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
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.