Tuesday, August 4, 2015
Rustic Tomato Tart
This recipe is from Just A Pinch. It's a keeper!
Next time I'll add a few more tomatoes.
Note: I made this recipe in Florida. The tomatoes were from a farm stand. The tart came out perfect for me BUT if your tomatoes are are extra juicy, place the slices on a rack, sprinkle them with a little salt and allow them to drain for 30 minutes over paper towels, then blot the slices gently with paper towels before placing them in the pie shell.
3 Tbsp mustard or mayonnaise ( used brown mustard)
4 large tomatoes, sliced ( the tomatoes I bought weren't very big and only used 4 should of added a few more)* See note above
1 tsp garlic
2 Tbsp olive oil
1/2 tsp each of: basil, parsley, oregano ( mix together)*
1/2 tsp salt
1/2 tsp red pepper flakes
2 c mozzarella cheese, shredded ( used Mexican blend)
1 Tbl chopped green onion
1 Pillsbury pie crust for bottom ( used a generic store brand frozen pie crust)
Preheat oven to 375 degrees
If using a frozen crust, remove from freezer and set aside on the counter for about 15 minutes.
Par bake the crust and let it completely cool.
Brush the bottom of the crust with mustard.
Slice tomatoes and cover the entire bottom of crust (if you want to make an extra layer you can).
Add garlic and salt on top of tomatoes and drizzle with 2 tablespoons of olive oil.
Sprinkle the combined dried herbs and pepper flakes on top of the tomatoes . If you like spicy add more pepper flakes.
Sprinkle with cheese and add chopped green onion to the top of the pie.
Bake for 20 minutes at 375 degrees until bubbly. Allow to cool for 10 minutes before serving. Slice wedges with a pizza cutter.
* used dried herbs. We loved this recipes and I'll try using fresh herbs when I make it again.
Featured August 11,2015 on Cozy Little House
Featured August 12, 2015 on Miz Helen's Country Cottage
Featured August 13,2015 on Home and Garden Thursday
Featured August 13, 2015 on Rooted In Thyme
Featured August 14, 2015 on Olives n Okra