April 13, 2012 at 2:30 pm

    I have extra pie dough in my fridge….hmm…wonder what I should make with it…

  9. #
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    Kelly | Eat Yourself Skinny — April 13, 2012 at 2:52 pm

    Ohh this tart does look amazing!! I just love your recipe! :)

  10. #
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    Julie @ Table for Two — April 13, 2012 at 2:55 pm

    this looks and sounds SO yummy! i love the cheesy crusty top!!

  11. #
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    Jackie @ Domestic Fits — April 13, 2012 at 4:39 pm

    Beautiful! I bet this would make an amazing Galette.

  12. #
    12
    Heather (Heather's Dish) — April 13, 2012 at 5:10 pm

    GAH! it's so beautiful!

  13. #
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    Kiri W. — April 13, 2012 at 5:47 pm

    Gorgeous – I adore tomato tarts, and the olives are just perfect. Beautiful pictures, too!

  14. #
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    A Pretty Life in the Suburbs — April 13, 2012 at 7:48 pm

    Oh gosh this tart looks amazing! All the ingredients are up my alley! YUM!
    Jo-Anna

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    15
    Susan Lindquist — April 13, 2012 at 8:43 pm

    I just love a tomato tart! I, too, craved one a couple weeks back, but so different from yours! Guess I'll start a new file of tomato tart recipes! Yippee!

  16. #
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    Grubarazzi — April 13, 2012 at 8:44 pm

    Seriously…drool dripped on to the keyboard. amazing.

  17. #
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    Anonymous — April 13, 2012 at 10:31 pm

    This looks amazing, but I definitely expected there to be eggplant! I misread the title…

  18. #
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    Becca @ Amuse Your Bouche — April 13, 2012 at 10:33 pm

    This sounds delicious! Cheesy and tomatoey, it's like pizza but a LOT more elegant! :)

  19. #
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    Margaret Murphy Tripp — April 13, 2012 at 11:44 pm

    That looks glorious!

  20. #
    20
    Bev Weidner (Bev Cooks) — April 13, 2012 at 11:53 pm

    I am IN LOOOOOVE.

  21. #
    21
    Beth — April 14, 2012 at 12:13 am

    This looks fabulous. The recipe I've always made has mayonnaise in place of greek yogurt and no dijon. While it's delicious, this one is more unusual and healthier. It's on my "must try" list.

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    22
    Rosie'sCountryBaking — April 14, 2012 at 2:20 am

    That's a beautiful tart!

  23. #
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    Anna @ hiddenponies — April 14, 2012 at 4:54 am

    I really need to get a tart pan – everything with those adorable edges looks fantastic to me!

  24. #
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    The Cyclist's Wife — April 14, 2012 at 5:11 am

    Wow, that looks really good!

  25. #
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    Antonia @ Health Inspirations — April 14, 2012 at 7:22 am

    This looks heavenly. Exactly my kind of food. Your photos are gorgeous, as always :)

  26. #
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    Shutterbug — April 14, 2012 at 7:56 am

    this looks so good! I want some!

  27. #
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    Emmanuelle — April 14, 2012 at 8:32 am

    Looks heavenly, really! Thanks for sharing!

  28. #
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    Jennifurla — April 14, 2012 at 11:33 pm

    That's gorgeous.

  29. #
    29
    Pola M — April 16, 2012 at 4:17 am

    Looks delicious! Have to try iT!

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    Sally @ Spontaneous Hausfrau — April 16, 2012 at 2:16 pm

    How golden and crusty and perfect is this?? I can't wait to make this with perfect summer tomatoes!

  31. #
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    Megan Pence — April 17, 2012 at 1:33 am

    The crust, the basil, the 'maters, the COLOR!! You have stolen my heart.

  32. #
    32
    Emily — January 12, 2014 at 10:39 am

    Hey I tried to click your pie crust link and it didn’t work! Anywhere I can get your crust recipe? I’m still trying to find the right one. Thanks!

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    John 3:16 — October 8, 2014 at 12:18 pm

    Chobani is not a greek Yogurt!

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