This rustically elegant tomato tart has simple flavors and beautiful results. Homemade pie crust topped with Dijon, olives, tomatoes and lots of cheese.

Today I made you a tomato tart.

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This is the tomato 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



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?

Dust 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.

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

Then 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 tomato tart 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!

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Can you smell it??

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Let cool for about 15 minutes before slicing.

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This tomato 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.


Enjoy! And if you give this Tomato Tart recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

tomato tart l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Elegant Tomato Tart
Yield: serves 6

Elegant Tomato Tart

This rustically elegant tomato tart has simple flavors and beautiful results. Homemade pie crust topped with Dijon, olives, tomatoes and lots of glorious cheese.

Prep Time 40 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 2 hours


  • 1 (half) recipe for homemade pie crust
  • 3-4 Roma tomatoes
  • 4 cloves of garlic, minced
  • 1-1/2 cups mozzarella cheese, 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 black pepper
  • 1 pinch of kosher salt


  1. 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° oven. Let cool completely before assembling (about 40 minutes to 1 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 304Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 665mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 13g

Nutrition information isn’t always accurate.

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