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Elegant Tomato Tart

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This rustic Tomato Tart is a great way to use up your garden tomatoes! Homemade pie crust spread with Dijon mustard, chopped olives, sliced fresh tomatoes , herbs and topped with lots of cheese.
Course Breakfast & Brunch
Cuisine American
Keyword basil, garlic, Tomato, tomato pie, tomato tart
Prep Time 40 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 2 hours
Servings 6 servings
Calories 308
Author Laurie McNamara

Ingredients

  • 1 half recipe homemade pie crust
  • 2 to 3 Roma tomatoes more or less depending on size
  • 2 tablespoons dijon mustard
  • 1/4 cup chopped kalamata olives
  • cups mozzarella cheese freshly grated, divided
  • 4 cloves garlic minced
  • 2 tablespoons fresh basil sliced into thin ribbons
  • 2 tablespoons fresh chives chopped
  • 1/2 cup Greek yogurt or mayonnaise
  • 1/2 cups parmesan cheese freshly grated
  • 1/8 teaspoon black pepper
  • 1 pinch kosher salt

Instructions

  • 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.
  • 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, preheat oven to 375°.
  • Spread the mustard in the bottom of the crust. Top with chopped olives and 1/4 cup of mozzarella. Layer the tomatoes and season with pepper. Sprinkle the garlic, chives and basil over the tomatoes. Top with a little more mozzarella.
  • In a small bowl combine the 1/2 cup Greek yogurt with the remaining cup of mozzarella and 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 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.

Nutrition

Serving: 1slice | Calories: 308kcal | Carbohydrates: 9g | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 664mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1023IU | Vitamin C: 4mg | Calcium: 279mg | Iron: 1mg